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Jen’s Take on Better Than Sex Cake
Jen’s take on Better Than Sex Cake
This is my version on better than sex cake. It’s super moist and very addicting. This recipe uses the best chocolate cake ever recipe as the cakehttps://addapinch.com/the-best-chocolate-cake-recipe-ever/
Equipment
- 1 stand mixer
- 1 hand mixer
- 2 9″ cake pans
- parchment paper to line cake pans
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 3/4 cups unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt I use kosher salt
- 1 tsp espresso powder
- 1 cup buttermilk shaken
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
Filing
- 1/8 cup espresso
- 1/2 cup kahlua
- 2 tbsp Raspberry Torani syrup
- 1/2 Cup cocoa powder
- 4 tbsp simple syrup this is equal parts water sugar heated so sugar is dissolved
Whipped Cream Frosting
- 2 Cups Whipping cream
- 2-6 TBSP powdered sugar
- 2 tsp vanilla extract
- 2 tsp Instant vanilla pudding mix this makes the whipped cream spreadable
Instructions
- Preheat oven to 350° Grease two 9″ cake pans and then line with parchment paper.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. (I sift these ingredients into the stand mixer)2 cups all purpose flour, 2 cups sugar, 3/4 cups unsweetened cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 1 tsp espresso powder
- Whisk through to combine.
- Add buttermilk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to cake batter until well combined.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 tsp vanilla extract, 1 cup boiling water
- Distribute cake better evenly between the two prepared cake pans. Bake for 30 minutes, until a toothpick or a cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes.
- Remove from the pan and cool completely
Filing
- combine all ingredients in a small saucepan and bring to a boil. set aside and let cool1/8 cup espresso, 1/2 cup kahlua, 2 tbsp Raspberry Torani syrup, 1/2 Cup cocoa powder, 4 tbsp simple syrup
- When the cake is completely cool poke holes in the cake. I use a handle of a wooden spoon to do this.
- I evenly go around the cake and poke holes throughout
- Then pour in the filling on the first layer. Put half the mixture in the cake holes. You will need to frost the bottom layer before adding the top layer and poking holes then adding the filling.
Whipped cream frosting
- mix together whipped cream, powdered sugar, and vanilla. Use a hand mixer on medium and mix for about 2 minutes.2 Cups Whipping cream, 2-6 TBSP powdered sugar, 2 tsp vanilla extract
- Then another 2 minutes on medium high
- when you are ready to frost add in the teaspoon of vanilla instant pudding and mix well.2 tsp Instant vanilla pudding mix
- Frost the fist layer of the cake.
- Add the second layer of the cake and poke holes
- add filling
- Then frost the second layer
Notes
I recommend getting a Cordless handmixer I wouldn’t have been able to get the frosting to the correct consistency without it.
*Tip use a cold bowl and beaters I place these items in freezer when I start making the cake. This makes it easier to get the whipped cream firmed up
