 |
| Peanut Caramel Chocolate Cake |
If you’re looking for a dessert that is bold, rich, and unforgettable, this Peanut Caramel Chocolate Cake is the perfect treat. Combining moist chocolate cake layers, creamy peanut filling, silky caramel topping, and a crunchy blanket of roasted peanuts, this dessert captures the iconic flavors of a peanut-caramel chocolate bar — but transformed into a show-stopping cake. Every slice is a harmony of textures: soft, creamy, crunchy, and gooey all at once.
This recipe is perfect for celebrations, special events, or simply when you want a luxurious dessert that leaves everyone wanting more.
Ingredients
For the Chocolate Cake Layers:
-
1 ¾ cups all-purpose flour
-
¾ cup cocoa powder
-
1 ½ cups sugar
-
1 ½ tsp baking powder
-
1 ½ tsp baking soda
-
½ tsp salt
-
2 large eggs
-
½ cup vegetable oil
-
1 cup buttermilk
-
1 cup hot water or hot coffee
-
2 tsp vanilla extract
For the Peanut Cream Filling:
-
1 cup smooth peanut butter
-
1 ½ cups heavy cream
-
½ cup powdered sugar
-
1 tsp vanilla extract
For the Caramel Topping:
-
1 cup sugar
-
4 tbsp butter
-
½ cup heavy cream
-
Pinch of salt
For the Crunchy Peanut Layer:
-
1 ½ cups roasted peanuts, roughly chopped
-
Optional: a drizzle of extra caramel for shine
Instructions
1. Prepare the Chocolate Cake
Preheat your oven to 175°C (350°F). Grease and line two round cake pans.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, oil, vanilla, and buttermilk. Mix until smooth, then slowly pour in the hot water or coffee. The batter will be thin — this is what makes the cake moist and soft.
Divide the batter between the pans and bake for 30–35 minutes. Let the cakes cool completely before assembling.
2. Make the Peanut Cream Filling
In a large bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla. Whip again, then gently fold in the peanut butter. The mixture should be fluffy, creamy, and spreadable.
Chill for 20 minutes to help it firm up.
3. Prepare the Caramel Sauce
In a saucepan over medium heat, melt the sugar slowly, stirring occasionally until it becomes a deep golden caramel.
Add the butter and whisk until smooth. Slowly pour in the heavy cream — be careful, it will bubble vigorously. Add a pinch of salt.
Stir until fully combined and glossy. Let it cool slightly so it thickens but remains pourable.
4. Assemble the Cake
Trim the cake tops if needed for even layers.
Place the first cake layer on your serving plate. Spread a thick layer of peanut cream filling across the top. Add the second cake layer gently.
Pour the caramel sauce over the top of the cake, letting some drip down the sides.
While the caramel is still slightly warm, sprinkle roasted peanuts generously across the entire surface. Press some lightly so they adhere.
Refrigerate the cake for at least 1 hour to set the filling and caramel.
Serving Suggestions
This cake pairs beautifully with:
-
A scoop of vanilla or salted caramel ice cream
-
A hot cup of coffee or tea
-
A drizzle of extra caramel on each slice
You can also decorate the edges with more peanuts or chocolate shavings for an impressive presentation.
Tips for Perfection
-
Use hot coffee instead of water for a deeper chocolate flavor.
-
Toast the peanuts for an extra aroma.
-
Chill the peanut filling before spreading for a cleaner layer.
-
Let the caramel cool just enough so it thickens but still flows smoothly.
Final Thought
This Peanut Caramel Chocolate Cake is the kind of dessert that brings pure satisfaction from the very first bite. With its moist chocolate layers, rich peanut cream, and glossy caramel crown covered in crunchy peanuts, every element works together to create a dessert that's comforting, indulgent, and absolutely unforgettable. It’s the perfect cake for anyone who loves the magic combination of chocolate, caramel, and peanuts.
Bon Appétit! 🍰✨