From Scratch Heath Bar Cake (Better Than Sex Cake)
Moist, rich, and totally over-the-top, this Better Than Sex Cake is what happens when chocolate cake is soaked in sweetened condensed milk. Then it's lathered in a creamy mascarpone topping and sprinkled with crunchy Heath Bar bits. This cake is easy to slice and perfect for potlucks and parties.
Servings 20
Calories 481kcal
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces dark chocolate broken into pieces
- ½ cup boiling water
- 1 cup butter softened
- 2 cups sugar
- 4 eggs room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk
Topping:
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ⅔ cup mascarpone
- ½ cup heath bar toffee bits
Instructions
- Preheat oven to 350º and butter a 9 x 13 baking pan.
- Whisk the flour, soda and salt in a bowl and set aside.
- Place the chopped chocolate in a glass bowl and pour boiling water over it. Stir until the chocolate has completely dissolved.
- In the bowl of a stand mixer, beat the butter and sugar on medium high until light and fluffy, about 3 minutes. Separate the eggs and reserve the whites for later. Add the yolks, one at a time beating after each addition. Add vanilla and mix. Add the flour alternating with buttermilk, ending with flour. Beat in the chocolate mixture.
- In a separate bowl beat the egg whites on high until stiff peaks form, about 3 minutes. Fold the egg whites into the batter and spread into the baking pan. Bake until a toothpick comes out clean, 38-40 minutes.
- Use the end of a wooden spoon to poke holes into the warm cake and pour the sweetened condensed milk over the top and into the holes. Let cool on a wire rack completely and then refrigerate for at least an hour or overnight.
Topping:
- Beat cream with powdered sugar and vanilla until it starts to thicken then add the mascarpone and beat until stiff peaks form. Spread on the cooled cake and sprinkle with toffee bits
Video
Notes
- To store, cover the cake with plastic wrap or cut individual pieces and store them in airtight containers in the fridge for 3-4 days. The cake will last in the freezer for up to 3 months.
- You can also use a large straw to poke the holes in the cake.
