Description
This decadent layered masterpiece combines moist chocolate sponge with a rich salted peanut caramel and smooth peanut butter buttercream. Finished with a glossy chocolate ganache drip, it perfectly captures the iconic textures and flavors of the classic candy bar in a sophisticated dessert form.
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Warm water
- Buttermilk
- Vegetable oil
- Large eggs
- Vanilla extract
- Unsalted butter
- Heavy whipping cream (36% fat)
- Salted peanuts
- Creamy peanut butter
- Powdered sugar
- Chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line four cake pans with parchment paper.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl to ensure a lump-free base.
- Whisk the warm water, buttermilk, oil, eggs, and vanilla in a separate vessel, then combine with the dry ingredients until just smooth.
- Distribute the batter evenly among the pans and bake for 22–25 minutes; immediately move to the freezer for 30 minutes post-bake to lock in steam.
- Prepare the caramel by heating sugar until amber, then stirring in butter, heavy cream, and salt before allowing it to cool and folding in the peanuts.
- Make the buttercream by beating the butter and peanut butter until aerated, then slowly mixing in vanilla, salt, powdered sugar, and heavy cream.
- Level the cooled cake layers and assemble by piping a buttercream dam around the edge of each layer and filling the center with the peanut caramel.
- Stack the layers and chill the entire cake for 20 minutes to set the structure.
- Create the ganache by pouring hot heavy cream over chocolate chips, letting it sit for one minute, then stirring until a glossy emulsion forms.
- Pour the ganache over the top of the chilled cake, guiding the drips down the sides, and let set before serving.
Notes
To achieve perfectly clean slices, use a sharp serrated knife dipped in hot water and wiped dry between every cut. For the best flavor experience, allow the cake to sit at room temperature for about 30 minutes before serving to ensure the caramel and buttercream reach their ideal melting textures.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American