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Better than anything cake with espresso-infused chocolate, topped with caramel and smoked sea salt.

Decadent Better Than Anything Cake With Salted Caramel

Linda Ekin
An elevated take on the classic American poke cake, featuring a rich chocolate base deepened with espresso, homemade salted caramel, and a crunch of toffee finished with smoked sea salt.
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Prep Time 50 minutes
Cook Time 42 minutes
Resting and Cooling Time 2 hours 30 minutes
Total Time 4 hours 2 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Wooden spoon
  • Saucepan
  • Stainless steel bowl

Ingredients
  

FOR THE CHOCOLATE CAKE:

  • 3/4 cup unsalted butter at room temperature (169.5 g)
  • 1 3/4 cups granulated sugar (350 g)
  • 5 large eggs at room temperature
  • 3 1/4 cups cake flour (373.75 g)
  • 3/4 cup dark cocoa powder (75 g)
  • 1 1/2 teaspoons salt (8 g)
  • 2 cups buttermilk at room temperature (480 g)
  • 1 1/2 tablespoons white distilled vinegar (21 g)
  • 2 1/2 teaspoons baking soda (10 g)
  • 1/2 cup sour cream at room temperature (120 g)

FOR THE SALTED CARAMEL:

  • 2 cups granulated sugar (400 g)
  • 1 cup water (240 g)
  • 2 teaspoons light corn syrup (14 g)
  • 1 1/2 cups heavy whipping cream (360 g)
  • 2 teaspoons pure vanilla extract (8.4 g)
  • 2 teaspoons salt (12 g)

FOR THE WHIPPED CREAM:

  • 1 cup heavy whipping cream (240 g)
  • 1/2 cup powdered sugar (60g)
  • 1 teaspoon vanilla extract (4.2 g)
  • 1 tablespoon E-Z Gel

FOR THE CHOCOLATE CARAMEL BUTTERCREAM:

  • 1/4 cup heavy whipping cream (60 g)
  • 8 ounces dark chocolate
  • 2 cups unsalted butter slightly cold (452 g)
  • 5 cups powdered sugar measured then sifted (625 g)
  • 1/2 cup salted caramel recipe above

FOR THE GARNISH AND FILLING:

  • 2 cups crushed Heath Bars

Instructions
 

Preparing the Enhanced Chocolate Base

  • Preheat your oven to 325 degrees F. Prepare three 8-inch round cake pans by spraying them with non-stick spray, lining with parchment paper, and spraying again for an easy release.
  • In a medium bowl, whisk together the cake flour, dark cocoa powder, and salt. Add 2 teaspoons of espresso powder and whisk until the mixture is uniform in color.
  • Using a mixer, cream the unsalted butter and granulated sugar on medium speed for 2 minutes until pale and fluffy. Scrape the bowl and beat for another minute.
  • Add the eggs one at a time, mixing and scraping the bowl after each addition. Beat the mixture on medium-high for approximately 2 minutes until the batter appears significantly lighter and voluminous.
  • Reduce speed to low and alternate adding the dry flour mixture and buttermilk in five total additions (starting and ending with dry). Mix only until the last streaks of flour disappear.
  • In a small bowl, combine the white distilled vinegar and baking soda. Once it bubbles, add it to the batter and mix on low. Scrape the bowl and mix for a final 20 seconds.
  • Gently fold in the sour cream by hand until smooth. Divide the batter evenly between the three pans (roughly 21 ounces per pan) and bake for 33 to 38 minutes, or until a toothpick comes out with a few moist crumbs.
  • Allow the cakes to cool in the pans for 15 minutes, then invert them onto wire racks to cool completely before assembly.

Crafting the Salted Caramel

  • In a saucepan over medium heat, combine granulated sugar, water, and light corn syrup. Bring to a boil without stirring to prevent crystallization.
  • Cook the syrup until it reaches a golden-brown amber color and smells lightly toasted. Remove from heat immediately.
  • Slowly stir in the heavy whipping cream in small increments. Expect the mixture to hiss and foam. Stirring gradually prevents the sugar from seizing.
  • Mix in the vanilla extract and salt. Let the caramel cool to room temperature until it reaches a pourable, glossy consistency.

Whipped Topping and Chocolate Caramel Buttercream

  • For the whipped cream: Chill a stainless steel bowl in the freezer for 15 minutes. Whip the heavy cream, powdered sugar, and vanilla on high speed while sprinkling in the E-Z Gel until stiff peaks form.
  • For the ganache: Microwave heavy cream and dark chocolate for 45 to 60 seconds. Stir until smooth and let cool to room temperature.
  • For the buttercream: Beat the slightly cold butter for 2 minutes until fluffy. Stream in the cooled chocolate ganache, then add the powdered sugar on low speed. Add 1/2 cup of your prepared salted caramel and beat for 3 to 5 minutes until silky.

The Poke, Soak, and Final Assembly

  • Use a fork or the back of a wooden spoon to poke numerous holes across all three cake layers, ensuring you do not go entirely through to the bottom.
  • Spoon approximately 1/3 cup of salted caramel over each layer, using a spoon to nudge the sauce into the holes.
  • Place the first layer on a cake board. Pipe a rim of buttercream around the edge, fill the center with half of the whipped cream, and sprinkle with crushed Heath bars and a drizzle of caramel.
  • Repeat the process for the second layer. Place the third layer on top side down. Apply a thin crumb coat of buttercream and freeze for 15 minutes to set.
  • Frost the exterior with the remaining buttercream. Garnish with remaining candy pieces and caramel, and finish with a sprinkle of Maldon smoked sea salt.
  • Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the caramel to settle and the flavors to meld.

Notes

Safety Tip: When making the caramel, ensure you add the cream very slowly. The temperature difference causes significant bubbling and steam which can cause burns if handled too quickly.
Storage Tip: Because this cake uses fresh whipped cream and buttercream, it must be kept refrigerated. It will maintain its best texture for 3 to 4 days when covered to prevent absorbing fridge odors.
Pro Tip: For the cleanest holes when poking the cake, wipe your wooden spoon handle frequently to prevent cake crumbs from sticking and tearing the crumb.
Substitution Tip: If you cannot find Heath bars, Skor bars or even crushed Snickers can be used as a delicious alternative for that signature toffee crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 685kcalCarbohydrates: 88gProtein: 7gFat: 36gSaturated Fat: 22gCholesterol: 145mgSodium: 540mgPotassium: 275mgFiber: 2gSugar: 68gVitamin A: 15IUCalcium: 10mgIron: 15mg
Keyword Better than anything cake, Chocolate caramel cake, Heath bar cake, Poke cake
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