Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup store-bought caramel sauce
- ½ cup heavy cream
- 1 cup toffee bits (or crushed toffee candies)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients; mix on medium speed until smooth.
- Carefully stir in boiling water until just combined.
- Pour batter evenly into prepared pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for about 10 minutes before transferring them to a cooling rack.
- In a saucepan over low heat, combine caramel sauce and heavy cream; stir until smooth.
- Assemble the cake by placing one layer on a serving plate, drizzling half of the caramel mixture over it, then adding the second layer on top and pouring the remaining caramel sauce over it.
- Top with toffee bits and chocolate chips evenly distributed across the surface.
- Let the cake set for at least 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg