...though anything more would be superfluous.*
*That's a riff on an old Edwardian family table-saying, in case you're curious.
There's nothing subtle about the crazy amount of sugary goodness in this dessert. You have soft, moist chocolate cake filled with a luscious peanut butter mousse that has chopped Butterfinger bars folded in. On top of all that, there's a rich caramel frosting, and the whole thing is garnished with Heath bits.
Indulgence at its finest. You may feel whelmed, but not overlyso.
Almost Excessive Candy Bar Cake
Makes a 2-layer cake serving 12-15
- One batch of chocolate cake
- One batch of peanut butter mousse
- One batch of caramel buttercream frosting
- 1 cup chopped Butterfinger bars (two King-sized bars should do the trick)
- 2 cups Heath bits (one 11-ounce bag is plenty)
First make the peanut butter mousse so it can chill for at least an hour. Don't fold the Butterfinger pieces in yet.
Make the cakes as directed and let them cool completely. You can freeze them to aid in slicing them in half horizontally, which is what you must do next.
Fold the Butterfinger pieces into the chilled mousse, then divide it into three even portions.
Spread one third of the mousse on top one of the cut layers of cake; do this twice more, then put the last layer of cake on top.
Make the frosting and spread it along the sides of the cake and on the top. Make a pretty border if you so desire.
Press Heath bits into the sides and sprinkle them on top of the cake to complete the masterpiece.