Chocolate Sea Salt Caramel Cake : Crunch Dessert

If you love rich chocolate, gooey caramel, and crunchy toffee, this Chocolate Sea Salt Caramel Cake is the ultimate indulgence! With layers of moist chocolate cake, creamy caramel sauce, and crunchy toffee bits, this dessert is perfect for birthdays, special occasions, or when you just want a show-stopping sweet treat.

Whether you’re searching for a toffee birthday cake, a salted caramel chocolate espresso cake, or an easy toffee dessert, this toffee caramel cake is sure to impress!

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Why You’ll Love This Chocolate Sea Salt Caramel Cake

• Rich & Moist Chocolate Cake – Deep chocolate flavor with a soft, fluffy texture.
• Gooey Caramel Layers – Sweet and buttery caramel sauce in every bite.
• Crunchy Toffee Bits – Adds a satisfying texture and extra indulgence.
• Perfect for Special Occasions – Great for birthdays, celebrations, and holidays.
• Easy to Make – Uses simple ingredients but tastes like a gourmet dessert!

Ingredients for Chocolate Sea Salt Caramel Cake

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot espresso or hot water

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• ½ teaspoon sea salt

For the Topping:

• ½ cup toffee bits (such as Heath bits)
• ½ teaspoon flaky sea salt
• ½ cup chocolate chips, melted
• ½ cup butterscotch chips (optional for extra flavor)

Kitchen Equipment Needed

To make this toffee caramel cake, you’ll need:

• Mixing bowls
• Electric mixer or whisk
• Cake pans (8-inch or 9-inch)
• Saucepan (for caramel sauce)
• Wire cooling rack

Step-by-Step Instructions to Make Chocolate Sea Salt Caramel Cake

Step 1: Make the Chocolate Cake

1. Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until combined.
4. Slowly mix in hot espresso or water until smooth.
5. Divide batter evenly between cake pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Step 2: Make the Caramel Sauce

1. In a medium saucepan over medium heat, melt sugar while stirring constantly until it turns amber.
2. Add butter and whisk until melted.
3. Slowly pour in heavy cream, stirring continuously. Cook for 1-2 minutes until thickened.
4. Stir in sea salt and remove from heat. Let cool slightly.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and drizzle with half of the caramel sauce.
2. Sprinkle with toffee bits and a pinch of flaky sea salt.
3. Add the second cake layer and pour the remaining caramel sauce over the top.
4. Drizzle with melted chocolate and butterscotch chips.

Step 4: Garnish & Serve

1. Sprinkle with extra toffee bits and flaky sea salt for a finishing touch.
2. Slice and serve this decadent toffee caramel cake!

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Expert Tips for the Best Chocolate Caramel Cake

• Use espresso instead of water – Enhances the chocolate flavor without making it taste like coffee.
• Let the caramel cool slightly – If it’s too hot, it may melt into the cake instead of forming layers.
• Want an extra moist cake? – Brush cake layers with a little warm milk before adding caramel.
• For a richer flavor – Use dark chocolate cocoa powder.
• For a crunchier topping – Add chopped pecans or almonds.

Fun Variations of Chocolate Sea Salt Caramel Cake

• Salted Caramel Chocolate Espresso Cake – Add 1 teaspoon espresso powder to the batter for a deeper flavor.
• Toffee Butterscotch Cake – Use butterscotch sauce instead of caramel for a different twist.
• Crunchy Captain Crunch Cake – Sprinkle crushed Cap’n Crunch cereal on top for extra crunch.
• Chocolate Peanut Butter Toffee Cake – Add a layer of peanut butter frosting between the layers.
• Triple Chocolate Caramel Cake – Use milk, dark, and white chocolate drizzle on top.

How to Store & Keep This Cake Fresh

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep in the fridge for up to 5 days; bring to room temperature before serving.
• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.

Serving Ideas and Presentation Tips

• Drizzle extra caramel sauce over each slice before serving.
• Top with whipped cream for a lighter contrast.
• Pair with a scoop of vanilla ice cream for the ultimate indulgence.

Common Mistakes to Avoid When Making Caramel Cake

• Overmixing the batter – Can lead to a dense cake instead of a soft texture.
• Burning the caramel – Stir constantly and remove from heat as soon as it turns amber.
• Not letting the cake cool completely – If it’s too warm, the caramel and toppings may slide off.

Pairing Ideas: What to Serve with Chocolate Caramel Cake

• Espresso or cappuccino – Complements the chocolate and caramel flavors.
• Vanilla bean ice cream – Balances the richness with a cool contrast.
• Salted caramel hot cocoa – A cozy, indulgent pairing.

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FAQ Section

1. Can I make this cake ahead of time?
Yes! Bake the cakes and store them wrapped in plastic for up to 2 days. Assemble before serving.

2. Can I use store-bought caramel sauce?
Absolutely! If short on time, use high-quality salted caramel sauce.

3. What’s the best way to cut clean slices?
Use a warm knife (dip in hot water and wipe dry) for smooth, even slices.

Final Thoughts and Call to Action

This Chocolate Sea Salt Caramel Cake is the ultimate dessert that wows, with moist chocolate cake, gooey caramel, and crunchy toffee. Whether you’re making it for a toffee birthday cake, a holiday dessert, or a special occasion, it’s guaranteed to be a hit!

Try this toffee caramel cake recipe today and share your results! Tag us on social media and subscribe for more decadent dessert recipes!

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