Decadent Recipe from Scratch

chelsweets.com

Kelly Eileen Moore

subheading: Moist Chocolate Cake Recipe:

2 ½ cups all-purpose flour (310g)

2 ½ cups granulated sugar (500g)

1 cup unsweetened cocoa powder (100g)

2 ½ tsp baking powder (10g)

2 tsp baking soda (12g)

1 tsp fine salt (6g)

1 ¼ cups water, warm (300g)

1 ¼ cups buttermilk, room temperature (300g)

⅔ cup vegetable or canola oil (150g)

3 large eggs, room temperature (168g)

2 tsp vanilla extract (8g)

subheading: Peanut Caramel:

2 cups granulated sugar (400g)

¾ unsalted butter, room temperature (170g)

½ cup heavy cream, room temperature (120g)

½ tsp fine salt (3g)

¾ cup salted peanuts, chopped (110g)

subheading: Peanut Butter Buttercream Frosting:

1 ½ cups (3 sticks) unsalted butter, room temperature (339g)

1 cup creamy peanut butter (250g)

1 tsp vanilla extract (4g)

½ tsp fine salt (3g)

7 cups powdered sugar (904g or 2 lb. bag)

⅔ cup heavy cream, room temperature (160g)

subheading: Milk Chocolate Ganache:

⅓ cup heavy cream (80g)

½ cup milk chocolate chips (85g)

subheading: Additional Cake Filling and Decoration:

8 Mini Snickers bars

½ cup salted peanuts, chopped (75g) - for the base of the cake

subheading: Recommended Tools:

8-inch cake pans

Spinning cake stand

10-inch greaseproof cake board

Large offset spatula

Bench Scraper

Electric hand mixer or stand mixer

1 Large piping bag

1 Small piping bag

Directions at chelsweets.com

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