Ingredients
— The Chocolate Cake —
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (crucial for moisture)
— The Chocolate Buttercream —
1 ½ cups (3 sticks) unsalted butter, softened
1 cup unsweetened cocoa powder
4–5 cups powdered sugar
¼ cup heavy cream (plus more if needed)
2 teaspoons vanilla extract
Pinch of salt
— The Crunch Assembly —
1 cup thick salted caramel sauce (store-bought or homemade)
1 ½ cups toffee bits (e.g., Heath or Skor bits)
Instructions
1. **Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (Tip: Line the bottoms with parchment paper for easy removal).
2. **Mix Dry Ingredients:** In a large bowl (or stand mixer), whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. **Add Wet Ingredients:** Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thick at this stage.
4. **Add Boiling Water:** Stir in the boiling water by hand. The batter will become very thin and watery—this is normal! This ensures a super moist cake.
5. **Bake:** Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool:** Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. (Freezing the layers for 30 minutes before frosting makes assembly easier).
7. **Make Frosting:** Beat the softened butter until creamy. Add the cocoa powder and mix well. Alternately add the powdered sugar and heavy cream, beating on high until fluffy. Stir in vanilla and salt.
8. **Assemble:** Place one cake layer on a serving platter. Spread a layer of chocolate frosting over the top. Pipe a ‘dam’ of frosting around the edge to hold the filling.
9. Pour ½ cup of caramel sauce into the center and spread. Sprinkle generously with ½ cup of toffee bits.
10. **Top & Coat:** Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.
11. **Decorate:** Press the remaining toffee bits up the sides of the cake or sprinkle on top. Drizzle with the remaining caramel sauce just before serving.
Notes
Coffee Tip: For an even deeper chocolate flavor, substitute the boiling water with boiling hot coffee. You won’t taste the coffee, but it enhances the cocoa.
Toffee Bits: You can buy bags of ‘Heath Bits o’ Brickle’ in the baking aisle, or simply smash up 4-5 full-sized Heath or Skor candy bars in a bag with a rolling pin.
Storage: This cake can sit at room temperature for a day, but because of the caramel, it holds up best in the fridge for up to 4 days. Let it come to room temperature before eating for the best texture.
Caramel Drizzle: If your caramel sauce is too stiff, microwave it for 10-15 seconds so it drips nicely down the sides.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian