Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Caramel Sauce
- 1 cup sugar
- 6 tbsp butter, cut into pieces
- ½ cup heavy cream
- ½ tsp salt
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Toppings
- 1 cup salted peanuts, roughly chopped
- Chopped Snickers bars for garnish
For each key ingredient, add a short note, such as:
- Cocoa powder: For rich, deep chocolate flavor.
- Heavy cream: Adds smoothness to the ganache and caramel.
- Salted peanuts: Balances the sweetness and adds crunch.
Instructions
- Make the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth, then add the boiling water, mixing gently (the batter will be thin).
- Divide the batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Caramel Sauce
- Heat sugar over medium heat in a saucepan, stirring constantly. It will start to melt and clump, then become a liquid amber color.
- Once melted, add butter and stir until fully melted and combined.
- Slowly pour in heavy cream while stirring (the mixture will bubble vigorously).
- Add salt and let it cool slightly before using. (Tip: This caramel can be made ahead of time and stored in the fridge for up to a week.)
- Make the Chocolate Ganache
- Place chocolate chips in a heatproof bowl.
- Heat cream until it’s just about to simmer, then pour over the chocolate. Let sit for a minute before stirring until smooth and glossy.
- Assemble the Cake
- Place one cake layer on a serving plate. Drizzle caramel sauce over the top and sprinkle with chopped peanuts.
- Spread a layer of ganache over the caramel and peanuts.
- Place the second cake layer on top, repeating the caramel, peanuts, and ganache.
- Use remaining ganache to cover the sides of the cake, if desired.
- Garnish
- Top with chopped Snickers bars and more peanuts for a fun, candy-bar-inspired look. For an extra touch, drizzle a bit of leftover caramel over the top.
- Chill Before Serving
- Place the cake in the fridge for at least 30 minutes to allow the layers to set.
Nutrition
- Serving Size: 12
- Calories: 600
- Fat: 35g
- Carbohydrates: 60g
- Protein: 6g