Sunday, January 24, 2016

Dirty Thirty...and Better than Sex Cake

Today is my 30th birthday, finally!

Many of you may be thinking to yourselves; "Finally?  Why finally?  Don't most women dread turning 30?"  And while that may be true for most people, I have actually never cared about getting older, and birthdays aren't a big deal for me.

However, I have always looked at the age of 30 as "finally being an adult", which is a little silly, since technically you become an adult at 18 (which, holy crazy young...).  And it isn't that I haven't acted like an adult for the last...many years, but I feel like at 30, even other adults tend to take you more seriously, while when you are in your 20's they still think of you as being young and naive.

So here I am, officially 30, and no longer young and naive!  Or at least I like to pretend.

One thing I don't have to pretend about, is how amazingly delicious today's recipe is.  The first time I had Better than Sex Cake was actually for my 21st birthday.  My friend Heidi threw me my first-ever big group birthday party, and since she knew I didn't like frosting (and because she's an angel), she made this cake.

This version is completely homemade, but you can substitute store bought caramel, whipped cream, and chocolate fudge sauce if you don't want to make those from scratch, however, homemade really makes a world of difference, and it doesn't take super long to make either!















Better than Sex Cake

Ingredients:

Cake:

2 c. sugar
1 3/4 c.
 flour
3/4 c. cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water


Whipped Cream:


1 c. whipping cream

2 Tbs powdered sugar
1/2 tsp vanilla

Fudge Sauce:


4 oz. unsweetened chocolate

3 Tbs unsalted butter
2/3 c. water
1/3 c. sugar
6 Tbs light corn syrup
dash of salt
1 Tbs vanilla

Topping:


Toffee Bits

Caramel

Directions:


Preheat oven to 350, and spray two 9-inch round cake pans with non-stick spray and place a parchment paper circle in the bottom of each pan and set aside.


In a large mixing bowl, sift together the flour, baking powder, baking soda, cocoa, sugar, and salt.  Add the eggs, vanilla, milk and oil, and mix thoroughly.  Add the boiling water, and stir well.  Pour batter into the prepared pans


Bake 30-35 minutes or until a toothpick comes out cleanly from the center.  Allow the cakes to cool 10-15 minutes in the pans, then remove to a cooling rack to cool completely.


While the cakes cool, prepare your caramel, fudge sauce, and whipped cream (or make the caramel and fudge sauce ahead of time).


Fudge Sauce Directions:


Melt the chocolate and butter in a double boiler over low-medium heat, stirring frequently until combined.  Meanwhile, heat the water until boiling in a small saucepan.  When the butter and chocolate are melted, stir the mixture into the boiling water.  Add the sugar, corn syrup and salt and mix until smooth.  Increase the heat and stir until the mixture starts to boil.  Allow sauce to boil for about 8 minutes.

Remove from heat and allow to cool for about 15 minutes.

Whipped Cream Directions:

Place the ingredients in a chilled bowl, ad mix with a had mixer until stiff peaks form.

Assembly:

Use a drinking straw (or wooden spoon handle) to poke holes about an inch apart all over the tops of the cakes.  Place one of the cakes onto a plate.  Pour 1/2 c. of caramel on top of the cake, allowing it to seep into the holes.  Drizzle with 1/4 c. of the hot fudge sauce, and top with half of the whipped cream.

Place the second cake on top of the whipped cream later, and repeat the process with the additional 1/2 c. caramel, 1/4 c. hot fudge, and whipped cream.  Drizzle top with additional caramel and hot fudge.  Sprinkle with toffee bits.

Refrigerate cake for 15-20 minutes before serving.

Enjoy!

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