Can I Make This Cake Without Eggs?

Yes! If you need an egg-free version, you can use: - Unsweetened applesauce (¼ cup per egg) – Adds moisture. - Mashed banana (¼ cup per egg) – Adds a mild sweetness. - Plain yogurt (¼ cup per egg) – Works well for structure. These substitutes will help keep the cake soft and flavorful.

How Do I Prevent the Caramel from Getting Too Hard?

Caramel can sometimes become too firm when cooled. To keep it soft and gooey: - Warm it slightly before pouring over the cake. - Add a tablespoon of heavy cream to loosen thick caramel. - Let the cake cool before adding the caramel layer to avoid over-absorbing.

Can I Use Store-Bought Toffee Instead of Homemade?

Absolutely! Crushed Heath bars or store-bought toffee bits work just as well. If you want to make homemade toffee, ensure its fully cooled and broken into small pieces before using.

What’s the Best Way to Cut This Cake Without Making a Mess?

Since this cake is soft and gooey, cutting it neatly can be tricky. Try these tips: - Use a sharp, hot knife – Run the blade under hot water and wipe it dry before slicing. - Chill the cake slightly – This firms up the layers for cleaner cuts. - Wipe the knife after each slice – Prevents caramel and toffee from sticking.

How Long Will This Cake Stay Fresh? If stored properly, this cake stays fresh for several days:

- At room temperature: 2 days in an airtight container. - In the fridge: Up to 5 days but allow it to come to room temperature before serving. -In the freezer: Up to 3 months wrap individual slices in plastic wrap and foil.

Chocolate Caramel Toffee Crunch Cake: The Ultimate Decadent Dessert

Description

This Chocolate Caramel Toffee Crunch Cake is the ultimate dessert! It features a moist chocolate base, a luscious caramel layer, and a crunchy toffee topping. Perfect for birthdays, holidays, or just when you crave something sweet, this cake is sure to impress. Serve it warm with a scoop of vanilla ice cream for an extra indulgence!

Ingredients

Scale

For the Chocolate Cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup whole milk or buttermilk
½ cup vegetable oil or melted butter
2 teaspoons vanilla extract
1 cup hot brewed coffee

For the Caramel Layer:

1 cup caramel sauce
½ cup sweetened condensed milk
¼ teaspoon salt

For the Toffee Crunch Topping:

1 cup toffee bits or crushed toffee bars
½ cup chopped pecans or almonds (optional)

For the Frosting:

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Chocolate Cake

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix eggs, milk, oil, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Slowly mix in the hot brewed coffee.
Pour the batter into the prepared pan and bake for 30-35 minutes.

Step 2: Add the Caramel Layer

Let the cake cool for 10 minutes.
Use a fork to poke holes all over the cake.
Mix caramel sauce, sweetened condensed milk, and salt.
Pour the caramel mixture over the warm cake.

Step 3: Prepare the Frosting

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled cake.

Step 4: Add the Toffee Crunch

Sprinkle toffee bits and chopped nuts on top.
Drizzle extra caramel sauce for a glossy finish.

Step 5: Serve and Enjoy!

Let the cake chill for an hour or serve immediately.
Pair with ice cream or coffee for an unforgettable dessert!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 65mg

Keywords: Chocolate Caramel Toffee Crunch Cake, caramel cake, chocolate dessert, toffee cake