Caramel-Chocolate-Peanut Orgasm Cake 8) (from scratch) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Naughty, in the BEST possible way!!!! **I usually like to let all cake batters rest for 10 minutes (in the baking pans) before they go into the oven-I find that they rise up nicer.** Ingredients:
2 cups flour |
1 3/4 cups sugar |
1/2 cup unsweetened dutch-processed cocoa powder |
1/2-1 teaspoon salt |
1 tablespoon baking soda |
1 egg |
2/3 cup vegetable oil |
1 cup buttermilk |
1 cup hot coffee |
6 tablespoons butter |
1/2 cup milk |
1 cup sugar |
2 cups semi-sweet chocolate chips |
3/4 cup caramel sauce or 3/4 cup caramel topping |
1 1/2 cups toasted peanuts |
Directions:
1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9 round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.
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