The Chocolate Caramel Crunch Cake is a showstopper that combines rich chocolate cake with a luscious caramel filling and a delightful crunch on top. Each slice reveals layers of moist chocolate cake generously filled with smooth caramel, creating a decadent experience for your taste buds.
Ingredients:
- For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Crunch Topping:
- 1 cup chocolate-covered toffee bits
- 1/2 cup chopped pecans or walnuts (optional)
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then stir in boiling water until combined (the batter will be thin).
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the caramel filling, in a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns golden brown. Remove from heat and quickly stir in the butter, followed by the heavy cream, vanilla, and salt. Let it cool slightly.
- To assemble, place one cake layer on a serving plate. Spread half of the caramel filling over it, then top with the second cake layer.
- Pour the remaining caramel over the top and sprinkle with chocolate-covered toffee bits and chopped nuts, if using.
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