Ingredients:

  • 1 (15.25 oz / 432 g) box Devil's Food Cake mix (plus ingredients listed on the box: eggs, oil, water)
  • 1 tbsp (15 ml) Instant Espresso Powder or Instant Coffee Granules
  • 1 cup (240 ml) Hot Water
  • 1 (14 oz / 397 g) can Sweetened Condensed Milk
  • ½ cup (120 ml) good quality Hot Fudge Sauce (pre-made jar sauce is fine)
  • 1 tsp (5 ml) Vanilla Extract (for sauce)
  • 1 (8 oz / 225 g) block Cream Cheese, softened to room temperature
  • 1 cup (240 ml) Powdered Sugar (Icing Sugar)
  • 1 tsp (5 ml) Vanilla Extract (for frosting)
  • 2 cups (480 ml) Heavy Cream (Double Cream), very cold
  • 10 standard Butterfinger Candy Bars (about 12 oz / 340 g total), divided

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F / 175°C. Lightly grease and flour a 9x13 inch pan.
  2. Mix the Batter: In a large bowl, whisk the espresso powder into the hot water until dissolved. Combine the cake mix, eggs, oil, and the hot coffee mixture. Mix on medium speed for 2 minutes until smooth.
  3. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  4. Cool Slightly: Remove the cake from the oven and place it on a wire rack. Let it cool for 15 minutes (it needs to be warm but not scorching hot).
  5. Crush the Candy (Middle Layer): While the cake cools, crush 6 of the Butterfinger bars into coarse pieces.
  6. Prepare the Poke Sauce: In a medium bowl, whisk together the sweetened condensed milk, hot fudge sauce, and vanilla extract until fully combined and smooth.
  7. Poke the Cake: Using the handle of a wooden spoon or a large fork, evenly poke holes across the entire warm cake surface. Aim for about 20-30 holes, ensuring they reach about three-quarters of the way down.
  8. Pour and Distribute: Slowly and evenly pour the fudge poke sauce mixture over the entire cake, allowing the liquid to seep into the holes.
  9. Add Crunch: Sprinkle the 6 crushed Butterfinger bars over the soaked cake. Gently press them down slightly so they stick to the fudge sauce.
  10. Chill: Cover the cake loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. The cake must be fully chilled and the sauce must be set before frosting.
  11. Prepare the Stabilized Frosting: Using an electric mixer, beat the softened cream cheese until smooth and fluffy (about 1 minute). Gradually add the powdered sugar and vanilla, beating until combined.
  12. Whip the Cream: Slowly drizzle in the very cold heavy cream while beating the mixture on high speed. Continue beating until stiff peaks form.
  13. Frost the Cake: Spread the whipped frosting evenly over the chilled, set cake.
  14. Garnish: Crush the remaining 4 Butterfinger bars into finer pieces and sprinkle them generously over the top of the frosting.
  15. Serve: Cut into squares and serve immediately, or return to the fridge until ready to enjoy.