Instructions

Make the chocolate cake:

1. Before baking the cake, place a metal mixing bowl in the freezer to chill.
2. Mix and bake devil’s food cake according to box instructions.
3. Bake in two 9-inch round pans.
4. While the cake is baking and cooling, prepare the whipped cream, chocolate ganache, and salted caramel frosting.

Make the whipped cream:

1. Take the chilled mixing bowl out of the freezer.
2. Add 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla extract to the bowl.
3. Using the whisk attachment on a stand mixer, mix on medium speed until stiff peaks form, about 5 minutes.
4. Place whipped cream in the fridge until ready to use.

Make the salted caramel sauce:

1. Add the stick of butter to a small saucepan and place over medium heat. 
2. When the butter is melted, add the cup of dark brown sugar and 2 tablespoons of heavy cream. Whisk until sugar is completely dissolved, then add the salt.
3. Continue stirring occasionally until the mixture starts to bubble. Allow mixture to bubble for 2-3 minutes. Do not stir while mixture is bubbling. Swirl gently, being careful not to let the mixture swing up the sides.*
4. When the mixture has bubbled for at least 3 minutes and has thickened slightly, remove from heat and poor into a heat proof bowl or jar. Set aside and allow to cool completely.

Make the chocolate ganache:

1. Add chocolate chips and 1/2 cup of heavy cream to a small saucepan and place over medium heat.
2. Heat mixture until chocolate is completely melted and mixture is homogenous. Stir constantly to prevent burning. Remove from heat immediately.

Assemble cake:

1. Place the first cake layer on a plate or cake stand. Use the blunt end of a fork or spoon to poke holes in the surface of the cake, pressing approximately 3/4 of the way through the cake.
2. Pour sweetened condensed milk over the surface of the cake, using a spoon to spread evenly and press into the holes. I only used half the can. It’s rich – a little goes a long way.
3. Repeat with chocolate ganache.
4. Scoop whipped cream on top of ganache layer and spread evenly, leaving a 1/2 perimeter around the edge of the cake so the whipped cream doesn’t squish out when you add the top cake layer.
5. Sprinkle with Heath bits.
6. Add second cake layer on top of whipped cream. 

Finish the caramel frosting:

1. Pour the cooled caramel sauce into the mixing bowl of a stand mixer fitted with paddle attachment.
2. Add 2 cups of powdered sugar and start mixing on slow speed, working up to medium as frosting comes together.
3. Slowly pour in 2 or 3 tablespoons of heavy whipping cream and continue mixing.
4. If frosting is too thin, add more powdered sugar until frosting reaches desired consistency. If frosting is too thick, add another tablespoon of heavy cream.
5. Whip on high speed until frosting is thick and fluffy.
6. Frost cake, then sprinkle with more Heath pieces.