Description
A delightful dessert combining chocolate, creamy peanut butter, and sweet caramel, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup hot coffee
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 cup granulated sugar (for caramel sauce)
- 1/2 cup heavy cream (for caramel sauce)
- 1/4 cup unsalted butter (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- 1/2 teaspoon sea salt (for caramel sauce)
- 4 ounces semi-sweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and hot coffee.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Once cooled, slice the cake in half horizontally to create two layers.
- For the peanut butter filling, beat together peanut butter and softened butter until creamy. Gradually add powdered sugar and milk, beating until smooth and fluffy.
- For the salted caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring until it becomes a deep amber color. Carefully whisk in heavy cream and butter. Stir in vanilla extract and sea salt, then let cool.
- For the chocolate ganache, heat heavy cream until it’s simmering, then pour it over chopped chocolate. Let sit for a moment before whisking until smooth.
- To assemble the cake, place one cake layer on a serving plate. Spread the peanut butter filling over the top, add the second cake layer, then pour salted caramel sauce over the top and drizzle with chocolate ganache.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: cake, dessert, chocolate, peanut butter, salted caramel