Chocolate Toffee Crunch Cake
Who needs frosting when you have this crazy delicious toffee streusel topping to go on top of your moist chocolate cake!?
Ingredients
Toffee Streusel Topping
- 1 ¼ cups (150g) All Purpose Flour, † measured correctly
- 1/2 cup Dark Brown Sugar
- 1/2 cup Cold Unsalted Butter, cubed
- 1/2 cup Toffee Bits
Chocolate Toffee Crunch Cake
- 2 ¾ cups (330g) All Purpose Flour, † measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 3/4 cup Dutch Processed Cocoa Powder, regular cocoa can be used too
- 3/4 cup Hot Freshly Brewed Coffee
Instructions
Toffee Streusel Topping
- In a large mixing bowl, whisk together the flour and brown sugar until well-combined.
- Add cold, cubed butter to the mixing bowl, and work the butter into the flour/sugar with your hands or a pastry cutter. Work until all the butter has been worked in and the mixture is crumbly and resembles a bunch of small peas. Next, add in the toffee bits and work the toffee into the mixture with your hands, until it is well dispersed and clings to the streusel crumbs.
- Place into the fridge for at least 30 minutes.
Chocolate Toffee Crunch Cake
- Preheat oven to 350°F. Prepare a 10” springform cake pan with cooking spray and round parchment. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared pan and place into the oven for 30 minutes.
- After 30 minutes, very carefully (if you’re not careful it could deflate the cake) sprinkle the streusel topping evenly over the cake. Return to the oven for an additional 20 minutes, over until an inserted toothpick comes out clean.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)