Decadent Chocolate Caramel Cake with Peanut Crunch – A Heavenly Treat

Introduction

Indulge in the ultimate dessert experience with this Decadent Chocolate Caramel Cake with Peanut Crunch. Layers of rich, moist chocolate cake are complemented by a creamy, smooth caramel filling, and topped with a delightful peanut crunch and caramel drizzle. This cake is the perfect balance of flavors and textures that will captivate your taste buds. Whether it’s for a special celebration or a sweet indulgence, this cake is sure to impress!

Ingredients

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) 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) whole milk
• ½ cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (240ml) boiling water or hot 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 salt

For the Peanut Crunch Topping:

• 1 cup (120g) roasted peanuts, roughly chopped
• 1 cup (120g) caramelized sugar (from the caramel sauce)

Instructions

Step 1: Prepare the Chocolate Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract. Mix until smooth.
4. Gradually add the boiling water or hot coffee, mixing until well combined (the batter will be thin).
5. Pour the batter evenly into 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 before transferring them to a wire rack to cool completely.

Step 2: Make the Caramel Filling

1. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it melts and turns a golden amber color.
2. Add the butter, stirring until melted and smooth.
3. Gradually pour in the heavy cream while stirring continuously (be careful, as the mixture will bubble).
4. Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Let the caramel sauce cool to room temperature.

Step 3: Prepare the Peanut Crunch Topping

1. In a small bowl, combine the chopped roasted peanuts with some of the cooled caramel sauce (about 2-3 tbsp). This will help the peanuts stick together and create a crunchy topping.
2. Set the peanut crunch mixture aside.

Step 4: Assemble the Cake

1. Place the first layer of chocolate cake on a serving plate.
2. Spread a generous amount of the caramel filling over the top of the cake.
3. Add the second layer of chocolate cake on top, pressing down slightly to secure it.
4. Drizzle any remaining caramel sauce over the top of the cake.
5. Scatter the peanut crunch topping evenly over the caramel drizzle to finish.

Pro Tips

• For Moist Cake Layers: Be sure not to overmix the cake batter. The thin batter is key to achieving a moist, soft cake.
• Make-Ahead Caramel: You can prepare the caramel filling ahead of time and store it in the fridge. Just reheat it before using.
• Peanut Options: If you prefer, you can use other nuts like cashews or almonds for a different twist on the crunch topping.

Serving Suggestions

• Pair this decadent cake with a scoop of vanilla or salted caramel ice cream for an extra indulgent treat.
• A hot cup of coffee or a glass of dessert wine like Riesling will complement the richness of the cake.
• This cake is perfect for birthdays, anniversaries, or any event where you want to wow your guests.

Conclusion

This Decadent Chocolate Caramel Cake with Peanut Crunch is everything you could want in a dessert. From the rich layers of chocolate cake to the silky caramel filling and crunchy topping, this cake has it all. It’s the perfect balance of flavors and textures, making it the ideal treat for any occasion. Don’t wait—bake it today and indulge in this irresistible dessert!