Description
A rich, moist chocolate cake layered with smooth caramel and topped with crunchy toffee bits, perfect for celebrations.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract (for caramel)
- 1 cup crushed toffee candies
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined.
- Carefully stir in the boiling water; the batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the caramel, melt the sugar over medium heat until it turns amber. Remove from heat and quickly add the butter and cream, stirring until smooth. Stir in vanilla.
- Once the cakes are cool, place one layer on a serving plate, drizzle with caramel, and sprinkle with toffee bits. Add the second layer and repeat the process with more caramel and toffee on top.
Notes
Best served with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American