The 'Better Than Sex' Cake

Preheat the oven to 180°c (160°c fan) and lightly grease 4x20cm round cake pans and line the base with parchment paper (You can use 2 deep 20cm pans, just adjust the baking time accordingly)

Place the butter in a large bowl and pour over the freshly brewed coffee. Stir until the butter is fully melted - if needed set the bowl over a pan of simmering water and heat, stirring occasionally, until the butter is fully melted.

While the mixture is hot add the cocoa powder and chocolate and mix together until the chocolate is melted.

Add the light brown sugar and vanilla.

Add the cold eggs and egg yolks and whisk into the batter until fully combined.

Finally mix together the flour, baking powder and salt and sieve over the chocolate mixture, mixing together until just combined. 

Divide the batter between the prepared pans and bake in the preheated oven for about 30 minutes or until the cake is starting to come away from the sides of the pan and springs back to a light touch.

Allow the cakes to cool in the cake tins for 10 minutes before removing to wire racks to cool completely. 

For the Crème - whip the heavy cream, sugar and vanilla extract on medium high using an electric whisk until medium peaks form. (If you accidentally over whip the cream, pour in some more fresh cream and fold it in gently)

Poke the cake layers and pour over the condensed milk, allow time for it to soak in.

Stack the layers, filling as you go with salted caramel and the crème.

To finish decorate the top with more crème and caramel, then add the broken chocolate toffee pieces.