Caramel-chocolate-peanut Orgasm Cake 8) (from Scratch)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups flour
• 1 3/4 cups sugar
• 1/2 cup unsweetened dutch-processed cocoa powder
• 1/2-1 teaspoon salt
• 1 tablespoon baking soda
• 1 egg
• 2/3 cup vegetable oil
• 1 cup buttermilk
• 1 cup hot coffee
• 6 tablespoons butter
• 1/2 cup milk
• 1 cup sugar
• 2 cups semi-sweet chocolate chips
• 3/4 cup caramel sauce or 3/4 cup caramel topping
• 1 1/2 cups toasted peanuts

Recipe

• 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.