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Decadent Chocolate Caramel Toffee Cake Recipe

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★★★★★

4.7 from 150 reviews

Indulge in this Decadent Chocolate Caramel Toffee Cake, featuring rich cocoa-infused layers, luscious caramel sauce, and a creamy buttercream frosting studded with crunchy toffee bits. This show-stopping dessert combines moist chocolate cake with smooth caramel and crispy textures for a truly irresistible treat.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk

Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup heavy cream

Buttercream Frosting

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1/2 cup caramel sauce (from above)
  • 1 cup toffee bits

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure there are no lumps and for even distribution of rising agents.
  3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, creating a perfect base for the cake.
  4. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to keep the batter smooth and emulsified.
  5. Combine Batter: Gradually alternate adding the sifted dry ingredients and buttermilk to the wet mix. Stir gently until just combined to avoid overmixing, which can make the cake dense.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean, signaling doneness.
  7. Cool the Cake: Let the cakes cool in their pans for 10 minutes before turning them onto a wire rack to cool fully. Once cool, level any domed tops with a serrated knife for even stacking.
  8. Make Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup of granulated sugar slowly until it turns a deep amber color. Carefully stir in the heavy cream and mix until smooth. Allow the caramel to cool to room temperature.
  9. Prepare Buttercream: Beat 1 cup softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Fold in 1/2 cup of the cooled caramel sauce to infuse flavor into the frosting.
  10. Assemble the Cake: On a serving plate, place one cake layer. Spread a layer of caramel sauce and buttercream between the cakes. Add the second cake layer on top and chill briefly to set the filling.
  11. Frost and Decorate: Cover the entire cake with the remaining buttercream, drizzle extra caramel sauce over the top, and sprinkle generously with toffee bits for crunch and decoration.

Notes

  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • Ensure baking soda is fresh for optimal rise in the cake layers.
  • Carefully monitor the caramel sugar as it melts to prevent burning.
  • Cooling the caramel before mixing it into the frosting avoids melting the buttercream.
  • Chilling the assembled cake layers before final frosting helps maintain structure.

Keywords: Chocolate Cake, Caramel Cake, Toffee, Buttercream Frosting, Decadent Dessert, Chocolate Toffee Cake

Find it online: https://platedandproud.com/decadent-chocolate-caramel-toffee-cake-recipe/