Prepare to embark on a mouthwatering journey that will transform your ordinary dessert experience into an extraordinary culinary adventure! This Chocolate Cake with Toffee and Caramel isn't just another cake - it's a symphony of rich, velvety chocolate, crunchy toffee bits, and luxurious caramel sauce that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup toffee bits
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk the wet ingredients until thoroughly mixed and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and fully incorporated.
- Carefully add the boiling water to the batter and mix gently. The batter will be thin, which is normal for this type of chocolate cake.
- Fold in 3/4 cup of the toffee bits into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, ensuring an even distribution.
- Bake in the preheated oven for 35-40 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes at room temperature.
- Once slightly cooled, drizzle the caramel sauce evenly over the top of the cake.
- Sprinkle the remaining toffee bits over the caramel sauce for added texture and flavor.
- Allow the cake to cool completely before cutting into squares. This helps the cake set and makes it easier to serve.
- Serve at room temperature. For extra indulgence, consider serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Use room temperature ingredients to ensure smoother mixing and better cake texture.
- Sift dry ingredients to prevent lumps and create a more uniform batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- The boiling water helps activate the cocoa and creates a incredibly moist cake.
- Check the cake's doneness early to prevent overcooking - every oven is slightly different.
- Let the cake cool completely before adding caramel to prevent immediate absorption.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For extra richness, you can substitute some milk with strong brewed coffee to enhance the chocolate flavor.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 68g
Protein: 6g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 45mg
