A decadent layered cake featuring rich chocolate, gooey caramel, and crunchy toffee bits for an irresistible dessert experience.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong brewed coffee, cooled
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup caramel sauce
1 cup toffee bits
2 cups heavy whipping cream
1/4 cup powdered sugar
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes.
Divide batter evenly between prepared pans. Bake for 30-35 minutes until toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Whip heavy cream with powdered sugar until stiff peaks form. Place one cake layer on serving plate, spread with half the caramel sauce, sprinkle with 1/3 cup toffee bits, and top with whipped cream layer.
Place second cake layer on top. Frost top and sides with remaining whipped cream. Drizzle with remaining caramel sauce and sprinkle with remaining toffee bits. Chill for at least 1 hour before serving.