Description
A rich, moist chocolate layer cake filled and topped with homemade salted caramel and a crunchy toffee topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup heavy cream (for caramel)
- 1 cup granulated sugar (for caramel)
- 1/2 cup light corn syrup (for caramel)
- 1/4 cup water (for caramel)
- 1/2 teaspoon salt (for caramel)
- 1/2 cup chopped nuts (optional, for crunch layer)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the caramel: Combine the 1 cup sugar, corn syrup, water, and salt in a heavy saucepan over medium heat. Stir until the sugar dissolves. Stop stirring and cook until the mixture turns a deep amber color, about 8 to 10 minutes.
- Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Stir until smooth. Let the caramel cool slightly.
- Prepare the toffee crunch: Melt 1/2 cup of the butter with 1 cup of sugar in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture reaches a deep amber color. Stir in the chopped nuts, if using. Pour the mixture onto a parchment-lined baking sheet and let it cool completely until hard. Break the hardened candy into small, irregular pieces.
- Make the frosting: Beat the remaining 1/2 cup softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add 1/4 cup of the cooled caramel and beat until light and fluffy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of caramel frosting over the top. Drizzle generously with more cooled caramel. Top with a layer of the broken toffee crunch pieces.
- Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining caramel frosting. Drizzle the top with the remaining caramel and sprinkle with extra toffee crunch.
Notes
- For the moistest cake, do not overbake. Check for doneness early.
- You can substitute store-bought caramel sauce for the homemade version if you are short on time, but homemade tastes better.
- Chill the cake for 30 minutes before slicing to help the layers and toppings set.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 75
- Sodium: 350
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 6
- Cholesterol: 95