Caramel Toffee Chocolate Cake – For Eight

Caramel Toffee Chocolate Cake – For Eight

I like this title because it seems like it rhymes, but it actually doesn’t. Cake is fun to make because it’s fun to eat. The only problem is, most cake recipes serve 16 people. I so infrequently bake for 16 people, that I barely ever make cake (which is why pie is awesome. Shout out to pie).

This cake is prepared in a 10 inch round cake pan. If you only have an 8 or 9 inch cake pan, fill accordingly. I had an 8 incher so I filled it 3/4 of the way, and then poured the extra batter into a tiny loaf pan. With that I made a miniature version of the dessert and left it for my babysitter! You could also make “mini” cakes using a muffin tin (and only bake for 18-20 minutes).

The cake is super moist with a deeply chocolate flavor. I thought that the caramel and toffee topping was divine, but this is a great dessert to customize. For you folks who aren’t happy following recipes as written – let those creative juices flow and have some fun with frostings and additions.

Lastly, I’ll leave you with some cake information from my classes. Ideally, all of the ingredients you bake with should be room temperature, so put your eggs and butter out a few hours ahead. Adding eggs one at a time ensures a more even blending, and adding dry ingredients alternately with wet achieves the same goal – a more smooth, even batter. Brown sugar should be packed and should fall from the measuring cup in a clump, whereas flour should be spooned in lightly and leveled off. Anything that could spill should be measured in a glass liquid measuring cup (set on a flat surface, measured at eye level). Dry ingredients should always be measured in dry measuring cups. And… that’s all for now. Hopefully you learned something in that smattering of baking know-how!

Caramel Toffee Chocolate Cake – For Eight

Serves 8-10

Adapted from One Girl Cookies – via

1 c. hot brewed coffee

1/2 c. unsweetened cocoa powder

3/4 c. brown sugar

1/2 c. whole milk yogurt or sour cream

2 tsp. vanilla extract

8 tbsp. butter, softened

1 1/4 c. sugar

2 eggs

1 1/2 c. flour

3/4 tsp. baking soda

1 tsp. salt

Almond Brittle (optional, can also use store bought Heath bits)

6 tbsp. butter

1/2 c. sugar

1 tbsp. corn syrup

1/8 tsp. baking soda

1/8 tsp. salt

1/2 c. toasted almonds, chopped

Caramel (optional, can also use store-bought caramel)

Homemade Butterscotch Caramel

To make toffee, line a baking sheet with parchment paper and set aside. Combine butter, sugar, and corn syrup in a medium saucepan over medium-high heat. Once boiling, reduce heat to medium and simmer (bubbles breaking surface), undisturbed, until mixture has turned golden brown. Turn off heat and add baking soda and salt. Stir to combine. Add almonds and stir, then immediately pour mixture onto prepared baking sheet and spread as thinly as possible. Let sit until completely cooled, then break into pieces.


1. Preheat oven to 350 degrees. Whisk hot coffee, cocoa and brown sugar until smooth (and sugar has dissolved).

2. Add yogurt and vanilla and whisk until smooth.


3. Meanwhile, beat butter and sugar until light and fluffy (about 3-5 minutes on medium high speed).


4. Add eggs, one at a time, and beat until smooth.


5. In a mixing bowl, whisk flour, baking soda and salt.

6. Add dry mixture and coffee mixture, alternately, starting and ending with dries. (1/3 of dry, 1/2 of coffee, 1/3 dry, 1/2 coffee, 1/3 dry). Mix last “dry” addition JUST until mixed.



7. Prepare a 10 inch cake pan by spraying bottom with nonstick spray, lining bottom with parchment or waxed paper (the paper should completely cover the bottom, not going up the sides at all), and then spraying the paper and sides of pan with nonstick spray. (if using 8 or 9 inch pan, just fill so that pan has at least 1 1/2 inches of open space at the top for the cake to rise). I used an 8 inch pan and made several cupcakes with the extra batter.

8. Transfer batter to pan and bake for 50-55 minutes or until cake has pulled away from the edges and is set in the middle.



9. Cool in pan 10 minutes, then invert (and set right side up) on a wire rack or serving plate to cool completely.


10. While cake is still warm, use a toothpick to poke holes all over the top of the cake. Pour caramel over top and sides, then immediately top with crushed toffee. Cover cooled cake lightly and serve within two days.


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