Chocolate Caramel Crunch Cake Recipe
Hazelnuts, toffee ice cream
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 7
Prepare the Chocolate Ganache
In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer. Remove from heat and add 8 ounces of chopped semi-sweet chocolate. Stir until smooth.
- 8
Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of toffee ice cream on top, followed by some chopped hazelnuts. Place the second cake layer on top and pour the chocolate ganache over the cake.
- 9
Garnish and Serve
Top with additional chopped hazelnuts and allow the ganache to set slightly before serving.