This Better Than Batter Than Sex Cake recipe takes after the decadent chocolate cake made famous by Gayuma ni Maria's, a small bakery located in Katipunan, Quezon City. This recipe made it possible to satisfy our deepest and darkest desires with some gooey, extra-rich chocolate cake.
We won’t promise you that it’ll get you laid, but to be straightforward about it, the experience is nothing short of orgasmic.
Ingredients
Chocolate Cake
- 1 cup butter
- ⅓ cup cocoa powder
- 1 tsp salt
- 1 cup water
- 4 eggs
- 2 cups flour
- 1 cup white sugar
- 1 ½ tsp baking soda
- ½ cup sour cream
- 1 tsp vanilla extract
Caramelized White Chocolate Frosting
- ½ cup white chocolate, chopped
- 2 cups butter, softened
- 1 tbsp vanilla
- 6 cups powdered sugar, sifted
- 6 tbsp milk
Better Than Better Than Sex Crunch
- 1 ½ cup peanut butter, or nut butter of choice
- 1 cup chocolate, chopped
- 1 cup hard caramel or toffee candy, chopped
- ½ cup chopped almonds
- pinch of salt, to taste
Caramel Sauce
- 1 ½ cups sugar
- 1 tbsp butter
- ¾ cup heavy cream
- pinch of salt, to taste
Whipped Cream
- 1 cup whipping cream
Nutella Spread
- 1 cup Nutella
- 2 tbsp milk
Decoration
- reserved chocolate/s, chopped
- candy, brand of choice
- almonds from BTS crunch, chopped
Make the Cake
Preheat the oven to 350F and grease two 9-inch cake pans.
In a saucepan, combine butter, cocoa powder, salt, and water. Place over medium heat and cook until well incorporated. Set aside and cool.
In a large bowl, combine the flour, sugar, and baking soda.
Add the butter mixture in two additions. Stir until completely combined each time.
Add the eggs one at a time until well blended. Whisk in the sour cream and vanilla extract until smooth.
Pour evenly between the two greased cake pans and bake for 40-45 mins or until the toothpick comes out clean.
Let the cake cool for 15 mins before turning it out.
Allow the cake to cool completely before cutting each cake in half to make four layers.
Caramelized White Cake Frosting
Preheat the oven to 250F.
Lay the white chocolate in one layer on a baking tray. Place it in the oven and remove after 10 mins.
Stir the chocolate well, spreading it with a spatula.
Repeat every 10 mins for 30 mins or until the chocolate turns golden and caramelized.
Take the caramelized white chocolate and transfer it to a stand mixer bowl and let cool completely.
Once cooled, add butter and cream and mix with a paddle attachment until pale and fluffy.
Add the powdered sugar in two additions and mix. Add in vanilla and half of the milk. Add the rest of the milk by the tablespoon until the frosting reaches desired consistency.
- Continue to beat at high speed until light and fluffy.
Make the Better than Better than Sex Crunch
Combine the chopped chocolate, candy, and almonds. Set aside about ⅛ cup for the top of the cake.
Take the rest and combine it with peanut butter. The mixture should be very thick, almost like dough in texture.
Divide the mixture into three and refrigerate for about 30 mins.
Place each portion in between wax paper and press into 9-inch disks (same shape as the cake). Refrigerate until needed.
Make the Whipped Cream
- Place whipping cream into a mixer. Whip at medium speed until stiff peaks form.
Make the Caramel Sauce
In a dry saucepan, heat the sugar until fully melted. Instead of stirring, swirl the pot when needed to even out the color.
When the sugar is melted and golden in color, take off from heat and add heavy cream. Stir until well combined.
Add the butter and mix until melted. Season with salt.
Allow it to cool completely in a separate bowl/container but do not refrigerate.
Make the Nutella Spread
Combine Nutella and milk. Add more milk if needed to reach a spreadable consistency. This prevents the cake from tearing.
Assembling the Cake
Take the 1st layer of cake and spread ⅓ of the Nutella mixture.
Add 1 disk of BTS crunch. On top of the crunch, add ⅓ of the caramelized white chocolate frosting and spread evenly. Be careful not to go over the sides.
Add the 2nd layer of cake and repeat twice (⅓ Nutella spread, 1 disk BTS crunch, ⅓ frosting).
Add the last layer of cake on top. Refrigerate the cake for about 30 mins to 1 hr and let it set.
Place whipped cream into a piping bag with a large round tip and pipe a ring of cream on the top of the cake. On the top of the cake, flood the center of the whipped cream ring with the caramel sauce.
Decorate the ring with the leftover chopped chocolate, candy, and nuts.
Keep refrigerated until ready to serve.
