1-First, get your oven ready by preheating it to 350°F (175°C) and prepare two 9-inch round pans with grease and parchment paper. This sets the stage for a smooth bake and helps the cake release easily.

2-Next, mix the unsweetened cocoa powder with boiling water until it’s smooth, then let it cool a bit. In another bowl, beat together the eggs, oil, sour cream, and vanilla extract until everything blends well. On the side, whisk the flour, sugar, baking powder, baking soda, and salt to combine the dry goods.

3-Now, gently fold the dry mix into the wet one, then slowly add the cocoa mixture while keeping the speed low. Use a spatula to finish mixing so you don’t overdo it. Divide the batter between the pans, sprinkle on the chocolate chips, and bake for 40-45 minutes until a toothpick test shows it’s done.

4-After baking, cool the cakes in the pans for 10 minutes, then move them to a rack. Pop them in the freezer for 10 minutes to firm up. For the frosting, cream the cream cheese and butter, then sift in the cocoa powder and powdered sugar, mixing until creamy with vanilla and salt.

5-To assemble, cut each cake layer in half for four layers total. Stack them with caramel sauce and toffee candy in between, adding frosting as you go. Finish by frosting the outside, drizzling more caramel, and sprinkling toffee. Chill before serving for the best taste. If you’re looking for more treats, check out our no-churn ice cream recipe to pair with it.