Ultimate Chocolate Caramel Crunch Cake
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Chocolate Ganache:
1 cup heavy cream
8 ounces semi-sweet chocolate, finely chopped
For the Crunch Layer:
1 cup crushed pretzels
1 cup chopped pecans
1/2 cup caramel sauce from above
For Assembly:
1 cup caramel sauce from above
1/2 cup crushed toffee bits Heath bars or similar
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
Stir in the boiling water until the batter is thin and smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Caramel Sauce:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
Carefully add the butter, stirring until it melts and combines with the sugar.
Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1 minute, then remove from heat.
Stir in the vanilla extract and salt. Let the caramel cool slightly before using.
Prepare the Chocolate Ganache:
In a heatproof bowl, place the finely chopped chocolate.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir until the mixture is smooth and glossy. Let it cool slightly before using.
Prepare the Crunch Layer:
In a bowl, combine the crushed pretzels, chopped pecans, and 1/2 cup of the caramel sauce. Mix until well coated.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over the top.
Sprinkle the caramel-covered cake with the pretzel and pecan crunch mixture.
Place the second cake layer on top.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
Sprinkle the top of the cake with the crushed toffee bits.
Timing:
Preparation Time: 45 minutes
Baking Time: 30-35 minutes
Cooling Time: 30 minutes
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