Here I have a naught cake for you. Better than Sex Cake – with a name like this how can you go wrong? Chocolate cake, soaked with sweetened condensed milk, caramel topping, whipping cream( Cool Whip) and pecans. The name of the cake is naughty but the cake is awesome !!!!
If you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in the box.
Ingredients for the chocolate cake
- 50g good quality cocoa powder (sifted)
- 100g dark brown muscovado sugar
- 250ml boiling water
- 125g soft unsalted butter (plus some for greasing)
- 150g castor sugar
- 225g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 small can sweetened condensed milk ( 1 can is 14oz, so use about 7oz)
- 1 bottle of caramel ice cream topping
- 1 packet fudge chunks
- 1/2 cup chopped pecans or walnuts, whichever you prefer
For the whipping cream:
- 350ml whipping cream
- 2tsp gelatin
- 30ml cold water
- 180g icing sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Preheat the oven to 180°C
Line the bottoms of a 9" x 13" pan with baking parchment and butter the sides.
Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and together, beating well until pale and fluffy,
Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then add in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
Pour the cake mixture into a prepared baking pan and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Notes: if you are too lazy to make the cake from scratch, you can buy the ready mix chocolate cake in box.
Method for the topping:
Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel.
Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.
Assemble the cake:
Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
Refrigerate for about an hour or so then serve.