Saturday Down South: University of Alabama-Inspired Houndstooth Pudding Trifle with Homemade Red Velvet Pudding, Cream Cheese Whipped Cream, Crushed Double Stuffed Oreos, + Red Velvet Cake Sprinkles

The Haute + Heirloom blogger has returned, yay!! I know I have been gone for-like-ever and I apologize for that, but I have been extremely busy and my personal life is in shambles. I hate that I haven't posted some of my new recipes, but I'm back, and the recipes are even BETTER. It's a 100% guarantee, mmk? As many of my followers know, we are huge football fans. Obviously, Alabama comes in first in the ranking, and just behind them comes University of Georgia + the Atlanta Falcons. So if you're a Georgia gal like me, this dessert is perfect for all three teams and all of your buddies will love you for making a pan of this trifle during the long day of tailgatin'. Trust me on that one. My usual go-to dessert had always been my Gourmet Banana Pudding, but I wanted something festive to celebrate with... and this is certainly festive. If you didn't know already, Alabama's team colors are crimson + white, but the school has incorporated the pattern of houndstooth into the scheme as well. The tradition of houndstooth comes from the greatest college football coach of all time, Bear Bryant. He wore a houndstooth hat to every single game, and well, it caught on like wildfire. Now it's almost impossible to not see someone with houndstooth on during the game day. So, when I first started concocting this dish in my head, it became clear to me that I wanted the same idea that I use for banana pudding. Instead of creamy vanilla bean pudding, there is a luscious + homemade red velvet pudding. You have to know by now that my obsession with "red velvet desserts"is quite unhealthy and I tend to go overboard, but hey who's counting anyway. Next, I used crushed up Double Stuffed Oreos rather than the homemade shortbread because I needed the contrast of the black + white cookies to represent the houndstooth concept. And hell, who doesn't like Oreos... I sure do!! What's even better about them is that if you let the pudding trifle sit in the refrigerator for 1-4 hours (or overnight if you need to) like we did, the cookies begin to soften to the texture of the Oreos in cookies + cream ice cream. They literally, like, melt in your mouth. Lastly, you have to make the "frosting" type whipped cream layer. It has the tang of a cream cheese frosting (which is what all red velvet cakes must have), the sweetness from the sweetened condensed milk, the delightful cloud-like fluff from the Cool Whip, oh and don't forget that vanilla bean that is added in because that is so much better than vanilla extract. One fun ingredient I found for this dessert are some of Betty Crocker's yummy Red Velvet Cake Sprinkles. And let's be honest, sprinkles make every dessert so much better, it's a scientific fact. To be frank, these are double the fun because they are sprinkles that taste like cake.... woah, woah, WOAH. Mind Blown. These Red Velvet Cake Sprinkles also give the dish a little crunch with each bite. Textures galore here, folks!! I hope y'all enjoy this pudding trifle as much as we did because it's already on our tailgate menu for the Alabama-LSU game in Tuscaloosa in November. So go on, start cookin' it :)

the beginning of making the homemade red velvet pudding

assembling like a beast

check out those layers, guys

The Close Up: Amazing Betty Crocker Red Velvet Cake Sprinkles

And the best shot of them all... a perfect spoonful of every glorious layer :)

For the Classic Pudding Mix:

½C Cornstarch

¼C Buttermilk or Milk Powder (I used buttermilk since it’s a key component in red velvet cake)

1C Cake Flour (AP Flour can be substituted if you don’t have it)

1 ½C Sugar

1t Kosher Salt  

For the Homemade Red Velvet Pudding:

3C Whole Milk, Divided

¾C Classic Pudding Mix (above; you will have leftover mix, but now you can make more of it)

5T Cocoa Powder, Sifted

Generous Pinch of Salt

¼C Sugar

2 Eggs

1T White Vinegar

2T Salted Butter

2t Vanilla Extract

1T Cream Cheese Emulsion

Red Food Coloring (use as much as you want until you reach your desired red color)

For the Cream Cheese Whipped Cream:

8oz Cream Cheese, Softened

1 Can of Sweetened, Condensed Milk

1T Cream Cheese Emulsion

¼C Heavy Whipping Cream

16oz Cool Whip, Defrosted

1 Vanilla Bean, Split + Scraped for Seeds (if you don’t have vanilla bean, sub in 2t vanilla extract)

Generous Pinch of Salt  (or to taste)

For the Houndstooth Trifle:

Prepared Homemade Red Velvet Pudding, Completely Chilled

Prepared Cream Cheese Whipped Cream, Completely Chilled

1 Box of Double Stuffed Oreos, Crushed into Bite Size Pieces

1 Container of Betty Crocker Red Velvet Cake Sprinkles (chocolate sprinkles can be subbed in)

Directions:

1. For the Classic Pudding Mix: Combine the cornstarch, flour, buttermilk powder, sugar, and salt. Whisk the mixture until it is a cohesive mixture is formed. Set this pudding mix aside. If you have any remaining pudding mix left, store it in an airtight container.

2. For the Homemade Red Velvet Pudding: Pour 2 ½C of whole milk into a medium sized saucepan or pot. Turn on the stove to low heat and allow the milk to get hot (with some slight steaming), but make sure the milk does not start boiling! While the milk is heating, get another mixing bowl and whisk together the pudding mix, sifted cocoa powder, sugar, 2 eggs, a generous pinch of salt, white distilled vinegar, and the remaining ½C of whole milk. While whisking, make sure it is a smooth, creamy, chocolate liquid. Once the milk is hot, add in the chocolate liquid to the hot milk and whisk vigorously (so that the eggs won’t cook and curdle). Then add in the salted butter, vanilla extract, cream cheese emulsion, and red dye. Increase the heat to medium or medium-low while whisking continuously because the pudding could easily burn. Cook and whisk until the pudding mixture starts to thicken, this usually takes about 8-12 minutes, depending on the thickness that you prefer. During the cooking period, make sure to taste test it to see if it needs more salt or vanilla (do it to taste) When it has reached your desired consistency, turn off the heat and remove the pan from the burner. It will continue to thicken a little more as it cools and sits. Press a piece of plastic wrap onto the top of the pudding; this will help the pudding to remain smooth and also prevents it from developing a “skin” on top.  Cool the pudding until it is completely chilled and store in the refrigerator until you need to use it.

3. For the Cream Cheese Whipped Cream: Place the softened cream cheese, vanilla bean seeds, heavy whipping cream, cream cheese emulsion, and a pinch of salt into the bowl of a standing mixer with the whisk attachment. Beat the cream cheese at medium speed until it smooth and slightly whipped, about 1-2 minutes. With the mixer still on, pour in the can of sweetened, condensed milk and mix until it is a cohesive, creamy mixture (also make sure to scrape down the sides and the bottom of the bowl to get any remaining cream cheese that is stuck). This should take another 1-2 minutes. Lastly, gently fold in the defrosted (yet still cold) Cool Whip, so that it is completely incorporated, but still has a light and airy texture. Cool the refrigerator until you are ready to use it.

4. Assembling the Houndstooth Pudding Trifle: Get your favorite serving piece (preferably a glass trifle dish, so that you can see every layer) and begin the layering process. Start off with a base of crushed double stuffed Oreo cookies. Next, dollop some of the homemade red velvet pudding all over the cookies and then gently smooth it out, so that the Oreos are completely covered. Following the same method as the pudding, dollop the cream cheese whipped cream on top of the red velvet pudding and smooth the top as well. Spread some of the red velvet sprinkles evenly over the cream cheese whipped cream. Repeat the layering process of crushed cookies, red velvet pudding, cream cheese whipped cream, and red velvet sprinkles until you have run out of all of the different components. 

5. You can enjoy the pudding now, but I personally prefer to let it sit in the refrigerator, so that the pudding and whipped cream have firmed up, while the cookies are soft (think of the softened textures of Oreos in cookies + cream ice cream). You can chill it from 1-4 hours… or even overnight if you want or need to! Besides that, it’s time to chow down on your festive football dessert. And hey, it’s also great for UGA + Falcons fans as well!!

Espresso Infused Dark Chocolate Cupcakes with Whipped Sea Salt Buttercream, Honey Caramel Sauce, Smoked Fleur de Sel, + Crispy Cake Crumbs

Y'ALL. I am a self-proclaimed cupcake hater. Feel free to glitter bomb if you please, but it's just not my thang. Buttttttttt, these cupcakes have changed my tune. They are by far the best cupcakes I have ever made. The base is a luxurious espresso infused dark chocolate cupcake that has a deep complex flavor, yet manages to stay utterly moist during the baking process. My secret for that texture... a little bit of mayo. I know some of you will squirm, maybe throw your hands up in the air, or scoff at the idea of putting in a condiment that normally belongs on a hamburger into cake batter. But hear me out, okay? My great grandmother, Mama Jones, always added some creamy mayo into her recipes for cake. This is especially important in red velvet cake + any kind of chocolate cake. Listen though, it isn't too weird if you really think about it... mayo is simply eggs + oil whipped together. And well, we already put that in a lot of our cakes from the get=go, so why not give it the little push it needs to make an extra moist cake. Now that you've gotten over the initial shock factor of the mayo, the res of the batter has dark cocoa powder, freshly brewed espresso, buttermilk, and other classic baking ingredients. The star of this show, however, is by far the whipped sea salt buttercream. Why, oh why, I had I never thought of the concept. I never really like buttercream... it was always far too sweet, to the point where I almost just drop dead on the spot. But with the sea salt whipped in, it makes it not too sweet, not too salty... just rightttttt. While living in Savannah, a little gourmet chocolate shop was down the street from our apartment. We went nearly every week, if not twice, just so I could get my favorite truffle that had dark chocolate and a gooey local honey center. It was the most mind-blowing combination that I have ever come across. So a light bulb went off in my head and I just had an itch to top the cupcakes with a homemade honey caramel sauce. It was the perfect. And all those cupcakes needed was a sprinkle of smoked fleur de sel and a crispy dark chocolate cake crumbs. Voila! The best cupcakes y'all will ever eat, and I mean it!! Enjoy :)

For the Espresso Infused Dark Chocolate Cupcakes:

1 ¾C AP Flour

2C Sugar

1C Dark Cocoa Powder (high quality)

2t Baking Soda

1t Baking Powder

1t Kosher Salt

1C Buttermilk, Well-Shaken

½C Mayo

½C Vegetable Oil

2 Extra Large Eggs, Beaten

1t Vanilla Extract

1C Freshly Brewed Espresso

For the Whipped Sea Salt Buttercream:

2 Sticks of Salted Butter, Room Temperature (very soft)

½t Kosher Salt (add a little at a time until you have reached your desired saltiness)

2t Vanilla Extract

4C Confectioners’ Sugar, Sifted

¼C Chilled Heavy Cream

For the Honey Caramel Sauce:

½C Honey

1 Stick of Unsalted Butter

¾C Light Brown Sugar, Packed

1 Can of Sweetened, Condensed Milk

¼t Kosher Salt   

Smoked Fleur de Sel, For Garnishing

Directions:

1. Preheat your oven to 350 degrees and line a cupcake pan with liners. Set this aside while you make the batter.

2. For the Espresso Infused Dark Chocolate Cake: Sift together the AP flour, sugar, dark cocoa powder, baking soda, baking powder, and salt into the bowl of a standing mixer (fitted with the paddle attachment). In another bowl, whisk together the buttermilk, mayo, vegetable oil, eggs, and vanilla extract until completely combined. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With the mixer still on low, pour in the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula. Pour the finished batter into the cupcake liners and bake for 10-15 minutes until a cake tester comes out clean. Let the cupcakes cool completely before topping them with frosting.

3. For the Whipped Sea Salt Buttercream: In the bowl of a standing mixer, fitted with the whisk attachment, add the softened, salted butter and beat until creamy. Throw in the salt and vanilla, and beat again. Start by adding one cup of confectioners’ sugar at a time, whipping it until it is smooth and incorporate before the next addition. Repeat until all of the confectioners’ sugar has been used. Finally, whip in the heavy cream to loosen the texture (you can use a little more if you need to).

4. For the Honey Caramel Sauce: In a medium saucepan, melt the honey, butter, and brown sugar on medium heat. Once melted, let the mixture come to a rolling boil for 2 minutes while stirring continuously. Add in the sweetened, condensed milk and stir to combine. Allow it to cook for another minutes or two so that it will thicken slightly. Remove from the heat and stir in the salt. Let this mixture cool slightly before topping the Buttercream with it.

5. Finishing the Cupcakes: Using a large ice cream scoop, gather the whipped sea salt Buttercream and plop it on top of the cooled chocolate cupcakes. Using a knife or a spoon, smooth out the sides and create a hollowed out center. Pour a little bit of the honey caramel sauce into the center and garnish with a sprinkle of smoked fleur de sel. If you want to decorate them, you can sprinkle on some chocolate sprinkles or toasted cake crumbs.

Spicy Mexican Chocolate Silk Pie with Vanilla Bean Pâte Brisée , Salty Cajeta + Cajeta Infused Whipped Cream

Although it’s St. Patrick’s Day… I’m going way out-of-bounds and heading to a completely different area of the world… Mexico. Well, and America, too. Who doesn’t love chocolate? Everyone does. And chocolate pie, well it takes the cake (or pie) for me. This is a traditional recipe turned up a notch by taking Chocolate Silk Pie and making it spicy. It might sound crazy and a little insane, but bare with me a little bit as I explain it. I don’t know if y’all have been to (or heard of) Jeni’s Splendid Ice Cream, but we sure have. She recently opened up a shop in Atlanta and we nearly go every week. Our favorite flavors are her salty caramel, queen city cayenne, and the buckeye state. So, I took inspiration from two of those to make a pie. Chocolate Silk Pie is great on its’ own, don’t get me wrong. It’s luscious, smooth, and so-wrong-its-right in every kinda way. But why not make it spicy? You truly haven’t lived if you haven’t experienced Mexican chocolate or any spiced chocolate for that matter. So instead of using unsweetened chocolate, I bought some Taza Spicy Mexican Chocolate Discs and added some spices into the pie filling. It warms you deep into your bones and your soul, and well heats your mouth up a bit, but we like that, a lot. The whole thing is put into a pre-baked pie crust, I use my own recipe, but you could easily just do a store-bought crust to save time and effort. But the secret ingredient to this blissful pie is the Cajeta component. Cajeta is a thick Mexican caramel made with goat’s milk, very similar to a can of caramelized, sweetened condensed milk. But wayyyyyy better. We found our Cajeta at Whole Foods; however, you surely can make your own at home. We spread the Cajeta into the bottom of the pre-baked pie crust, so that there was a luscious layer of caramel with every bite. And shhh, we sprinkled a tad bit of sea salt on top to make it a salty Cajeta (and it was so yummy). Then we took it another step forward and infused our whipped cream topping with more Cajeta because, well, why the hell not? It’s practically a Cajeta party, YAY. The pie is finished with just some more of that fabulous spicy chocolate grated over the top. And you, my friend, will be in paradise along with us. You won’t regret making this pie, y’all, you just won’t!! Enjoy :)

For the Vanilla Bean Pâte Brisée:

3 ¾C AP Flour (plus extra for rolling)

3 Sticks of butter, Cut into ½inch Cubes & Chilled

1 ½t Salt

1T + 1 ½t Sugar

12-18T Ice Water, Very Cold

3 Vanilla Beans, Sliced & Scraped for Beans

For the Cajeta-Infused Whipped Cream:

2C Heavy Cream

¼C Sugar

½C Cajeta (we purchased some at whole foods)

Pinch of Salt (or to taste)

1t Vanilla

For the Mexican Chocolate Silk Pie:

4oz Spicy Mexican Chocolate, Chopped (we used Taza Chocolate Discs)

1C Salted Butter, Softened

1 ½C Sugar

½t Chili Powder, Cinnamon & Paprika (and a pinch of a cayenne)

4 Whole Eggs

½C Cajeta (to spread in the base of the pie shell)

Pre-Baked Vanilla Bean Pâte Brisée, Cooled

Directions:

1. For the Vanilla Bean Pâte Brisée: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour, salt, and sugar. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a food processor, pour the frozen flour bag in, as well as the scraped vanilla beans, and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Carefully split the dough into three equal pieces and shape into discs (save the other two rounds of pie dough in plastic wrap and freeze them for a rainy day). Do not over knead the dough. You should still be able to see little bits of butter in the dough. Sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove one of the discs from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place the rolled out disc on to a pie dish, lining up the fold with the center of the pan, trimming the excess. Cover with plastic wrap and freeze for 30 minutes.

2. For the Cajeta-Infused Whipped Cream: The night before you make the pie, heat a small pot over medium-low heat. Add in the heavy cream, sugar, cajeta, & a pinch of salt to taste and whisk constantly until the cajeta has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour cajeta-infused cream into and container and let it chill overnight. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3.  For the Mexican Chocolate Silk Pie: In small microwave safe bowl melt 4 ounces of the Mexican spicy chocolate until you can stir it (about 45 seconds on high). Set aside to cool. In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter, spices, and 1½C of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment). Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Prepare your pie by spreading some of the Cajeta into the base of the pie shell, so that you will have a nice, thick layer of Cajeta when you slice & bite into a slice (and sprinkle a little fleur de sel on top). Once the pie filling is well mixed, pour it into the baked & Cajeta-filled pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Plop a heaping mound of Cajeta-infused whipped cream on top of the pie, smoothing it out so it completely covers the chocolate.

4.  Serving the Pie: Cut a slice of the pie and grate some more Mexican spicy chocolate on top and enjoy! 

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking
 Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon
 Caramel Sauce, & Ruffled Potato Chips

Hey y'all, it's been a superrrrrr long time ((sorry about that)). BUT but but... I have a new recipe today, yay!! I'm usually the first person to turn their nose up towards anything easy or store-bought. However, I have always had a place in my heart for "better than sex cake". You know, that cake where its soaked in sweet condense milk and topped with whipped cream + toffee bits? Well, I always thought to myself, someone should make a gourmet version of this. Thus, I introduce to you my “Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips. It's the perfect balance of sweet + salty. Ya know how?? Through the toffee bits, salty bourbon caramel sauce, & ruffled potato chips. I love love love the addition of potato chups, like fo'real y'all. It might sound super weird, but just go with it, I promise that you'll adore it! I fancied it up a bit by using Dulce de Leche (versus caramel) in multiple components. You can either make this from scratch or buy a good brand from your grocery store (I prefer the La Salamandra brand myself). Now some of y'all might be shocked, but I actually went the cake-box-route, which I absolutely never do. But, I find this type of cake most conducive for the soaking method. Every time I soaked a homemade, high-quality cake... it always turned out grainy + soggy, not moist and de-lush-cious. I will say though, you still make a great cake from box mixes!! I do this buy subbing in some heavy cream and coffee liqueur, and boosting the flavor with pudding, vanilla, and salt. It turns out great every time, AND it takes much less time--yippee!! Don't get too excited though, I have ya busy doing a whole bunch of homemade toppings (sorry about that, it's so worth it in the end). Just promise me one thing... don't leave out the potato chips. Okay? Deal? Deal!! Enjoy :)

For the Salted Caramel Whipped Cream:

1C Heavy Cream

2T Sugar

½C Dulce de Leche 

Pinch of Salt (or to taste)

1t Vanilla

For the Dulce de Leche Soaking Cream:

1 Can of Sweetened, Condensed Milk

1C Dulce de Leche

1t Vanilla + Bourbon

Pinch of Salt

For the Dark Chocolate Cake:

2 Boxes of Triple Fudge Chocolate Cake

1 Box of Dark Chocolate Pudding

1C Vegetable Oil

6 Eggs, Beaten

2C Heavy Cream (or Buttermilk) + 1C Kahlua Coffee Liqueur

1t Vanilla

1t Salt

1 Bag of Heath Bar Toffee Bits

Cape Cod Ruffled Potato Chips, For Topping

Homemade Chocolate Ganache or Chocolate Syrup, For Drizzling

For the Salty Bourbon Caramel Sauce:

1C Sugar + ¼C Water

½C Heavy Cream

1t Smoked Sea Salt

1T Bourbon

For the Mascarpone Whipped Cream:

8oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

1t Vanilla

1 ½C Heavy Whipping Cream

Directions:

1. Prepping for the Salted Caramel Whipped Cream: The night before you make the cake, heat a small pot over medium-low heat. Add in the heavy cream, sugar, dulce de leche, & a pinch of salt to taste and whisk constantly until the dulce de leche has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour this dulce de leche infused cream into and container and let it chill overnight.

2. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3. For the Dulce de Leche Soaking Liquid:  In a saucepan, heat the sweetened condensed milk over medium heat. Add in the dulce de leche and whisk until it has completely melted into the milk. Add in the vanilla, bourbon, and a pinch of salt and whisk until combined. Turn off the heat and continue whisking.

4. For the Dark Chocolate Cake: In the bowl of a standing mixer fitted with the whisk attachment, add the two boxes of cake mix and pudding mix. Quickly add in the vegetable oil, eggs, heavy cream, coffee liqueur, vanilla, and salt. Mix until everything is just combined and a smooth batter is formed. Spray a 9x13 pan with Pam and pour the cake batter into the prepared pan. Bake at 350 degrees for 30-45 minutes until the cake is cooked through, but not overcooked. Let the cake cool for 20-30 minutes, and then using a straw, poke the cake full with holes and pour the slightly warm dulce de leche soaking liquid over the cake evenly. Let it soak for 4 hours before assembling the rest of it.

5. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and water, and whisk until the sugar begins to melt and the lumps dissolve. Let this simmer until the sugar begins to turn a light caramel color, at this point add in the salt. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Add in the bourbon and return the caramel to the heat for another minute or so. Pour this caramel into a bowl and set aside.

6. For the Mascarpone Whipped Cream: In a mixing bowl, combine the mascarpone, confectioners’ Sugar, salt, and vanilla. Stir together until smooth and set it aside. In the bowl of an electric mixer, beat the whipping cream until stiff peaks form. And then, gently fold the whipped cream into the mascarpone mixture until combined.

7. Assembling the Cake: Once the cake has cooled & soaked, sprinkle the top of the cake with half of a bag of heath bar toffee bits. Spread the top with mascarpone whipped cream  + salted caramel whipped cream, and then drizzle with the salted caramel bourbon caramel sauce and chocolate ganache (or store bought fudge sauce). Swirl the two sauces together with the two whipped creams. Once again, sprinkle the top with the other half of the bag of toffee bits. Push the ruffled chips into the whipped cream, so that they stay up and the cake has a jagged top. Again, drizzle the top with more salted caramel sauce + chocolate ganache. Place into the refrigerator and chill for 1-2 hours or until you are ready to serve.

8. Cut the cake into square servings and enjoy!!