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Chocolate Caramel Toffee Crunch Cake

This delightful cake combines moist chocolate layers with luscious caramel and crunchy toffee for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 2 large eggs Room temperature
  • 1 cup whole milk Room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Cake Ingredients
  • 1 cup caramel sauce For layering
  • 1 cup toffee bits For layering
  • Whipped cream or frosting for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
  4. Gradually stir in the boiling water until combined (the batter will be thin).
Baking
  1. Pour the batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  2. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
  1. Once cooled, layer one cake with caramel sauce and toffee bits, top with the second cake, and repeat layering with caramel and toffee bits on top.
  2. Serve with whipped cream or frosting if desired.

Notes

For best results, ensure your ingredients like eggs and milk are at room temperature. Mix just until combined to keep the cake fluffy!