Chocolate Toffee Crunch Cake
A rich, moist chocolate cake with a delightful toffee crunch and a hint of cinnamon, perfect for any chocolate lover.
Ingredients
- 1.5 cup coffee (or water)
- 0.75 cup unsalted butter
- 0.5 cup unsweetened Dutch-processed cocoa powder
- 3 large eggs
- 0.75 cup buttermilk
- 2 tablespoons grapeseed or canola oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 6 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter, softened
- 2 teaspoons vanilla extract
- 5 ounces chocolate, melted and cooled
- 4 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup water
- 1 cinnamon stick crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix the dry ingredients (flour, sugar, baking soda, baking powder, salt, cinnamon) in a large bowl.
- In a separate bowl, combine the wet ingredients (coffee, butter, cocoa powder, eggs, buttermilk, oil, vanilla extract). Stir until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the egg whites until no white streaks remain. Divide batter evenly among prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.
Notes
For a lighter texture, ensure all ingredients are at room temperature before mixing.