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Chocolate Peanut Caramel Cake

Sophia
Rich chocolate cake with silky chocolate peanut filling, chewy peanut caramel, and glossy caramelized peanut topping.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 5 minutes
Servings 12
Calories 540 kcal

Ingredients
  

Chocolate Cake

  • 120 g all-purpose flour
  • 45 g unsweetened cocoa powder
  • 150 g granulated sugar
  • 50 g brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 80 ml buttermilk
  • 60 ml vegetable oil
  • 1 tsp vanilla extract
  • 100 ml hot coffee

Chocolate Filling

  • 200 g semi-sweet chocolate
  • 150 ml heavy cream
  • 30 g unsalted butter
  • 1 tbsp smooth peanut butter
  • 1 tsp vanilla extract
  • Pinch salt

Peanut Caramel Filling

  • 150 g roasted peanuts roughly chopped
  • 120 g sweetened condensed milk
  • 80 g brown sugar
  • 50 g unsalted butter
  • 60 ml heavy cream
  • 2 tbsp smooth peanut butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Caramelized Peanut Topping

  • 200 g roasted peanuts roughly chopped
  • 150 g granulated sugar
  • 40 g unsalted butter
  • 60 ml heavy cream
  • Pinch salt

Instructions
 

Make the Chocolate Cake

  • Preheat the oven to 175°C / 350°F. Grease and line an 8-inch round cake pan.
  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  • Pour in the hot coffee gradually while stirring. The batter will be thin, which is normal.
  • Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing into two layers.
  • Tip: Hot coffee deepens the chocolate flavor without making the cake taste like coffee.

Make the Chocolate Filling

  • Heat the heavy cream until just hot, not boiling.
  • Place the semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes.
  • Stir gently until smooth.
  • Add the butter, peanut butter, vanilla extract, and salt. Stir until glossy.
  • Let the filling cool at room temperature until thick and spreadable.

Make the Peanut Caramel Filling

  • Melt the butter and brown sugar together in a saucepan over medium heat.
  • Add the condensed milk and heavy cream. Cook over low-medium heat, stirring constantly, until thick and glossy.
  • Remove from heat. Stir in the peanut butter, vanilla extract, and salt.
  • Fold in the roughly chopped roasted peanuts. Let the mixture cool slightly before assembling.

Assemble the Cake

  • Place one chocolate cake layer on a serving plate or cake board.
  • Spread a generous layer of chocolate filling over the top.
  • Add the peanut caramel mixture evenly, pressing gently.
  • Place the second cake layer on top.
  • Cover the top with another layer of chocolate filling.

Make the Caramelized Peanut Topping

  • In a clean saucepan, caramelize the granulated sugar over medium heat until golden. Swirl the pan instead of stirring too much.
  • Carefully add the butter and heavy cream. The mixture will bubble.
  • Add a pinch of salt and stir until smooth.
  • Stir in the chopped peanuts immediately.
  • Spread the warm topping over the cake quickly before it sets.
  • Refrigerate the assembled cake for at least 4 hours, preferably overnight.

Notes

Ingredient tips: If you do not have buttermilk, mix 80 ml milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes. For a dairy-free version, use coconut cream and vegan butter. A 1:1 gluten-free flour blend works well in the chocolate cake. Storage: Refrigerate covered for up to 5 days. Freeze the whole cake or individual slices wrapped tightly for up to 2 months. Thaw frozen cake in the refrigerator overnight.