Better than anything chocolate cake

Developed with love and passion by Epicure CEO Amelia Warren, this chocolate cake is arriving just in time to blow your mind for Valentine’s Day! It’s got all the bases covered—decadent chocolate and gooey caramel, topped with whipped cream and fresh berries for an epic finish.

If you’re single, this cake might just be better than anything that happens on ‘Cupid’s Birthday’—in the kitchen, or otherwise! Cut a big slice, stream Netflix and feel good knowing it’s made with real food ingredients (bonus it’s gluten free too) and easily customizable so you can make it exactly how YOU want it.

For all the lovers out there...it’ll take date night to the next level and should things not go exactly as planned, trust us, it’s better than anything. 😉

Happy Valentine’s Day!

BETTER THAN ANYTHING CHOCOLATE CAKE

Total Time: 45 min

Makes: 12 servings

Cost per serving: $1.13 (CA) $0.87 (US)

Ingredients

2 eggs

½ cup oil

¼ cup water or milk, your choice

1 pkg Chocolate Bliss Brownie Mix

1 pkg Caramel Sauce Mix

1½ cups whipping cream, divided

¼ cup butter

Cocoa Crunch Whole Food Topper, to taste

Preparation

Using Basting Brush, oil Round Cake Pan.
In a large bowl, whisk eggs with oil, then whisk in water. Stir in brownie mix; scrape into prepared pan.
Microwave on high for 5 min; rest in pan for 6 min, and then unmold onto a wire rack. Or, bake in preheated 350° F oven 30 min or until a toothpick inserted in centre of cake comes out clean. Rest in pan for 10–15 min, then unmold onto a wire rack.
Meanwhile, in a Multipurpose Pot set over medium-high heat, whisk sauce mix with 1 cup whipping cream and butter. Bring to a boil, stirring often. Reduce heat to medium; simmer, stirring often, for 4 min. Wash and thoroughly dry cake pan.
Place cooled cake, top-side down, back in pan. Using the end of a chopstick, poke holes all over cake. For best results, don’t poke holes all the way through to the bottom—just about ¾ deep.
Measure out and refrigerate 1 cup caramel sauce – this will be used later. Slowly pour about ½ cup warm caramel over cake; spread to help fill the holes. Refrigerate to cool, at least 10 min.
Pour remaining cream into a mixing bowl. Using an electric mixer, beat until stiff peaks form when beaters are lifted.
To assemble, invert chilled cake onto a plate. Dollop or pipe whipped cream over the top; drizzle with remaining caramel sauce. Generously shake on topper.

Tip: For a warm spiced caramel sauce, stir in ½ tsp Cinnamon while cooking.

Tip: Go bananas! Instead of a brownie, prepare banana cake. Follow directions on pack of Sweet Banana Bread & Muffin Mix and make in Round Cake Pan.

Tip: Chocolate lover? Replace prepared Caramel Sauce with Chocolate Fudge Sauce.

Per serving Calories 330, Fat 25 g (Saturated 10 g, Trans 0 g), Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 25 g (Fibre 2 g, Sugars 20 g), Protein 4 g.