Chocolate Caramel Toffee Crunch Cake with Dark Chocolate Buttercream
By Jonah Pike
Prep
45 min
Cook
35 min
Total
80 min
Servings
12
Level
Medium
This chocolate caramel toffee crunch cake is a suitable recipe for a prep day because parts of a three-layer cake and a related buttercream, including the caramel, can be prepared ahead of time. I add crushed toffee and miniature chocolate chips before adding caramel to provide a crunchy topping to a moist chocolate cake.
I use three 8-inch pans, parchment paper in three pans, and slow mixing to combine the batter ingredients, since hot coffee is added near the end of the mixing process, and the batter is thin and smooth before it goes into the oven.
Let the caramel reach room temperature before making the frosting. I sift cocoa and sugar for the frosting, but this adds an extra bowl to wash.
The finished cake contains multiple layers of chocolate and a layer of frosting between layers of caramel filling. The frosting on top of the cake includes bits of toffee and small chocolate chips (I like small chocolate chips against the caramel filling).
Why you'll love this recipe
- Separate cake components offer advantages because you can schedule baking time around other tasks instead of having to bake the whole cake at one time.
- It would feed 12 for dessert. There's no need to cut a small cake into 12 pieces to feed 12 guests.
- Prepare the cake layers in advance. Frost and caramel the cake at a later time when you have more free time to work on it.
- A frosting dam keeps caramel between the layers. Caramel layers are visible in cut slices.
- Freezing a cake is one method for preparing a dessert in advance for an event.
- Toffee bits and micro chips are added to the top of the dessert before the caramel hardens. The surface of the dessert is crunchy when eaten.
Ingredients
- •2 ¼ cups all-purpose flour (280g)
- •2 cups granulated sugar (400g, for cake)
- •¾ cup dark cocoa powder (75g, Dutch-processed preferred, for cake)
- •2 tsp baking soda (12g)
- •1 tsp baking powder (4g)
- •1 tsp salt (6g, for cake)
- •1 cup buttermilk (240ml, room temperature)
- •½ cup vegetable oil (120ml)
- •2 large eggs (room temperature)
- •1 cup hot brewed coffee (240ml, or boiling water)
- •1 ½ cups unsalted butter (340g, softened, for buttercream)
- •4 cups powdered sugar (480g, sifted)
- •¾ cup dark cocoa powder (75g, sifted, for buttercream)
- •¼ cup heavy cream (60ml, for buttercream)
- •1 pinch salt (for buttercream)
- •1 cup granulated sugar (200g, for caramel)
- •6 tbsp unsalted butter (85g, cubed, for caramel)
- •½ cup heavy cream (120ml, room temperature, for caramel)
- •1 cup light brown toffee bits (150g, irregular and jagged)
- •½ cup micro chocolate chips (85g)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- 2
Whisk 2 1/4 cups (280g) flour, 2 cups (400g) sugar, 3/4 cup (75g) dark cocoa powder, 2 tsp (12g) baking soda, 1 tsp (4g) baking powder, and 1 tsp (6g) salt in a large bowl.
- 3
Combine 1 cup (240ml) room-temperature buttermilk, 1/2 cup (120ml) vegetable oil, and 2 room-temperature eggs in a separate bowl.
- 4
Add the wet mixture to the dry ingredients gradually, mixing on low speed until just combined.
- 5
Pour in 1 cup (240ml) hot brewed coffee in a slow, steady stream and mix until the batter is smooth and thin.
- 6
Divide the batter evenly among the three prepared pans.
- 7
Bake for 30-35 minutes, until a toothpick comes out with moist crumbs. Do not open the oven door before the 25-minute mark.
- 8
Beat 1 1/2 cups (340g) softened butter on medium-high speed for about 5 minutes, until pale and creamy.
- 9
Sift in 4 cups (480g) powdered sugar and 3/4 cup (75g) dark cocoa powder in batches.
- 10
Add 1/4 cup (60ml) heavy cream and a pinch of salt, then whip on high speed for another 3-4 minutes.
- 11
Heat 1 cup (200g) granulated sugar in a heavy-bottomed saucepan over medium heat, stirring continuously with a wooden spoon or heat-proof spatula.
- 12
Remove the pan from the heat as soon as the sugar has fully melted and turned deep golden brown.
- 13
Whisk in 6 tbsp (85g) cubed butter until melted, then whisk in 1/2 cup (120ml) room-temperature heavy cream in a slow stream.
- 14
Continue whisking until the caramel is smooth and glossy, then set it aside to cool completely to room temperature.
- 15
Place the first sponge layer on a cake stand or dessert plate. Spread on buttercream, then pipe a frosting dam around the edge.
- 16
Pour a generous amount of cooled caramel inside the frosting dam.
- 17
Repeat with the second sponge layer, buttercream, frosting dam, and caramel, then place the final sponge layer on top.
- 18
Frost the top and sides of the cake with the remaining dark chocolate buttercream.
- 19
Drizzle the cooled caramel over the top, letting it run down the sides and pool slightly on the plate.
- 20
Before the caramel sets, press 1 cup (150g) jagged toffee bits and 1/2 cup (85g) micro chocolate chips over the top surface.
FAQ
Nutrition (per serving)
Calories
840
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