Decadent Chocolate Caramel Toffee (Printable Version)
# What You'll Need:
→ Cake Layers
01 -
190 grams all-purpose flour
02 -
75 grams unsweetened cocoa powder
03 -
6 grams baking powder
04 -
2 grams baking soda
05 -
1 gram salt
06 -
170 grams unsalted butter, softened
07 -
300 grams granulated sugar
08 -
3 large eggs, room temperature
09 -
7 ml vanilla extract
10 -
180 ml whole milk
→ Caramel-Toffee Sauce
11 -
220 grams packed brown sugar
12 -
115 grams unsalted butter
13 -
60 ml heavy cream
14 -
0.5 teaspoon sea salt flakes
→ Toffee Crunch Topping
15 -
100 grams granulated sugar
16 -
60 grams unsalted butter, melted
17 -
30 grams chopped toasted almonds (optional)
→ Chocolate Ganache
18 -
225 grams semi-sweet chocolate, chopped
19 -
120 ml heavy cream
20 -
14 grams unsalted butter
# Step-by-Step Directions:
01 -
Preheat oven to 175°C and grease two 23 cm round cake pans. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl for even leavening. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 to 4 minutes.
02 -
Add eggs one at a time to the butter mixture, beating well after each addition to create a smooth emulsion. Stir in vanilla extract for aroma.
03 -
Alternately add the flour mixture and milk to the butter-egg blend, beginning and ending with the dry ingredients. Mix on low speed until just combined to avoid dense texture.
04 -
Divide batter evenly between pans, smooth the tops, and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean with few moist crumbs. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
05 -
Melt butter over medium heat in a saucepan. Whisk in brown sugar and stir until bubbling and deep amber color forms, approximately 3 to 4 minutes. Slowly whisk in heavy cream; mixture will bubble vigorously. Reduce to low heat and simmer 2 minutes. Stir in sea salt flakes and set aside to cool slightly.
06 -
In a separate skillet, melt butter over medium-high heat. Add granulated sugar and stir constantly until caramelized to a golden brown. Remove from heat, fold in toasted almonds if using, spread on parchment paper to cool and harden, then break into coarse pieces.
07 -
Place one cooled cake layer on a serving plate. Drizzle half the caramel-toffee sauce over it, allowing absorption. Top with second cake layer, then pour remaining sauce and spread evenly.
08 -
Heat heavy cream until just simmering, pour over chopped chocolate, and let stand 1 minute. Whisk smooth, then stir in butter for sheen. Pour ganache over cake, allowing it to drip down the sides.
09 -
Sprinkle toffee pieces evenly over the ganache while still soft. Refrigerate assembled dessert for 20 minutes to set ganache for clean slicing.
# Helpful Notes:
01 -
Use all ingredients at room temperature for optimal texture and aeration.
02 -
Avoid overmixing batter to prevent gluten development and dense crumb.
03 -
Cool cake layers completely before applying sauce to prevent caramel from melting off.
04 -
Toast almonds lightly to enhance nutty flavor in toffee crunch.
05 -
Warm ganache slightly before pouring to achieve a smooth, glossy finish.