A decadent and irresistible cake that combines rich chocolate, gooey caramel, and crunchy toffee for a truly unforgettable dessert experience. This cake is perfect for special occasions or any time you want to indulge in a sweet treat.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup toffee bits
- 1 cup chocolate chips
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. Alternatively, you can use baking spray with flour.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter.
Step 3: Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Step 4: Pour the batter into the prepared cake pan and spread evenly.
Step 5: Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking the cake, as it can become dry.
Step 6: While the cake is cooling, prepare the chocolate ganache. In a heat-safe bowl, heat the heavy cream in the microwave or on the stovetop until it is just simmering. Pour the hot cream over the chocolate chips and let it sit for a minute to soften the chocolate.
Step 7: Gently whisk the chocolate and cream together until smooth and glossy. Be patient and continue whisking until all the chocolate is melted and the ganache is uniform.
Step 8: Once the cake has cooled slightly, drizzle the chocolate ganache evenly over the top.
Step 9: Immediately sprinkle the toffee bits over the ganache before it sets. This will allow the toffee to adhere to the ganache.
Step 10: Let the cake cool completely before slicing and serving. This will allow the ganache to set and the flavors to meld together.
Why You’ll Love This Recipe:
This Chocolate Caramel Toffee Crunch Cake is a guaranteed crowd-pleaser. The combination of rich chocolate, sweet caramel, and crunchy toffee is simply irresistible. It’s moist, decadent, and perfect for satisfying your sweet tooth. Plus, it’s relatively easy to make, making it a great option for both experienced and novice bakers.
DRINK Rating:
Pair this rich cake with a cold glass of milk, a cup of coffee, or a dessert wine for an elevated experience.
Serving Suggestions:
- Serve slices of cake as is
- Add a scoop of vanilla ice cream or whipped cream.
- Drizzle with additional melted chocolate or caramel sauce.
- Garnish with fresh berries or a sprinkle of cocoa powder.
- Serve chilled
Tips:
- For a richer flavor, use high-quality chocolate chips in the ganache.
- If you don’t have toffee bits, you can use crushed Heath bars or Skor bars.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For best results, let the cake sit overnight in the fridge before serving. This allows the flavors to meld together and the cake to become even more moist.
Preparation Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: ~1 hour (plus cooling time)
Nutrition Information (per serving):
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 450
- Protein: 5g
- Sodium: 150mg
Conclusion:
This Chocolate Caramel Toffee Crunch Cake is the ultimate indulgence. With its rich chocolate flavor, gooey caramel, and satisfying crunch, it’s sure to become a new favorite. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is the perfect choice. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of chocolate in the ganache?
A: Absolutely! Feel free to experiment with different types of chocolate, such as dark chocolate, milk chocolate, or even white chocolate. Just keep in mind that the sweetness and intensity of the ganache will vary depending on the type of chocolate you use.
Q2: Can I make this cake ahead of time?
A: Yes, this cake can be made ahead of time. In fact, it’s even better if you let it sit overnight in the fridge. This allows the flavors to meld together and the cake to become more moist.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Q4: I don’t have toffee bits. What can I use instead?
A: If you don’t have toffee bits, you can use crushed Heath bars or Skor bars. You can also use chopped nuts or even mini chocolate chips.
Q5: Can I use a different size cake pan?
A: While a 9-inch round cake pan is recommended, you can use an 8-inch round cake pan or even a square cake pan. Keep in mind that the baking time may need to be adjusted depending on the size of the pan.
