For the Cake

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. Add half the dry ingredients followed by half of the coffee to the wet ingredients, then mix just until the flour starts to incorporate. Add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Pour the batter into a 9×13-inch pan and bake at 350°F for 25-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the Filling

1. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
2. Pour the can of sweetened condensed milk all over the top of the cake and spread gently. Then pour the caramel sauce and hot fudge sauce over the cake. Heat the hot fudge sauce in the microwave for 30-60 seconds if needed to reach a pourable consistency.

For the Toppings

1. Make the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake.
2. Garnish with caramel sauce, additional hot fudge, and toffee bits prior to serving.