And just like that...I am back with a cake. Healthy sh-t be damned! This chocolate toffee crunch cake is a single layer little bit of absolute deliciousness that you need in your life. I am calling it a snack cake, because that is actually a thing. Not too fancy, not too much, just enough for a weeknight dessert or really any night.
Why you should make a single layer cake
I don't think you necessarily need me to give you a reason, but in case you do....
- Easy to assemble - there is no layering and no filling.
- Super simple - you don't need a ton of ingredients to make a single layer cake, or a ton of frosting
- They are not fancy - read this...you do not need to be a fancy cake decorator to make a single layer cake
- Less calories than a full on cake - so maybe healthy(ish)?
- They are super f'ing cute - I mean, they are short, can have as much frosting as you want on them andddd they can get fun fun toppings
The ingredients are simple and pretty typical for making a classic chocolate cake.
- Cocoa powder
- Baking powder and baking soda
- Hot coffee
It really couldn't be simpler. This chocolate toffee crunch cake recipe is a classic chocolate cake recipe (one of my easiest and best recipes) with a dulce de leche whipped mascarpone frosting. And if that's not enough, I like to crush up some Heath bars on top for a little texture, really making it a chocolate toffee crunch cake.
- Mascarpone cheese
- Whipping Cream
- Dulce de leche - a really thick caramel that you can get in most grocery stores
To make it, whip the heavy cream until it is whipped cream (duh). Add in the mascarpone cheese and the dulce de leche into the whipped cream and beat until thick creamy and combined.
Putting it all together couldn't be simpler...literally frost the top of the cake and sprinkle with Heath bar or toffee bar crumbles.
Other cake recipes you will love
For the cake
- 1 cup flour
- 1 cup sugar
- ¼ cup cocoa powder
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- ½ cup hot coffee if you don't have coffee or like coffee, just use hot water
- 1 teaspoon vanilla extract
For the frosting
- ¾ cup heavy whipping cream
- ½ of an 8 oz. container of mascarpone cheese
- ½ cup of dulce de leche most times I purchase ready made dulce de leche and use half of the 13 oz. can
- pinch of salt
- one large or four mini heath bars crushed up
To make the cake
- Heat oven to 350, grease an 8-inch cake round and line the bottom with parchment and grease that too.
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add egg, oil, and buttermilk all together and whisk well. Then add the hot water and whisk until the batter is smooth, it will be runny - that is ok. Pour into the greased bundt pan. Since this is a runnier batter, lightly tap the pan on the counter - this will bring any bubbles to the top and get rid of them.
- Bake for about 25, maybe 30 minutes. The cake will be pulled away from the sides, and a toothpick inserted to the center will come out clean. Let it cool completely
To make the frosting
- Beat the cream with the whisk attachment, a hand mixer or wire whisk until it is whipped cream (don't overmix or you'll get butter). Add the mascarpone, dulce de leche and pinch of salt and continue beating until thoroughly combined and fluffy (a few tips...be careful not to over mix this and make sure your mascarpone is cold, don't bring to room temperature, mascarpone can split and get gross).
- Spread the frosting nice and high on the cooled cake and sprinkle with crushed heath bars. Since this is a whipped cream and cheese based frosting, keep cake in fridge and pull out 15 - 20 minutes before serving.