Description
This rich chocolate cake is layered with homemade caramel and crunchy toffee, perfect for any celebration.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter (for caramel)
- ½ cup heavy cream (for caramel)
- A pinch of salt (for caramel)
- 1 cup granulated sugar (for toffee)
- ½ cup unsalted butter (for toffee)
- 2 tbsp water (for toffee)
- ½ tsp vanilla extract (for toffee)
- 1 cup chopped nuts (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together.
- Add the eggs, milk, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes. Carefully stir in boiling water until fully incorporated; the batter will be thin.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 10 minutes before transferring them to wire racks.
- For the caramel, combine sugar in a saucepan over medium heat, stirring until melted and golden. Remove from heat and carefully add butter and cream, stirring until smooth. Add a pinch of salt and let it cool slightly.
- For the toffee, combine sugar, butter, and water in another saucepan. Stir continuously and bring to a boil; cook until a light caramel color is achieved. Remove from heat and add vanilla.
- Layer the cooled cakes with caramel and toffee, finishing with a topping of chopped nuts for crunch.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for about a week. Use a microwave at low power to reheat without drying out the cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate cake, caramel, toffee, dessert, celebration, baking