Chocolate Peanut Caramel Cake

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This Chocolate Peanut Caramel Cake is the ultimate indulgence for dessert lovers. It’s a rich, multi-layered cake with the perfect balance of flavors and textures: a soft chocolate sponge, a gooey caramel peanut layer, a tangy cream cheese frosting, and a decadent chocolate ganache. Each bite offers a delightful crunch of roasted peanuts combined with the smoothness of cream cheese and the sweetness of caramel. Whether it’s for a special occasion or simply to satisfy a sweet tooth, this cake is sure to impress.

Full Recipe:

Ingredients

For the Cake:

  • Eggs: 3
  • Sugar: 80g
  • Salt: A pinch
  • Vegetable oil: 30ml
  • Milk: 50ml
  • Flour: 80g
  • Cocoa powder: 20g
  • Baking powder: 1 teaspoon

For the Caramel Layer:

  • Sugar: 220g
  • Butter: 100g
  • Cream (30-36%): 160g
  • Salt: 1/2 teaspoon
  • Roasted peanuts: 150g

For the Cream Cheese Frosting:

  • Cream cheese: 400g
  • Powdered sugar: 30g
  • Vanilla extract: 1 teaspoon
  • Cream (33-36%): 150g

For the Chocolate Ganache:

  • Milk chocolate: 150g
  • Unscented vegetable oil: 30ml
  • Roasted peanuts: 50g, chopped

Step-by-Step Instructions

Step 1: Prepare the Cake

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
  2. Whisk the Eggs and Sugar: In a large bowl, whisk the 3 eggs, 80g sugar, and a pinch of salt until light and fluffy.
  3. Add the Liquids: Slowly add 30ml vegetable oil and 50ml milk to the egg mixture, whisking continuously.
  4. Sift the Dry Ingredients: In a separate bowl, sift together 80g flour, 20g cocoa powder, and 1 teaspoon baking powder. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembling.

Step 2: Make the Caramel Layer

  1. Melt the Sugar: In a saucepan over medium heat, melt 220g sugar until it becomes a deep amber color. Be sure to stir constantly to avoid burning.
  2. Add the Butter and Cream: Once the sugar is melted, carefully add 100g butter and 160g cream (30-36%), stirring until the butter is fully melted and the mixture is smooth.
  3. Add Salt and Peanuts: Stir in 1/2 teaspoon salt and 150g roasted peanuts. Remove from heat and allow the caramel to cool slightly.

Step 3: Prepare the Cream Cheese Frosting

  1. Beat the Cream Cheese: In a large bowl, beat 400g cream cheese and 30g powdered sugar until smooth and creamy.
  2. Add Vanilla and Cream: Add 1 teaspoon vanilla extract and gradually add 150g cream (33-36%), continuing to beat until the frosting is light and fluffy.

Step 4: Make the Chocolate Ganache

  1. Melt the Chocolate: In a heatproof bowl, melt 150g milk chocolate either over a double boiler or in the microwave in 30-second increments.
  2. Stir in the Oil: Once the chocolate is fully melted, stir in 30ml unscented vegetable oil until smooth and glossy.
  3. Chop the Peanuts: Finely chop 50g roasted peanuts and set aside to sprinkle on top of the cake.

Step 5: Assemble the Cake

  1. Slice the Cake: Once the chocolate sponge is completely cooled, slice the cake horizontally into two layers.
  2. Add the Caramel Layer: Spread the caramel and peanut mixture evenly over the bottom layer of the cake. Carefully place the top layer back on.
  3. Frost the Cake: Spread the cream cheese frosting generously over the top and sides of the cake.
  4. Pour the Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful effect.
  5. Decorate: Sprinkle the chopped roasted peanuts over the ganache for added crunch and garnish.

Step 6: Chill and Serve

  1. Chill the Cake: Place the assembled cake in the refrigerator for at least 1-2 hours to allow the layers to set and the flavors to meld together.
  2. Serve: Slice and serve the cake chilled or at room temperature.

Cooking Tips

  1. Avoid Overmixing: When combining the dry ingredients with the wet mixture for the cake, be careful not to overmix the batter, as this can lead to a dense texture.
  2. Watch the Caramel: When making the caramel, it’s crucial to stir constantly and keep an eye on the sugar as it melts. Sugar can burn quickly, and once burnt, it will have a bitter taste.
  3. Chilling is Key: Allowing the cake to chill for a couple of hours ensures that the caramel sets properly and that the flavors meld for a more cohesive bite.
  4. Use a Piping Bag: If you want a more decorative frosting, you can use a piping bag for the cream cheese frosting to create elegant swirls or patterns.

Storage

  • Refrigeration: This cake should be stored in the refrigerator due to the cream cheese frosting and caramel. Keep it in an airtight container for up to 4-5 days.
  • Freezing: You can freeze the cake for up to 2 months. Wrap each slice in plastic wrap, then place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Slice)

  • Calories: 480 kcal
  • Carbohydrates: 46g
  • Protein: 8g
  • Fat: 30g
  • Fiber: 2g
  • Sugar: 34g
  • Sodium: 250mg

FAQs

1. Can I make this cake ahead of time?

  • Yes, this cake can be made 1-2 days ahead. Store it in the fridge, and the flavors will improve as the cake sits.

2. Can I use dark chocolate instead of milk chocolate for the ganache?

  • Absolutely! Dark chocolate will give a richer, less sweet flavor. You can adjust the sweetness by adding a bit more sugar to the ganache if desired.

3. How can I make the cake gluten-free?

  • You can substitute the regular flour with a gluten-free flour blend. Make sure the flour blend is suited for baking, and check that other ingredients, like the baking powder, are gluten-free as well.

4. Can I replace the peanuts with another type of nut?

  • Yes, almonds, pecans, or hazelnuts would work beautifully in this recipe. You can also use a mix of nuts for a variety of textures and flavors.

5. Can I skip the caramel layer?

  • The caramel adds a delightful sweetness and richness to the cake, but if you prefer a lighter version, you can skip it. The cake will still taste delicious with just the cream cheese frosting and ganache.

Conclusion

This Chocolate Peanut Caramel Cake is the ultimate combination of rich flavors and textures. With a moist chocolate sponge, sweet caramel, crunchy peanuts, creamy frosting, and a glossy ganache, each bite offers a perfect balance. Whether you’re making it for a celebration or simply treating yourself, this cake is guaranteed to impress. Follow the step-by-step instructions for a stunning result, and don’t forget to enjoy every decadent bite!

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