Chocolate Cake with Caramel, Strawberry & Peanut Topping

Decadent Chocolate Cake

With Salted Caramel, Fresh Strawberries & Roasted Peanuts

This recipe combines a moist, rich cocoa sponge with the salty-sweet crunch of peanuts and caramel, balanced by the acidity of fresh strawberries.

1. The Chocolate Sponge

Yields a 9-inch round cake

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk (room temperature)

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup hot brewed coffee (or boiling water)

Instructions:

Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

Dry Ingredients: Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.

Wet Ingredients: Add buttermilk, oil, eggs, and vanilla. Mix on medium speed until well combined.

The Secret: Reduce speed and carefully pour in the hot coffee. Stir by hand until smooth (the batter will be thin).

Bake: Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before topping.

2. The Salted Caramel Sauce

Ingredients:

1 cup granulated sugar

6 tbsp salted butter (room temperature, cubed)

½ cup heavy cream

1 tsp sea salt

Instructions:

Heat sugar in a medium saucepan over medium heat, stirring constantly with a high-heat resistant spatula.

Once sugar melts into a thick amber liquid, immediately add the butter. Stir until melted (it will bubble rapidly).

Slowly pour in the heavy cream while stirring. Let boil for 1 minute.

Remove from heat and stir in the sea salt. Let it thicken as it cools.

3. Assembly & Toppings

Ingredients:

1 cup fresh strawberries (hulled and halved)

½ cup roasted salted peanuts (roughly chopped)

Optional: Whipped cream or chocolate ganache for a base layer.

Instructions:

Base Layer: If you want extra richness, spread a thin layer of chocolate ganache or whipped cream over the cooled cake.

The Fruit: Arrange the strawberry halves across the top of the cake.

The Crunch: Sprinkle the chopped peanuts generously over and between the strawberries.

The Finish: Drizzle the slightly warm (but not hot) caramel sauce in a zig-zag pattern over the entire cake.

Serving Tip

Serve immediately while the caramel is glossy. This cake pairs beautifully with a scoop of vanilla bean ice cream to cut through the richness of the peanuts and cocoa.