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Caramel Chocolate Cake

Featured in Sweet Delights for Every Occasion.

Lemon coconut cookies bring tropical sunshine to your cookie jar. Fresh lemon zest brightens classic sugar cookie dough, while sweet coconut flakes add chewy texture and tropical flavor. Rolling them in coarse sugar before baking creates a delightful crunch and sparkle. As they bake, they spread just enough to form slightly crisp edges while staying perfectly soft in the middle. The combination of bright citrus and sweet coconut makes these cookies taste like summer. They're simple but special, perfect for everything from lunchboxes to cookie platters.
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Updated on Thu, 16 Jan 2025 01:26:08 GMT
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A decadent chocolate cake topped with a glossy layer of caramel, drizzled with chocolate, and sprinkled with toffee bits. Pin it
A decadent chocolate cake topped with a glossy layer of caramel, drizzled with chocolate, and sprinkled with toffee bits. | cookingkeys.com

This showstopping chocolate cake always brings gasps of delight when I serve it at gatherings! The layers of rich chocolate cake, silky ganache, and that salty-sweet caramel peanut drizzle create pure magic together. I discovered that adding boiling water to the chocolate cake batter makes it incredibly moist and tender - it's become my secret weapon for the perfect chocolate cake!

What Makes It Special

The beauty of this cake lies in its layers of flavor and texture. Each component shines on its own, but together they create something extraordinary. The dark, moist cake provides the perfect canvas for smooth ganache and that buttery caramel with crunchy peanuts. It's decadent without being overwhelming, and those sweet-salty notes keep you coming back for just one more bite.

Essential Ingredients

  • Quality Cocoa Powder: Dutch-processed gives the deepest chocolate flavor
  • Fresh Buttermilk: Creates the most tender crumb
  • Good Chocolate: Use real semi-sweet chocolate for the ganache
  • Fresh Heavy Cream: Higher fat content makes silkier ganache
  • Salted Peanuts: The crunch and salt make everything pop
  • Pure Vanilla Extract: Enhances all the flavors

The quality of your chocolate and cocoa powder really matters here they're the stars of the show! And don't substitute the buttermilk it's crucial for that perfect texture.

Step-by-Step Guide

Perfect Cake Layers
Don't overmix once you add the flour, and remember to tap those pans to remove air bubbles.
Ganache Success
Chop chocolate finely for smooth melting. Let it cool until spreadable but still glossy.
Caramel Magic
Watch that sugar like a hawk as it caramelizes stop stirring once it starts to color.
Assembly Tips
Level your cake layers for professional results. Work quickly with the ganache while it's the perfect consistency.

Remember to let each layer settle before adding the next your patience will be rewarded!

A round chocolate cake topped with smooth chocolate icing and sprinkled with crushed nuts. Pin it
A round chocolate cake topped with smooth chocolate icing and sprinkled with crushed nuts. | cookingkeys.com

Pro Tips

Want to know my secrets for perfect assembly? Freeze the cake layers for 30 minutes before frosting - it makes them easier to handle. And for those beautiful caramel drips, test the consistency on the inside of your bowl first. Too thick? Add a tiny bit more cream. Too thin? Let it cool longer.

Make It Your Own

This cake welcomes creative touches! Try different nuts, add a layer of crushed toffee, or swirl some peanut butter into the ganache. Sometimes I'll add espresso powder to the cake batter to deepen the chocolate flavor. The basic recipe is so reliable, you can really let your imagination run wild!

Storage Tips

This cake actually gets better after a day as the flavors meld together! Keep it covered at room temperature, or slice and freeze individual pieces. Just remember to bring frozen slices to room temperature before serving - the ganache and caramel are best when they're soft and gooey.

Perfect Pairings

Serve this cake with a glass of cold milk or hot coffee. For special occasions, add a scoop of vanilla ice cream - the contrast of temperatures is amazing! It's perfect for birthdays, holidays, or anytime you need an impressive chocolate dessert.

A slice of chocolate cake with a caramel topping and crushed peanuts on a white plate, accompanied by a whole cake in the background. Pin it
A slice of chocolate cake with a caramel topping and crushed peanuts on a white plate, accompanied by a whole cake in the background. | cookingkeys.com

Troubleshooting

Cake layers doming too much? Lower your oven temperature slightly. Ganache too thick? Add warm cream a tablespoon at a time. And if your caramel crystallizes, don't panic! Just start over, keeping your pot and utensils clean and sugar-free. Remember, even if it's not picture-perfect, it'll still taste amazing!

Frequently Asked Questions

→ Can I make this cake ahead of time?
Yes, you can make the cake layers a day ahead and store them wrapped at room temperature. Make the ganache and caramel fresh when assembling.
→ Why do you need both whole eggs and extra yolks?
The extra egg yolks add richness and moisture to the cake. They help create a more tender, fudgy texture.
→ Can I skip the peanuts in the caramel?
Yes, you can make the caramel sauce without peanuts for a smooth finish. The salt is important for flavor balance, but the nuts are optional.
→ How should I store this cake?
Store the assembled cake in the fridge for up to 4 days. Let it sit at room temperature for 30 minutes before serving.
→ Why does the caramel sauce need a larger pan?
When you add cream to hot caramel, it bubbles up dramatically. A larger pan prevents overflow and keeps you safe from hot caramel splashes.

Caramel Chocolate Cake

Three layers of rich chocolate cake covered with milk chocolate ganache and salted peanut caramel sauce. A decadent dessert that's sure to impress.

Prep Time
50 Minutes
Cook Time
50 Minutes
Total Time
100 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 three-layer cake)

Dietary: Vegetarian

Ingredients

01 1 cup cocoa powder.
02 1½ cups boiling water.
03 2½ cups all-purpose flour.
04 2 cups total sugar (white and brown).
05 ½ tablespoon baking powder.
06 1 teaspoon baking soda.
07 1 teaspoon salt.
08 2 whole eggs plus 3 yolks.
09 ¾ cup vegetable oil.
10 ¾ cup sour cream.
11 1 tablespoon vanilla extract.
12 16 ounces milk chocolate.
13 1 cup heavy cream, divided.
14 2 cups sugar for caramel.
15 ½ cup salted peanuts, chopped.

Instructions

Step 01

Mix cocoa with hot water. Combine dry ingredients separately. Blend in eggs, oil, sour cream, and vanilla. Add cocoa mixture gradually.

Step 02

Pour into three 9-inch pans. Bake at 350°F for 25 minutes until done. Cool completely.

Step 03

Heat cream and pour over chocolate. Stir until smooth. Let thicken 10 minutes.

Step 04

Cook sugar and water until amber. Add cream carefully, then salt, vanilla and peanuts.

Step 05

Layer cake with ganache and caramel between each layer. Top with remaining ganache and caramel, letting it drip down sides.

Notes

  1. Use larger pan for caramel to prevent overflow.
  2. Cake layers can be made ahead.
  3. Warm caramel if it gets too thick.

Tools You'll Need

  • 3 9-inch cake pans.
  • Large saucepan.
  • Offset spatula.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat.
  • Eggs.
  • Dairy.
  • Peanuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 591
  • Total Fat: 41 g
  • Total Carbohydrate: 116 g
  • Protein: 10 g