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Chocolate Toffee Crunch Cake

Decadent Chocolate Toffee Crunch Cake for Ultimate Comfort

This Chocolate Toffee Crunch Cake is a nostalgic treasure with a fudgy texture and a hint of cinnamon, ideal for gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour gluten-free blend can be used as a substitute
  • 1 cup Granulated Sugar coconut sugar can be a lower glycemic alternative
  • 1 cup Cocoa Powder opt for Dutch-processed for a milder taste
  • 1 teaspoon Baking Powder essential for cake rise; do not omit or substitute
  • 1 teaspoon Baking Soda works with buttermilk for proper leavening
  • 1/2 teaspoon Salt enhances all flavors
  • 3 large Eggs for vegan option, flaxseed meal works well
  • 1 cup Buttermilk yogurt or dairy-free milk mixed with vinegar can substitute
  • 1/2 cup Unsalted Butter vegan butter can be used for dairy-free cake
For the Buttercream
  • 8 ounces Chocolate use high-quality dark chocolate
  • 1 cup Sugar provides sweetness and texture to the frosting
  • 3 large Egg Whites aquafaba can be used as a vegan alternative
For the Toffee Crunch
  • 1 cup Toffee Bits feel free to swap with crushed cookies or nuts
For the Cinnamon Simple Syrup
  • 1 cup Sugar mixed with water to create the syrup
  • 1 cup Water acts as the base for the simple syrup
  • 1 teaspoon Cinnamon adds a warm spice

Equipment

  • Mixing bowls
  • whisk
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • baking pans
  • Saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.
  2. In a separate bowl, mix together 3 large eggs, 1 cup of buttermilk, and 1/2 cup of melted unsalted butter.
  3. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  4. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  5. Pour the chocolate cake batter evenly into the prepared pans and bake for 30-35 minutes.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. While the cakes are cooling, prepare the buttercream frosting.
  8. In a mixing bowl, whip 3 egg whites until foamy, then gradually add 1 cup of sugar.
  9. Incorporate 1 cup of softened butter and 8 ounces of melted dark chocolate until creamy.
  10. In a saucepan, melt 1/2 cup of unsalted butter with 1 cup of granulated sugar, stir until golden.
  11. Stir in 1 cup of toffee bits and pour onto a baking sheet to cool.
  12. To make cinnamon syrup, combine 1 cup of sugar, 1 cup of water, and 1 teaspoon of cinnamon, heat until dissolved.
  13. Once the cakes are cool, assemble the layers with the syrup, buttercream, and toffee bits.
  14. Frost the top and sides with remaining buttercream and garnish with any leftover toffee bits.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Sifting dry ingredients helps avoid lumps and achieve a lighter texture.

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