
Irresistible Chocolate Caramel Peanut Cake – A Dessert to Remember
Introduction
Get ready for a dessert that combines rich chocolate cake, a smooth caramel filling, and a crunchy peanut topping—this Irresistible Chocolate Caramel Peanut Cake is the perfect indulgence. With moist layers of chocolate cake, a luscious caramel filling, and the crunch of roasted peanuts, this cake is the epitome of comfort food and celebration in one bite. Whether it’s for a special occasion or an everyday treat, this cake is guaranteed to impress!
Ingredients
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk (or milk)
- ½ cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (240ml) hot water (or brewed coffee)
For the Caramel Filling:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract
- Pinch of sea salt
For the Peanut Crunch Topping:
- 1 cup (120g) roasted peanuts, chopped
- ½ cup (100g) caramel sauce (from the caramel filling)
Instructions
Step 1: Bake the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly mixed.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add the hot water or brewed coffee, stirring until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Caramel Filling
- In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a golden amber color.
- Add the butter, stirring until fully incorporated.
- Carefully pour in the heavy cream while stirring continuously (the mixture will bubble).
- Remove from heat and stir in the vanilla extract and a pinch of sea salt. Let the caramel cool to room temperature.
Step 3: Prepare the Peanut Crunch Topping
- Combine the chopped roasted peanuts with some of the cooled caramel sauce (about 3-4 tablespoons). Mix to coat the peanuts.
- Set the peanut mixture aside.
Step 4: Assemble the Cake
- Place the first layer of the chocolate cake on a serving plate. Spread a generous layer of caramel filling on top.
- Place the second layer of chocolate cake on top of the filling.
- Drizzle the remaining caramel sauce over the top of the cake.
- Sprinkle the peanut crunch mixture over the caramel drizzle, ensuring an even layer of peanuts for added texture.
Pro Tips
- For Extra Moisture: If you’re worried about your cake layers becoming too dry, brush the layers with a simple syrup or a little extra caramel before assembling.
- Chill the Cake: Refrigerate the cake for 30 minutes after assembling to allow the caramel to set for a clean, smooth slice.
- Make-Ahead: The caramel filling and peanut crunch topping can be prepared ahead of time, making this recipe even easier when it’s time to assemble.
Serving Suggestions
- Pair this rich and decadent cake with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Serve it with a strong cup of coffee or a glass of dessert wine like Port to balance out the sweetness of the cake.
- This cake is perfect for birthdays, celebrations, or simply when you need a little something sweet to brighten your day.
Conclusion
This Irresistible Chocolate Caramel Peanut Cake is a dessert masterpiece. The combination of rich chocolate cake, creamy caramel, and crunchy peanuts creates the perfect balance of flavors and textures. Whether you’re celebrating a special event or indulging in a sweet treat, this cake is sure to become your new favorite. Try it today, and delight in every bite of this luscious dessert!