Description
This cake isn’t just delicious—it’s a treat that combines various textures and flavors.
Ingredients
Scale
- Chocolate Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder, sifted
- 2 ½ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 ¼ cups warm water
- 1 ¼ cups buttermilk, room temperature
- ⅔ cup vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- Peanut Caramel
- 2 cups granulated sugar
- ¾ cup unsalted butter, room temperature
- ½ cup heavy cream
- ½ tsp salt
- ¾ cup salted peanuts, chopped
- Peanut Butter Frosting
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- ½ tsp salt
- 7 cups powdered sugar
- ⅔ cup heavy cream
- Chocolate Ganache
- ⅓ cup heavy cream
- ½ cup milk chocolate chips
- Decoration
- 8 fun-size Snickers bars, chopped
- ½ cup salted peanuts, chopped
- Sea salt (optional)
Instructions
- Start by preheating your oven to 350°F (175°C) and prepping your pans. Line four 8-inch cake pans with parchment paper and grease the sides to prevent sticking. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In another bowl, mix the warm water, buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Carefully combine the wet and dry ingredients, mixing just until they are incorporated — avoid overmixing to keep the cake tender.
- Divide the batter evenly among all four pans and bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the pans from the oven and cool completely on a wire rack.
- For the peanut caramel, take a medium saucepan and place it over medium heat. Gradually add in the sugar, about ¼ cup at a time, allowing it to melt and turn an amber color. Once all the sugar is melted, remove the saucepan from the heat. Whisk in the unsalted butter, heavy cream, and salt until well blended.
- In a mixing bowl, beat together the unsalted butter and peanut butter on medium speed until the mixture is light and fluffy. Add in the vanilla extract, salt, powdered sugar, and heavy cream, mixing until you achieve a smooth and spreadable consistency.
- Now that your cake layers and fillings are ready, place the first cake layer on a serving plate and generously spread an even layer of peanut butter frosting. Spoon some of the peanut caramel on top of the frosting, creating a delicious contrast. Add the second layer of chocolate cake and repeat the process. After stacking all layers, chill the entire cake in the refrigerator for about 10-15 minutes to let everything set.
- To make the ganache, warm the heavy cream in a small saucepan until it’s nearly simmering, then pour it directly over the milk chocolate chips in a bowl. Allow it to sit for a minute to melt, then stir until smooth. Pour the ganache over the chilled cake, allowing it to drip down the sides. Finally, top your creation with chopped Snickers bars and salted peanuts. A sprinkle of sea salt will elevate the flavors!
Notes
Store leftover cake in an airtight container in the refrigerator for up to a week. It can also be frozen for longer preservation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 650 kcal
- Sodium: 300 mg
- Protein: 10 g