Once the cake is out of the oven and cooled slightly, I like to poke holes all over the top with a fork—this is where the magic really happens! In another bowl, combine the instant chocolate pudding mix with the cold milk and whisk it together until it thickens up a bit. Pour this luscious pudding over the cake, making sure it seeps into all those delightful holes. The combination of the warm cake and the cool pudding is truly a thing of beauty! Then, drizzle the caramel sauce on top—feel free to get generous with it; after all, it adds that extra oomph we all crave in life.
Now comes the fun part: slathering on a generous layer of whipped topping. I often just use a spatula for this, but if I’m feeling fancy, I whip out my piping bag to create some fun designs. Finally, sprinkle those crushed candy bars on top, and I promise you won’t want to miss this part; the crunch adds a lovely texture that perfectly complements the softness of the cake. Pop it in the fridge for at least an hour to allow the flavors to meld. Your taste buds will thank you!
Pro Tips for Best Results
Want to take your cake to the next level? Here’s what I’ve learned from my many adventures in the kitchen. First, always use room-temperature ingredients. It makes a significant difference in the texture of your cake and allows it to rise beautifully. When I forget this step, I notice a dense cake that doesn’t have the same alluring quality. Second, I highly recommend using high-quality cocoa powder and chocolate pudding for that intense chocolate flavor. The better your base ingredients, the more delicious your cake will be! Lastly, don’t skip the chilling time. I’ve made this cake both ways, and I can assure you that letting it sit allows the pudding and caramel to integrate into the cake, making every bite a little piece of heaven.
Common Mistakes to Avoid
Over the years, I’ve encountered a few hiccups while making Better Than Sex Cake, and I’d love to share those lessons with you! First, one mistake I often made was not letting the cake cool completely before pouring on the pudding. This would cause the pudding to melt into the cake instead of staying nicely layered, which is key to the cake’s overall presentation and taste. (See the next page below to continue…)