Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before removing them from the pans.
Filling
- In another bowl, mix together the peanut butter and powdered sugar until smooth.
- Whip the heavy cream until soft peaks form, then fold it into the peanut butter mixture.
Assembly
- Place one cake layer on a serving plate. Spread half of the peanut butter filling over the top, followed by half of the caramel sauce and a sprinkle of chopped peanuts.
- Top with the second cake layer and repeat the filling process.
- Finish with chocolate ganache on top and additional peanuts for decoration.
- Slice and serve at room temperature.
Nutrition
Notes
Make sure the cakes are completely cooled before adding the fillings to prevent melting. Use a spatula to evenly spread the peanut butter filling for a nice appearance. If you want a richer flavor, use dark chocolate cake mix instead of regular chocolate. For a different flavor, try using almond butter instead of peanut butter and add crushed almond toppings.