Chocolate Cake with Caramel Drip & Peanuts
Ingredients
For the Chocolate Cake
2 cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or hot coffee
For the Caramel Sauce (Drip)
1 cup sugar
6 tbsp butter (room temperature)
½ cup heavy cream
Pinch of salt (optional)
For Topping
1 cup roasted peanuts (unsalted or lightly salted)
Instructions
1. Make the Chocolate Cake
1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans.
3. In a large bowl, whisk together:
flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add milk, oil, eggs, and vanilla. Mix until smooth.
5. Pour in hot water/coffee and mix gently — the batter will be thin.
6. Divide batter into pans and bake 30–35 minutes, or until a toothpick comes out clean.
7. Cool cakes completely.
2. Make the Caramel Drip
1. Heat sugar in a saucepan on medium, without stirring, until it melts and turns amber.
2. Add butter and whisk until combined.
3. Slowly pour in heavy cream and mix until smooth.
4. Add a pinch of salt (optional).
5. Let caramel cool until thick but pourable.
3. Assemble the Cake
1. Place one cake layer on a stand. If you want, add a thin layer of caramel or frosting between layers.
2. Add the second cake layer.
3. Pour caramel sauce over the top, letting it drip down the sides.
4. Add roasted peanuts on top.
Enjoy!
