Step 1

Prepare the cake mix in a 9x13-inch pan according to the package directions, making sure to substitute coffee for any water called for in the directions.

Step 2

Cool the cake for 15-20 minutes.

Step 3

Poke holes in the cake about 1-inch apart with a chopstick or the handle of a wooden spoon.

Step 4

Stir the condensed milk and 1/2 cup of the caramel sauce together.

Step 5

Pour the caramel mixture across the cake, spreading it out evenly so it drips into the holes.

Step 6

Combine the chocolate pudding mix with the cold milk, whisking for 2 minutes.

Step 7

Spread the pudding over the cake, gently pressing it into the holes.

Step 8

Chill the cake, uncovered, in the fridge for 3-4 hours.

Step 9

Chill a metal bowl in the refrigerator for 30 minutes or in the freezer for 15 minutes.

Step 10

Quickly whisk the dry vanilla pudding mix in the chilled bowl to remove any clumps.

Step 11

Add the heavy cream and mix by hand or with a hand mixer on medium or medium-high speed until the mixture thickens.

Step 12

Add 1/4 cup of the caramel sauce, the vanilla extract, and the salt.

Step 13

Mix until the whipped cream reaches stiff peaks.

Step 14

Immediately spread the caramel whipped cream over the chilled cake.

Step 15

Serve topped with the chocolate sauce, the remaining caramel sauce, the toffee and almond candy pieces, and the chocolate shavings.