Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use room temperature ingredients for better mixing and texture

Don't skip cooling the caramel before adding to batter to prevent melting

Create distinct wells for the caramel to prevent it from mixing throughout

Test doneness by inserting toothpick into cake areas, not caramel pockets

Cool the cake slightly before inverting to prevent breaking

Serve warm for the most gooey effect, or reheat individual slices briefly

Store covered at room temperature for up to 3 days

For extra toffee flavor, brush cake with caramel simple syrup before glazing

The caramel will be very hot when the cake first comes out - let it cool slightly

Use a sharp knife dipped in warm water for cleaner slices

Look for toffee bits in the baking aisle, or make your own by crushing toffee candy bars

Chocolate Caramel Toffee Crunch Cake

Name: Chocolate Caramel Toffee Crunch Cake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 10-12 servings
Cuisine: American
Ingredients: For the Chocolate Cake:; 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1/4 cup sour cream; 2 teaspoons vanilla extract; 1 cup toffee bits, divided; For the Gooey Caramel Filling:; 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream, warmed; 4 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt; 1/4 cup toffee bits; For the Chocolate Caramel Glaze:; 1/2 cup granulated sugar; 2 tablespoons water; 1/4 cup heavy cream; 2 tablespoons butter; 2 tablespoons cocoa powder; 1/2 teaspoon vanilla extract; Pinch of salt

This decadent Chocolate Caramel Toffee Crunch Cake features layers of rich chocolate cake, gooey caramel filling, and crispy toffee pieces throughout. The cake's moist and tender chocolate layers are complemented by a molten caramel center that oozes out when cut, while the toffee bits add an irresistible crunch to every bite. The glossy chocolate caramel glaze drizzled over the top adds another layer of indulgence, with the finishing touch of sea salt flakes enhancing all the flavors. Perfect for special occasions or whenever you crave something truly spectacular, this cake beautifully balances deep chocolate richness with buttery caramel sweetness and the satisfying crunch of toffee pieces.

Prep Time

45 Minutes

Cook Time

50 Minutes

Total Time

1H35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Cake:

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup buttermilk

1/2 cup vegetable oil

1/4 cup sour cream

2 teaspoons vanilla extract

1 cup toffee bits, divided

For the Gooey Caramel Filling:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream, warmed

4 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1/4 cup toffee bits

For the Chocolate Caramel Glaze:

1/2 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

2 tablespoons butter

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

Pinch of salt

For Garnish:

Flaky sea salt

1/4 cup toffee bits

Chocolate shavings

Whipped cream (optional)

Equipment:

9-inch round cake pan or bundt pan

Electric mixer

Heavy-bottomed saucepan

Whisk

Rubber spatula

Wire cooling rack

Toothpicks

Small ladle or spoon

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.

Make the gooey caramel filling first: In a heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring until sugar turns deep amber (about 8-10 minutes).

Remove from heat and carefully whisk in warm cream (it will bubble vigorously). Add butter, vanilla, and salt, whisking until smooth.

When caramel has cooled slightly, stir in 1/4 cup toffee bits. Set caramel aside to cool and thicken slightly while preparing the cake batter.

Make the cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together eggs, milk, buttermilk, oil, sour cream, and vanilla until well combined.

Pour wet ingredients into dry ingredients and mix until just combined. Don't overmix.

Fold 1/2 cup of toffee bits into the cake batter, reserving the remaining 1/2 cup for later.

Pour half of the cake batter into the prepared pan, spreading evenly.

Using a spoon or small ladle, create wells in the batter and pour the cooled caramel filling into these wells, leaving about 1 inch from the edges.

Carefully pour the remaining cake batter over the caramel, gently spreading to cover.

Sprinkle the remaining toffee bits over the top of the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the cake part (avoid the caramel areas) comes out with a few moist crumbs.

Cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Make the glaze: In a small saucepan, combine sugar and water. Cook until amber colored, then add cream, butter, cocoa powder, vanilla, and salt. Whisk until smooth.

Let glaze cool for 5-10 minutes until slightly thickened but still pourable.

Drizzle glaze over the cooled cake, allowing it to drip down the sides.

Sprinkle with flaky sea salt, additional toffee bits, and chocolate shavings if desired.

Serve warm or at room temperature. Cut carefully to reveal the gooey caramel center.

Chocolate Caramel Toffee Crunch Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Chocolate Caramel Toffee Crunch Cake

Ingredients

Instructions