Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! This Toffee and Butterscotch Chocolate Cake is not just a dessert - it's a spectacular symphony of rich chocolate, crunchy toffee, and sweet butterscotch that will transform an ordinary day into an extraordinary culinary experience. Whether you're celebrating a special occasion or simply craving an irresistible treat, this cake promises to be a show-stopping masterpiece that will have everyone begging for seconds.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup toffee bits
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk thoroughly to combine and remove any lumps.
- In a separate medium bowl, beat the eggs until well combined. Add milk, vegetable oil, and vanilla extract. Mix until the wet ingredients are fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Slowly add boiling water to the batter, stirring continuously. The batter will become thin, which is normal for this recipe.
- Fold in 3/4 cup of toffee bits and 3/4 cup of butterscotch chips into the batter, reserving some for topping.
- Divide the batter evenly between the prepared cake pans. Sprinkle the remaining toffee bits and butterscotch chips on top of each cake.
- Bake in the preheated oven for 30-35 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean with a few moist crumbs.
- Remove from oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, frost with a butterscotch or chocolate buttercream, and garnish with additional toffee bits if desired.
Tips
- Use room temperature ingredients to ensure better mixing and a more uniform cake texture.
- When adding boiling water, mix gently to maintain the batter's delicate consistency.
- Do not overmix the batter - stop stirring as soon as ingredients are just combined to keep the cake tender.
- For extra moisture, you can substitute some milk with buttermilk.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- For an extra indulgent touch, serve slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
