Every year after Halloween, there’s one candy bar in particular that I’m left with. Can you guess what it is?
Butterfingers! I’ve no idea why. They’re quite delicious. But I always have a bunch of them!
This dilemma got me thinking. What could I use these crispy, crunchy bars for?
A Chocolate Salted Caramel Crunch Cake that’s what!
This chocolate cake has three layers sandwiched between a delicious salted caramel buttercream and topped with crushed Butterfinger pieces.
Let’s cut ourselves a slice, shall we?
The dense, moist interior is perfectly complemented by the sweet, salty crunchy caramel filling.
The stout and coffee in the batter give this cake a depth of flavor that is sometimes missing in a chocolate cake. To say that this is a decadent treat would be an understatement.
A creamy ganache covers the entire cake and adds even more velvety chocolate goodness into the mix.
Are you salivating yet? ;-)
You won’t be able to eat more than a slice of this cake at one time. It’s certainly heavy!
I’m not a big milk drinker but my husband insists milk is the perfect accompaniment to a slice of this cake since it helps cut through the richness.
Definitely a bit messy to assemble but worth it!
Chocolate Salted Caramel Crunch Cake
For the cake
- ¾ cups Guinness
- ¼ cup strong black coffee
- 1 cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 ½ teaspoon baking soda
- ¾ teaspoons salt
- 2 large eggs
- 2 tsp pure vanilla extract
- ⅔ cups sour cream
- For the salted caramel buttercream;
- 1 ½ cups butter room temperature
- 14 oz can dulce de leche
- pinch of sea salt
- 5 fun-size Butterfinger bars
For chocolate ganache
- 1 cup heavy cream
- ½ lb 1 1/3 cup dark chocolate morsels
- For top decoration;
- a handful of crushed Butterfinger or Crunchies if you’re in the UK/Ireland
- a pinch of sea salt
- Preheat the oven to 350F/180C.
- Grease and flour three 9″ cake pans. You can also use 8″ pans for a taller cake.
- In a large saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer.
- Add cocoa powder while whisking continuously to avoid lumps Beat until smooth. Put it in the fridge to cool.
- Blend flour, sugar, baking soda, and salt in a different bowl.
- In a third bowl, mix eggs, vanilla and sour cream with an electric mixer.
- Once chocolate mixture is cool, add it to the egg and sour cream mixture. Mix them together.
- Add flour mixture a little bit at a time and beat on low speed until combined.
- Divide batter equally among the pans.
- Bake cakes in the preheated oven for 30 minutes.
- Remove the cakes from the oven and cool on a wire rack.
For the Salted Caramel Buttercream
- Whip butter in a bowl of a stand mixer until light and fluffy and then add dulce de leche along with a pinch of salt until completely incorporated.
- Wrap Butterfinger bars in a clean tea towel and crush with a rolling pin or process in a food processor.
- Fold in crushed honeycomb pieces into buttercream.
- Fill the cake layers with salted caramel buttercream, then cover the entire cake with remaining buttercream. Chill in the fridge for at least 60 minutes.
- Bring heavy cream barely to a boil.
- Remove from heat and pour over chocolate morsels. DO NOT MIX.
- Put a lid over it and let it sit for 15 minutes.
- After 15 minutes, whisk the mixture – starting from the inside and working your way out.
- Let sit for 15-20 minutes at room temperature until thick enough to spread on the cake.
- Cover the chilled cake with chocolate ganache and decorate with more honeycomb pieces and salt.
This cake would make a great holiday dessert and I think it will be my go-to this year! Would you consider making this with leftover Butterfingers?