Description
This decadent chocolate cake topped with caramel, peanuts, and chocolate is a delight for any chocolate lover.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup caramel sauce
- 1 cup roasted peanuts, roughly chopped
- 1 cup chocolate chunks or pieces
- Whipped cream or frosting of choice
- 1/2 cup chocolate syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Make the Cake Batter: In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add melted butter, eggs, vanilla extract, and milk. Mix until well combined.
- Bake the Cake: Pour batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes before removing from the pan.
- Assemble the Cake: Spread a layer of whipped cream or frosting over the cooled cake. Drizzle with caramel sauce.
- Add Toppings: Sprinkle chopped peanuts and chocolate chunks on top. Drizzle more caramel sauce and chocolate syrup over the toppings.
Notes
- For extra richness, use a combination of dark and milk chocolate chunks.
- For a nutty flavor, lightly toast the peanuts before adding them to the cake.
- Ensure the cake is completely cool before adding the whipped cream or frosting to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg