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Ingredients
1 chocolate cake (any recipe including from a box will work; I use this recipe), made in a 13x9x2″ pan
2 1/2 cups (600 ml) caramel sauce, plus 1/4 cup (60 ml) for topping.
4.2 ounces (120 g) chocolate covered toffee (I use this recipe; Heath Bars also work, plus 1.2 ounces (35 g) for topping
12 ounces heavy whipping cream
1 teaspoon (5 ml) vanilla
Directions
- Prepare and bake cake according to instructions from the recipe that you are using. Cake is done when there is a very light crumb on an inserted toothpick. Cool on a rack for up to 5 minutes, then poke holes across the whole cake with a fork. The holes should go almost to the bottom of the pan, but should not touch the bottom of the pan.
- While the cake is cooling, warm the caramel sauce, about 1 minute in a microwave or 5 minutes on medium low in a saucepan on the stove. Caramel should be warm and pourable, but should not be hot. Pour the warm sauce carefully over the top of the warm cake, allowing it to be absorbed into the cake.
- While the cake is cooling, smash the toffee into small pieces. Sprinkle over the top of the caramel sauce on the cake.
- Allow the cake to cool completely, about 2 hours. If not serving in 2 hours, cover and refrigerate.
- When ready to serve the cake, whip the heavy cream. When soft peaks start to form, add vanilla. Continue beating until peaks are stiff. Do not overbeat or this will turn into butter.
- Spread the whipped cream over the top of the cake. Sprinkle with remaining toffee and drizzle with remaining caramel sauce.