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Better than anything cake slice featuring espresso chocolate sponge, caramel soak, and whipped cream topping.

Better Than Anything Cake

Rebecca Blumer
Experience an elevated version of the legendary poke cake featuring browned butter, espresso-bloomed dark cocoa, and a decadent homemade salted caramel soak under silky chocolate buttercream.
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Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Cooling and Resting 1 hour 10 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 585 kcal

Equipment

  • Small saucepan
  • Heat-safe bowl
  • Three 8-inch round cake pans
  • Parchment Paper
  • Stand mixer
  • Whisk
  • Stainless steel bowl

Ingredients
 

FOR THE CHOCOLATE CAKE:

  • 3/4 cup unsalted butter, at room temperature (169.5 g)
  • 1 3/4 cups granulated sugar (350 g)
  • 5 large eggs, at room temperature
  • 3 1/4 cups cake flour (373.75 g)
  • 3/4 cup dark cocoa powder (75 g)
  • 1 1/2 teaspoons salt (8 g)
  • 2 cups buttermilk, at room temperature (480 g)
  • 1 1/2 tablespoons white distilled vinegar (21 g)
  • 2 1/2 teaspoons baking soda (10 g)
  • 1/2 cup sour cream, at room temperature (120 g)

FOR THE SALTED CARAMEL:

  • 2 cups granulated sugar (400 g)
  • 1 cup water (240 g)
  • 2 teaspoons light corn syrup (14 g)
  • 1 1/2 cups heavy whipping cream (360 g)
  • 2 teaspoons pure vanilla extract (8.4 g)
  • 2 teaspoons salt (12 g)

FOR THE WHIPPED CREAM:

  • 1 cup heavy whipping cream (240 g)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract (4.2 g)
  • 1 tablespoon E-Z Gel

FOR THE CHOCOLATE CARAMEL BUTTERCREAM:

  • 1/4 cup heavy whipping cream (60 g)
  • 8 ounces dark chocolate
  • 2 cups unsalted butter, slightly cold (452 g)
  • 5 cups powdered sugar, measured then sifted (625 g)
  • 1/2 cup salted caramel Makes enough to fill and cover cake

FOR THE GARNISH AND FILLING:

  • 2 cups crushed Heath Bars

Instructions
 

Prepare the brown butter and espresso bloom

  • Melt the 3/4 cup butter in a small saucepan over medium heat until it foams, turns amber, and smells like toasted hazelnuts. Pour into a heat-safe bowl to cool slightly.
  • In a small bowl, stir the dark cocoa powder with approximately 1/4 cup hot espresso or strong coffee until a smooth, glossy paste forms.

Bake the chocolate sponge

  • Preheat your oven to 325°F. Spray three 8-inch round pans with non-stick spray, line the bottoms with parchment paper, and spray once more.
  • Whisk together the cake flour and salt, then incorporate the bloomed cocoa mixture until evenly combined.
  • Cream the browned butter and granulated sugar for 2 to 3 minutes on medium speed until fluffy. Add eggs one at a time, beating and scraping the bowl between additions.
  • On low speed, alternate adding the flour mixture and buttermilk in three parts, beginning and ending with the flour. Mix until just combined.
  • Stir the vinegar and baking soda together until they fizz, then mix into the batter. Gently fold in the sour cream until no white streaks remain.
  • Divide the batter evenly between the prepared pans and bake for 33 to 38 minutes, or until a toothpick comes out with moist crumbs. Cool in pans for 15 minutes before inverting onto wire racks.

Master the salted caramel

  • Combine sugar, water, and corn syrup in a saucepan over medium heat. Bring to a boil without stirring until the mixture turns a deep amber color.
  • Remove from heat and very slowly whisk in the heavy whipping cream. Stir in the vanilla and salt, then cool to room temperature to thicken.

Stable whipped cream, buttercream, and assembly soak

  • Whip chilled heavy cream with powdered sugar, vanilla, and E-Z Gel until stiff peaks form. Refrigerate until needed.
  • Make a ganache by heating cream and chocolate until smooth. Beat unsalted butter until fluffy, then incorporate the cooled ganache, powdered sugar, and salted caramel until silky.
  • Poke deep holes all over the cooled cake layers. Spread 1/3 cup of salted caramel over each layer, ensuring it sinks into the holes.
  • Assemble the cake by piping a buttercream rim on each layer, filling with whipped cream, Heath bits, and extra caramel. Crumb coat the cake, freeze for 15 minutes, then finish with the remaining buttercream and garnishes.

Notes

Storage Tip: Keep the cake refrigerated. The flavor deepens over 4 to 5 days, and the texture stays at its best when served chilled.
Baking Secret: Poke the cake while it is still slightly warm. This allows the salted caramel to penetrate the center of the sponge rather than sitting on top.
Ingredient Note: If you cannot find E-Z Gel, you can use unflavored gelatin or a tablespoon of instant vanilla pudding mix to stabilize the whipped cream.
Nutrition Disclaimer: Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 585kcalCarbohydrates: 78gProtein: 6gFat: 32gSaturated Fat: 19gCholesterol: 115mgSodium: 460mgPotassium: 245mgFiber: 3gSugar: 58gVitamin A: 15IUCalcium: 8mgIron: 12mg
Keyword Better than sex cake, Heath bar cake, poke cake, Salted caramel cake
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