Chocolate Caramel Toffee Crunch Cake

Ingredients:

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour

• 1 1/2 cups sugar

• 3/4 cup unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup milk

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

For the Caramel Mousse Filling:

• 1 cup caramel sauce

• 8 oz cream cheese, softened

• 1 1/2 cups heavy whipping cream

• 1/3 cup powdered sugar

• 1 tsp vanilla extract

For the Topping:

• 1/2 cup caramel sauce (for drizzling)

• 1/2 cup toffee bits

• 1/4 cup crushed chocolate candy (like Halal chocolate-covered toffee or nutty bars)

Instructions:

1. Make the Cake Layers:

   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

   • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

   • Add eggs, milk, oil, and vanilla. Mix until smooth.

   • Stir in boiling water (batter will be thin).

   • Divide into pans and bake for 30–35 minutes. Cool completely.

2. Prepare the Caramel Mousse Filling:

   • Beat cream cheese until smooth.

   • Add caramel sauce and mix well.

   • In a separate bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.

   • Fold whipped cream into the caramel mixture gently. Chill for 15 minutes.

3. Assemble the Cake:

   • Place one cake layer on a plate.

   • Spread the caramel mousse filling evenly.

   • Top with the second cake layer.

   • Pour caramel sauce over the top and let it drip slightly.

4. Finish & Garnish:

   • Sprinkle toffee bits and crushed candy over the top.

   • Chill cake for at least 1 hour before slicing.