Get ready to experience the most decadent, mouth-watering dessert that will transform your ordinary day into an extraordinary culinary adventure! This Chocolate Caramel Toffee Cake is not just a dessert; it's a symphony of rich chocolate, buttery caramel, and crunchy toffee that will have everyone begging for seconds. Whether you're a chocolate lover, a dessert enthusiast, or simply someone who appreciates an irresistible treat, this recipe is about to become your new obsession.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup caramel sauce
- 1/2 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until well combined.
- In another bowl, beat 2 large eggs. Then add 1 cup of milk, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix until the ingredients are well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in 1 cup of chocolate chips and 1/2 cup of toffee bits into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the caramel topping. In a small saucepan over low heat, warm 1 cup of caramel sauce until it is pourable. Stir occasionally to prevent burning.
- Once the cake has cooled completely, drizzle the warm caramel sauce over the top. Allow it to set for a few minutes.
- For an extra touch, sprinkle additional toffee bits over the caramel sauce while it's still warm.
- Slice the cake into squares and serve. Enjoy your delicious Chocolate Caramel Toffee Cake!
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent cake texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and fluffy.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Check the cake's doneness by inserting a toothpick - it should come out with a few moist crumbs, not completely clean.
- Let the cake cool completely before adding the caramel topping to prevent it from becoming too runny.
- For a professional touch, use a squeeze bottle or piping bag to drizzle the caramel sauce evenly.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- For an extra indulgent serving, warm a slice slightly and add a scoop of vanilla ice cream on top.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
