Chocolate Caramel Toffee Crunch: A Decadent Delight
Indulge in this rich chocolate cake layered with caramel frosting and topped with crunchy toffee bits for a decadent treat.
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Caramel Frosting
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce ((store-bought or homemade))
- 1 teaspoon vanilla extract
- Pinch salt
For the Toffee Crunch
- 1 cup toffee bits ((such as Heath or Skor))
- ½ cup chopped nuts ((optional, such as pecans or walnuts))
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
- Mix dry ingredients, then add eggs, milk, oil, vanilla. Stir in boiling water until smooth.
- Divide batter into pans, bake 30-35 mins. Cool completely.
- Beat butter, then add powdered sugar, caramel, vanilla, salt. Mix until fluffy.
- Assemble cake, frost with caramel frosting, sprinkle toffee and nuts, drizzle caramel, garnish, then serve.
Notes
For best results, ensure cakes are completely cooled before frosting.