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Caramel-Chocolate-Peanut Orgasm Cake 8) (from scratch)

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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.**”
READY IN:
1hr 10mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

  • CAKE
  • 2 cups flour
  • 1 34 cups sugar
  • 12 cup unsweetened Dutch-processed cocoa powder
  • 12-1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 egg
  • 23 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup hot coffee
  • FROSTING
  • 6 tablespoons butter
  • 12 cup milk
  • 1 cup sugar
  • 2 cups semi-sweet chocolate chips
  • 34 cup caramel sauce or 34 cup caramel topping
  • 1 12 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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