Chocolate cake with peanut caramel

/ Cake / By

Ingredients

For the Chocolate Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For the Peanut Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream (warmed)
  • 3 tbsp unsalted butter (cubed)
  • ½ cup roasted peanuts (roughly chopped)
  • ¼ tsp salt
  • 1 tsp vanilla extract
For Assembly:
  • Chocolate ganache or frosting (optional)
  • Additional chopped peanuts for garnish (optional)

Instructions

For the Chocolate Cake:
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for about 2 minutes.
  4. Gradually stir in the boiling water. The batter will be thin, but that’s normal!
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Peanut Caramel:
  1. In a medium saucepan, combine sugar and water. Cook over medium heat, stirring just until the sugar dissolves.
  2. Stop stirring and let the mixture boil until it turns a deep amber color.
  3. Carefully remove from heat and slowly stir in the warmed heavy cream (it will bubble up, so be cautious).
  4. Stir in the butter, salt, and vanilla extract until smooth.
  5. Finally, stir in the chopped peanuts. Let the caramel cool slightly before using.
To Assemble:
  1. Place one of the cooled cake layers on a serving plate. Spread a layer of peanut caramel over the top.
  2. Place the second cake layer on top. If desired, frost with chocolate ganache or frosting.
  3. Drizzle additional peanut caramel on top and garnish with more chopped peanuts if desired.
  4. Slice and enjoy your rich chocolate cake with crunchy, sweet peanut caramel!