Description
A rich and indulgent cake featuring layers of chocolate cake, caramel filling, chocolate frosting, and a crunchy toffee topping.
Ingredients
- Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- Caramel Filling
- 1 cup caramel sauce
- ½ cup sweetened condensed milk
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- Chocolate Frosting
- 1 cup unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Toffee Crunch
- 1½ cups chopped English toffee pieces or chocolate-covered toffee bits
- ½ cup mini chocolate chips, optional
- Chocolate Ganache
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Slowly whisk in the hot coffee. The batter will be thin. Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer to a wire rack. Allow the cakes to cool completely.
- Whisk together the caramel sauce, sweetened condensed milk, heavy cream, and salt for the caramel filling. Set aside.
- Beat the softened butter until smooth and fluffy for the chocolate frosting. Add cocoa powder and mix until combined. Gradually add powdered sugar, alternating with heavy cream. Add vanilla and salt. Beat for 2–3 minutes, until light and creamy.
- Place one chocolate cake layer on a serving plate. Create a border of chocolate frosting around the edge of the cake. Pour about ½ cup caramel filling into the center and spread it evenly inside the frosting border. Sprinkle with about ½ cup toffee pieces. Place the second cake layer on top.
- Cover the top and sides of the cake with the remaining chocolate frosting. Smooth the surface or leave it slightly textured. Refrigerate for 20–30 minutes to firm up the frosting.
- For the chocolate ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until steaming but not boiling. Pour it over the chocolate and let stand for 2 minutes. Stir until completely smooth. Let the ganache cool for 5–10 minutes, until slightly thickened but still pourable. Drizzle over the top of the cake, allowing some ganache to drip down the sides.
- Immediately sprinkle the remaining toffee pieces over the ganache. Add mini chocolate chips if desired.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use high-quality cocoa powder and chocolate.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg