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Chocolate Caramel Toffee Crunch Cake

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A decadent chocolate cake layered with caramel, toffee, and a crunchy pecan mixture, finished with a rich chocolate frosting and a toffee crunch garnish.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee
  • 1 cup chopped pecans
  • 1 cup crushed vanilla wafers
  • 1/2 cup toffee bits
  • 1 cup caramel sauce
  • 2 cups semisweet chocolate chips
  • 1/2 cup heavy cream, divided
  • 1 cup unsalted butter, softened
  • 4 cups confectioners' sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in hot coffee until batter is smooth.
  3. Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
  4. In a bowl, combine chopped pecans, crushed vanilla wafers, and toffee bits. Set aside.
  5. Place one cake layer on a serving plate. Spread with half the caramel sauce and sprinkle with a third of the pecan mixture. Repeat with the second layer. Top with the third cake layer.
  6. For the frosting: Microwave chocolate chips and 1/4 cup cream on medium power until melted and smooth, stirring every 30 seconds. Cool to room temperature.
  7. Beat butter until creamy. Gradually beat in confectioners' sugar and remaining 1/4 cup cream, 1 tablespoon at a time, until blended. Beat in chocolate mixture until light and fluffy.
  8. Frost the top and sides of the cake. Press remaining pecan mixture onto the sides of the cake. Drizzle with additional caramel sauce if desired.
  9. Refrigerate cake for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, use room temperature ingredients. The cake can be made a day ahead and stored covered in the refrigerator. Allow to come to room temperature before serving for optimal texture and flavor.

Nutrition

Find it online: https://www.receipster.com/chocolate-caramel-toffee-crunch-cake/

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