Chocolate Caramel Whipped Cream Cake

I have never been a fan of Better than Sex cake.  I don't see what the big deal is about cake mix and cool whip.  And I think the name is kind of dumb.  Don't hate me.  I changed my tune, however when I came across this recipe.  I made a few changes to the recipe and came up with this luscious dessert made completely from scratch. It looks like a ton of steps and a ridiculous amount of work, but do not be deceived!  This is a deliciously moist chocolate cake soaked with caramel and chocolate sauce, topped with whipped cream, more caramel sauce, and toffee bits. Divine.  So good.  But I'm still not going to call it Better than Sex cake.  Maybe I'll name it The Little Death Cake, or O My Cake.

Chocolate Caramel Whipped Cream Cake


Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of kosher salt


Cake:
1 cup granulated sugar
3/4 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

Fudge Sauce:
2 ounces bittersweet chocolate, chopped
1 Tablespoon butter
1/3 cup water
3 Tablespoons granulated sugar
3 Tablespoons corn syrup
Pinch of salt
1 teaspoon vanilla extract

Whipped Cream:
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup chocolate covered toffee bits, for garnish
1/4 cup caramel sauce, for garnish

To make the caramel sauce.  In a heavy bottomed saucepan, combine the sugar and the water.  Cook over medium heat (do not stir, just swirl the pan lightly) until the sugar dissolves, about 4 or 5 minutes.  Increase the heat to medium-high and cook the sugar syrup for 7 or 8 minutes until it is amber colored.  Add the butter and lightly stir or swirl the mixture until it melts, being careful not to splash the sauce up the sides of the pan.  When the butter is melted, remove from the heat and stir in the cream, vanilla, and salt.  Let cool before transferring to a jar.  Store in the refrigerator.  Makes about 1 1/2 cups.

Preheat the oven to 350F.  Spray a 9 inch square cake pan with cooking spray.  Set aside.

In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla, and stir until well blended.  Stir in the boiling water.  Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  

Remove the cake from the oven and poke evenly spaced holes in the cake with a straw, about 1 inch apart.  Drizzle 3/4 cup of the caramel sauce evenly over the cake, letting it soak into the holes.

To make the the fudge sauce, melt together the butter and chocolate (in the microwave or in a double boiler).  In a small saucepan, bring the water to a boil.  Stir the chocolate/butter mixture into the boiling water.  Add the sugar, corn syrup, and salt, and stir until smooth.  Bring the mixture to a boil, then reduce heat slightly (still maintaining a boil) and let cook for 9 minutes.  Remove from heat and let cool for 15 minutes.  Stir in the vanilla.  Spread fudge sauce over the caramel drizzled cake.  Place the cake in the refrigerator to chill before topping with whipped cream.

In a medium bowl, place the whipping cream, vanilla, and powdered sugar.  Beat with a hand mixer (or stand mixer) until stiff peaks form.  Spread the whipped cream evenly over the chilled cake. Sprinkle the chocolate covered toffee bits over the whipped cream, then drizzle the caramel sauce over the top.  Makes 12 servings.  

Enjoy!  -Cardamommy