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Chocolate-Toffee Crunch Layer Cake
Chocolate-Toffee Crunch Layer Cake
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Prep Time:
1 hour
Total Time:
3 hours 5 minutes
Decadent chocolate layer cake with chocolate pudding, dark chocolate buttercream, toffee bits, and piped frosting stars for a stunning and indulgent dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
  • 1/3 cup dark chocolate chips
  • 1/3 cup roasted salted almonds
  • 1/3 cup toffee bits
  • 3/4 cup dark chocolate chips
  • 1 1/4 cups butter, softened
  • 2 3/4 cups powdered sugar
  • 2 tablespoons milk
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and generously spray 3 (8-inch) round cake pans with cooking spray.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on medium speed for 2 minutes, making sure to scrape the bowl occasionally. Pour 1 2/3 cups of batter into each pan, spreading it evenly.
  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before transferring from pans to cooling racks. Let cool completely, approximately 1 hour.
  • In a small microwavable bowl, heat 1/3 cup chocolate chips uncovered on High for 30 seconds. Stir well. Microwave in 15-second intervals, stirring after each, until the chocolate chips can be stirred smooth. Add almonds to the bowl and stir until they are evenly coated with chocolate. Spread the mixture on a waxed paper-lined cookie sheet and refrigerate for at least 30 minutes until the chocolate is firm.
  • Roughly break the chocolate-coated nuts and add them to a food processor. Pulse until coarsely chopped. Transfer to a small bowl and mix in the toffee bits. Set aside.
  • In a small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High for 60 seconds. Stir halfway through. Microwave in 15-second increments until chips can be stirred smooth. Cool for 10 minutes. In a large bowl, beat butter and melted chocolate with an electric mixer on medium speed until blended. Add powdered sugar, milk, and vanilla on low speed, scraping sides of the bowl occasionally, until smooth and creamy.
  • Place one layer of cake on a serving plate. Spread 2/3 cup of frosting on top, then sprinkle 2 tablespoons of toffee bits on the frosting. Add the second cake layer and repeat the process. Top with the third cake layer. Fill a decorating bag with a medium star piping tip with 3/4 cup of frosting and set aside.
  • Cover the sides of the cake with a thin layer of frosting, allowing the cake to peek through. Spread the rest of the frosting on top. Use a decorating bag to create a border of stars along the top edge of the cake. Sprinkle the remaining toffee bits in the center. Chill the cake for 30 minutes. If refrigerating longer, let it sit at room temperature for 10 minutes before slicing. Store loosely covered in the fridge.

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