Caramel-Soaked Chocolate Cake
Love chocolate cake? Soak it with sweetened condensed milk and caramel, and top it with whipped cream and candy bars. It becomes better than ... anything.
FOR THE CARAMEL, BOIL:
FOR THE CAKE, WHISK:
FOR THE WHIPPED CREAM, BEAT:
Golden syrup is a thick, velvety, buttery cane syrup. Find it near other syrups in the baking aisle.
For the caramel, boil brown sugar, golden syrup, ¼ cup cream, and salt in a saucepan over medium heat until mixture reaches 240° on a thermometer, 2–5 minutes. Whisk in remaining ½ cup heavy cream and transfer to a glass measuring cup with a pour spout; cool to room temperature.
Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.
For the cake, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt.
Combine hot water, oil, vinegar, vanilla, and espresso powder; whisk into dry mixture. Pour batter into prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke the cake all over with a fork while still hot.
Spread sweetened condensed milk evenly over the cake and allow to soak in. Spread caramel evenly over the cake. Allow cake to cool to room temperature, then cover and chill until cold, at least 2 hours or overnight.
For the whipped cream, beat heavy cream to nearly stiff peaks; add powdered sugar, and beat to combine. Spread whipped cream over chilled cake, then sprinkle toffee bar over the top.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 8g 40%
Cholesterol 43mg 14%
Sodium 225mg 9%
Carbs 45g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.