Better than Sex Cake
User Reviews
4.9
Better than Sex Cake
Description
Better than Sex Cake begins with a classic chocolate cake baked in a 9x13-inch pan, which forms the foundation of this multi-layered dessert. Once baked and cooled, the cake is pierced with holes, allowing the caramel sauce and sweetened condensed milk to soak deeply into the crumb, ensuring moistness throughout. This soaking step differentiates it from a simple chocolate cake by introducing an indulgent, sweet, and creamy core.
The topping consists of fresh whipped cream sweetened with powdered sugar, creating a light, fluffy layer on top of the rich cake. Finally, chopped Heath candy bars are sprinkled over the cream, adding a crunchy texture and a butterscotch flavor that complements the chocolate and caramel. Refrigerating the cake before serving helps the flavors meld and the cake to firm up, making it easier to slice and enhancing the overall eating experience.
This dessert is well suited for special occasions where a decadent, layered chocolate treat is desired. It pairs well with coffee or a glass of milk and can be prepared a day ahead to allow the flavors to fully develop. Using a caramel sauce as a topping brings a deeper sweetness and a hint of buttery richness that elevates the chocolate base.
Ingredients
- 1 chocolate cake , baked in a 9x13'' pan
- 1 caramel sauce or one 16oz jar caramel topping, recipe
- 14 ounce can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3-4 Heath candy bar chopped
Instructions
- Bake cake in a 9x13'' according to recipe directions. Allow cake to cool, then poke holes in it with a fork or wooden skewer.
- Pour caramel sauce all over the cake, followed by sweetened condensed milk (I usually use about 1/2 of the can but the traditional recipe uses an entire can).
- Add whipping cream to a mixing bowl and beat until soft peaks. Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. Sprinkle with heath candy pieces.
- Refrigerate for at least 1 hour, or up to one day, before serving.
Notes
- Use half a bag of chopped Heath candy bars to save the rest for another use by freezing them.
- Make the chocolate cake up to one week ahead and store it well wrapped in the freezer; thaw completely before assembling.
- Prepare the caramel sauce several days in advance to save time; it can be added warm or cold onto the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 269mg | 11% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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