Step 1

Pre-heat oven to 375 degrees F. Line a 9 x 13 inch pan with parchment paper and spray with non-stick cooking spray. Set aside.

Step 2

Home-made Version: In a large bowl, whisk together the flour, sugar, baking soda and salt, set aside.

Step 3

Place the butter, cocoa powder, water, and espresso powder in a saucepan. Bring to a boil over medium-high heat stirring until smooth and the cocoa has dissolved. Pour the chocolate mixture over the dry ingredients and whisk until smooth.

Step 4

Add the buttermilk, vanilla and eggs and whisk until completely combined.

Step 5

Pour the batter into the prepared pan and bake for 22-25 minutes, or until the top of the cake springs back after being gently pressed with a fingertip. Cool slightly and cut into cake one inch squares.

Step 6

Pour the sweetened condensed milk over the cake and place cake in fridge to prepare the whipped cream and caramel if making from scratch.

Step 7

Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in color, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar until ready to use.

Step 8

To make fresh whipped topping: Add 4-5 heavy whipping cream and powdered sugar and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form approx 5 mins in all. Don’t overbeat, or you’ll end up with lumpy butter.

Step 9

Chop up Heath bars, set aside

Step 10

Time to layer, then layer again...

Step 11

Place and layer ½ of drenched sweetened condensed milk chocolate cake cubes into the bottom of trifle bowl.

Step 12

Drizzle some salted caramel over cake cubes.

Step 13

Sprinkle some Heath Bar bits over caramel/cake cubes.

Step 14

Spoon or pipe a whipped cream layer on top of cake cubes, then repeat layers one more time, then pipe a whipped cream border if you wish. Add some more salted caramel sauce and heath bits. The more the merrier!

Step 15

Refrigerate overnight or up to 6 hours. Let's Party!