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Quick to Make Chocolate Caramel Toffee Crunch Cake Recipe for Effortless Indulgence

  • Author: Sally Thompson
  • Prep Time: 20 minutes
  • Cooling Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 slices 1x

Description

Get ready to fall in love with the ultimate crowd-pleaser: our Quick to Make Chocolate Caramel Toffee Crunch Cake! Perfect for busy days when you still want something special, this cake combines rich chocolate layers, silky caramel, luscious ganache, and a crunchy toffee topping into one irresistible treat. Whether you’re searching for easy dessert ideas, quick baking recipes, or a no-fuss indulgence for parties or weeknights, this cake hits all the right notes. With its perfect balance of gooey, crunchy, and creamy textures, it’s a must-try for lovers of chocolate desserts, caramel sweets, and effortless food ideas. Ideal for quick breakfast celebrations, easy dinner parties, or a luxurious healthy-ish snack when you need a bit of sweetness in your life!

Ingredients

Scale

For the Chocolate Cake:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk
  • ½ cup brewed coffee (or hot water)

For the Caramel Filling:

  • 1 cup thick caramel sauce

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • ½ cup heavy cream

For the Toffee Crunch Topping:

  • ½ cup crushed toffee bits
  • ¼ cup roasted peanuts (optional)
  • 2 tablespoons crushed shortbread cookies or graham crackers

Optional Garnish:

  • Flaky sea salt
  • Extra caramel drizzle

Instructions

  • Prepare the Cake Batter:
    Preheat the oven to 350°F (175°C). Grease and line a springform pan. Whisk dry ingredients together. Cream butter and sugar, add eggs and vanilla, then alternate adding dry ingredients and buttermilk, finishing with coffee.

  • Bake the Cake:
    Pour batter into the pan and bake for 25–30 minutes. Cool completely in the pan.

  • Add the Caramel Filling:
    Slice the cake horizontally. Spread caramel on the bottom half and replace the top layer.

  • Make the Ganache:
    Heat cream and pour it over chocolate. Stir until smooth and glossy. Let cool slightly.

  • Glaze the Cake:
    Pour ganache over the cake, smoothing with an offset spatula.

  • Top with Toffee Crunch:
    Sprinkle toffee bits, peanuts, and cookie crumbles over the wet ganache.

  • Chill and Serve:
    Refrigerate for 30 minutes before slicing and serving.

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Find it online: https://sallymeals.com/quick-to-make-chocolate-caramel-toffee-crunch-cake-recipe-for-effortless-indulgence/