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–+ servings

Better than Sex Cake

A homemade chocolate cake topped with homemade salted caramel sauce, whipped cream and Heath toffee bits.
5 from 6 votes
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Course Dessert
Servings 15

Ingredients
  

Chocolate Cake

  • 1 3/4 c flour
  • 2 c sugar
  • 3/4 c cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 1 c freshly brewed coffee

Salted Caramel Sauce

  • 11 tbsp salted butter Kerrygold
  • 1 c heavy whipping cream
  • 2 c light brown sugar packed
  • 1 tsp vanilla
  • 1 pinch flaky sea salt

Whipped Cream

  • 1 1/2 c heavy whipping cream
  • 1/2 c powdered sugar
  • 1 1/2 tsp vanilla

Topping

  • 1 c Heath toffee bits

Instructions
 

  • Start by making the caramel sauce because it needs two hours to cool and thicken.
  • To a medium sized pot melt butter over medium heat.
  • Add heavy whipping cream, whisk until combined.
  • Add brown sugar, whisk and allow the mixture to reach a boil.
  • Right when it reaches a rolling boil set a time for 2 1/2 minutes.
  • Stir every 30 seconds. Pull it off the heat. Whisk in the vanilla and flaky sea salt.
  • Let the pot sit at room temperature for two hours to thicken. Stir occasionally.
  • For the cake preheat oven to 350 degrees.
  • To a large mixing bowl or stand mixer bowl sift together flour, baking powder, baking soda, cocoa powder and salt.
  • Add sugar to the bowl and stir until combined.
  • To the bowl add buttermilk, oil, eggs and vanilla. Hand stir until everything is moistened or you end up with a very messy counter. Mix on low until everying is well combined. Scrape the bottom if needed.
  • With the mixer on low, very slowly add the coffee. Mix until fully combined
  • Pour batter in a prepared 9x13 dish or pan.
  • Bake uncovered for 35 minutes in the middle rack or until a toothpick comes out clean.
  • Using a toothpick, poke holes all over the surface of the cake.
  • Pour the thickened salted caramel sauce over top the warm cake and spread out. It will slowly seep into the holes.
  • Let the cake rest on the counter until it's room temperature for 2 hours.
  • For the whipped cream beat heavy whipping cream on high until soft peaks form. Add the powdered sugar and vanilla then continue whisking until firm peaks form.
  • Spread whipped cream evenly over the cake.
  • Top with Heath toffee bits and chill in the fridge for 2 hours.
  • Serve chilled.
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