Better Than Sex Cake: The Ultimate Chocolate Caramel Poke Cake Recipe

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x13 baking dish.
2. In a large bowl, prepare the boxed cake mix according to package directions, combining eggs, oil, and liquid. Whisk in the instant espresso powder for a deeper chocolate flavour.
3. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out mostly clean. Remove and let cool on a wire rack for 15–20 minutes. Do not let it cool completely.
4. While the cake is still warm, use the round handle of a wooden spoon or a large metal skewer to poke holes across the entire surface, spacing them roughly 1 inch (2.5 cm) apart. Ensure the holes reach the bottom of the pan.
5. In a small saucepan, gently warm the sweetened condensed milk and the caramel sauce over medium-low heat, stirring constantly until combined and slightly loosened (about 2 minutes). Do not let the mixture boil.
6. Slowly and evenly pour the warm caramel/milk mixture over the entire surface of the poked cake, ensuring the liquid fills all the holes. Cover loosely and refrigerate for a minimum of 3 hours, or ideally overnight, for full absorption.
7. In a chilled bowl, use an electric mixer to beat the cold heavy cream until soft peaks begin to form. Gradually add the icing sugar and vanilla extract. Continue mixing until stiff, cloud-like peaks form. Do not over-whip.
8. Remove the thoroughly chilled cake from the refrigerator. Use a rubber spatula to gently spread the freshly whipped cream evenly over the caramel-soaked cake layer.
9. Garnish the cake by generously sprinkling the English toffee bits and shaved chocolate over the whipped cream layer. Slice and serve immediately, or return to the fridge until ready to present.