This Chocolate Caramel Toffee Crunch Cake is a sweet delight! With layers of chocolate cake, creamy caramel, and crunchy toffee bits, it’s perfect for any occasion.
I love how the crunchy toffee adds a fun texture. Each bite is a little party in your mouth! Honestly, you might find it hard to stop at just one slice! 😂
Ingredients & Substitutions
All-purpose Flour: This is the base of your cake, giving it structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend.
Cocoa Powder: Unsweetened cocoa powder contributes to the chocolate flavor. If you don’t have it, Dutch-processed cocoa can be a good substitute, just note that it may alter the color and slightly the flavor.
Vegetable Oil: This keeps the cake moist. You can swap it for melted butter or even applesauce for a lower-fat version!
Heavy Whipping Cream: This gives your cake that luscious topping and ganache. If you’re looking for a lighter option, you could try using half-and-half or coconut cream.
Toffee Bits: These add crunch and sweetness. If you can’t find toffee bits, chopped chocolate-covered toffee bars work well too. You can also leave them out if you’re not a fan!
How Do You Make Sure Your Cake Turns Out Moist and Fluffy?
To ensure you achieve a moist and fluffy chocolate cake, follow these key steps:
- Mix wet and dry ingredients together gently. Over-mixing can lead to a dense cake.
- Be careful with boiling water; it activates the cocoa, helping the cake rise. Just mix it in carefully.
- Don’t skip the cooling step! The cake needs to cool completely before adding the toppings, or you risk melting your cream and ganache layers.
Enjoy the process, and remember, a little patience goes a long way in baking!
How to Make Chocolate Caramel Toffee Crunch Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup toffee bits
- ½ cup chocolate chips
For the Ganache:
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
You will need about 15 minutes for prep, 35 minutes for baking, and an additional 2 hours for the cake to chill and set after assembly. In total, plan for about 3 hours and 50 minutes.
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Then, add the eggs, milk, vegetable oil, and vanilla extract. Mix everything until the batter is smooth. Next, carefully stir in the boiling water. Remember, the batter will be thin, but that’s okay!
2. Bake the Cake:
Pour the thin batter into the prepared baking pan and place it in the oven. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center. Once done, take it out and let the cake cool completely in the pan.
3. Make the Ganache:
While the cake is cooling, you can make the ganache. Heat 1 cup of heavy whipping cream in a small saucepan over medium heat until it simmers. Remove it from the heat and add 1 cup of semi-sweet chocolate chips. Let this sit for a few minutes, then stir until the mixture is smooth and shiny. Set it aside to cool slightly.
4. Prepare the Topping:
In a clean bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. This will make your topping light and fluffy!
5. Assemble the Cake:
Once the cake is cool, poke holes all over it with a fork or skewer. Drizzle half of the caramel sauce over the cake, making sure it seeps into those holes. Next, spread the whipped cream mixture evenly over the top of the cake.
6. Add the Ganache and Top It Off:
Pour the cooled ganache gently over the whipped cream layer. Then, drizzle the remaining caramel sauce on top and sprinkle a generous amount of toffee bits and chocolate chips over everything.
7. Chill and Serve:
Now, cover the cake and refrigerate it for at least 2 hours to let all the yummy layers set together. When you’re ready to serve, slice the cake into pieces and enjoy this decadent Chocolate Caramel Toffee Crunch Cake!
Can I Substitute Ingredients in This Recipe?
Absolutely! You can substitute all-purpose flour with gluten-free flour for a gluten-free option. For a dairy-free cake, try using almond or oat milk instead of whole milk, and use coconut cream for the whipped topping. Just ensure your chocolate chips and caramel sauce are dairy-free as well!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 4-5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the chocolate cake a day in advance. Once it has cooled completely, wrap it in plastic wrap and store it at room temperature. Assemble the cake with the ganache, toppings, and caramel just before serving for the best texture and flavor!
What Should I Do If My Ganache Is Too Thick?
If your ganache turns out too thick, simply warm it gently over low heat while stirring until it reaches your desired consistency. You can also add a splash of heavy cream to thin it out. Make sure to let it cool slightly before pouring over the cake!
