Creating the delightful Chocolate Toffee Crunch Cake can be effortlessly simple by following these easy steps:

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing them and placing parchment paper at the bottom.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes.

4. Add Boiling Water: Stir in the boiling water carefully; the batter will be thin.

5. Bake the Cakes: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

6. Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

7. Make the Frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, continuing to mix. Add heavy cream and vanilla, beating until the frosting is fluffy.

8. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then sprinkle with toffee bits.

9. Stack Layers: Repeat the process for the second layer, adding frosting and toffee bits before adding the final layer.

10. Frost the Top: After placing the last layer on, frost the top and sides of the cake generously.

11. Garnish: Sprinkle additional toffee bits and chopped pecans on top for added crunch and visual appeal.

12. Chill (Optional): Refrigerate the cake for 30 minutes to set the frosting if desired.