Best 2 Chocolate Toffee Crunch Layer Cake Recipes

Indulge in a symphony of flavors with the Chocolate Toffee Crunch Layer Cake, a masterpiece that elevates the classic layer cake to new heights. This delectable confection boasts layers of moist chocolate cake, sandwiched between velvety chocolate ganache, and enrobed in a rich chocolate glaze. Each bite unveils a delightful symphony of textures, from the soft and fluffy cake to the crunchy toffee bits and the smooth ganache. This recipe provides step-by-step instructions for creating this stunning cake, along with additional recipes for the chocolate ganache, chocolate glaze, and toffee crunch, ensuring a perfect result every time.

Here are our top 2 tried and tested recipes!

CHOCOLATE TOFFEE CAKE

Chocolate Toffee Cake image

"I've been making this cake for years, and it's the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!"

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 package (8 ounces) milk chocolate English toffee bits
1 cup semisweet chocolate chips
2 tablespoons brown sugar
CAKE:
1 cup butter, softened
1-1/4 cups packed brown sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups buttermilk
CARAMEL ICING:
1/4 cup butter, cubed
2 teaspoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup packed brown sugar

Steps:

Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.

Nutrition Facts : Calories 665 calories, Fat 32g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 417mg sodium, Carbohydrate 89g carbohydrate (64g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE

Chocolate Toffee Crunch Ice Cream Cake image

I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

Provided by DreamoBway

Categories Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (29 ounce) box chocolate cake mix
3 eggs
2/3 cup butter, melted
1 3/4 cups water
1/2 gallon vanilla ice cream, softened
1 (8 ounce) bag heath toffee pieces
1 (8 ounce) container Cool Whip, softened

Steps:

Preheat oven to 350 degrees.
Combine cake mix, eggs, butter, and water.
Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
Freeze 2 or more hours before serving.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use high-quality chocolate: The quality of your chocolate will make a big difference in the flavor of your cake. Look for chocolate that is at least 70% cacao solids.
Temper your chocolate: Tempering chocolate is a process of heating and cooling it slowly and gradually. This helps to stabilize the chocolate and make it less likely to seize up.
Don't overmix your batter: Overmixing your batter can make your cake tough. Mix just until the ingredients are combined.
Bake your cake at the right temperature: The temperature of your oven will also affect the texture of your cake. For this recipe, you'll want to bake your cake at 350 degrees Fahrenheit.
Let your cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This chocolate toffee crunch layer cake is a delicious and decadent dessert that is perfect for any occasion. With its layers of moist chocolate cake, crunchy toffee bits, and creamy frosting, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this chocolate toffee crunch layer cake a try. You won't be disappointed!