Caramel Chocolate Peanut Orgasm Cake 8 from Scratch
Indulge your senses with this decadent Caramel Chocolate Peanut Orgasm Cake 8 made entirely from scratch—an irresistible dessert that’s as bold as its name suggests. Layers of ultra-moist chocolate cake are elevated by a luscious homemade caramel sauce, crunchy roasted peanuts, and a silky chocolate ganache that cascades down the sides for a show-stopping finish. Perfectly balanced between sweet and salty, this dessert delivers dynamic textures and flavors in every bite. Whether you’re celebrating a special occasion or satisfying a chocolate craving, this gooey, nutty masterpiece is sure to be the center of attention. Plus, with straightforward instructions and pantry-friendly ingredients, this recipe unleashes gourmet indulgence in your own kitchen.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel)
- 0.25 cup unsalted butter (for caramel)
- 0.5 cup heavy cream (for caramel)
- 1.5 cups roasted salted peanuts
- 1.5 cups semisweet chocolate chips
- 1 cup heavy cream (for ganache)
- 1 teaspoon salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until combined. Gradually add the wet ingredients into the dry ingredients and mix until smooth.
Carefully stir in the boiling water (the batter will be thin, but that's okay). Divide the batter evenly between the prepared pans.
Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the caramel sauce. Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts into a golden-brown liquid. Carefully stir in 1/4 cup of unsalted butter until melted, followed by 1/2 cup of heavy cream. Cook for an additional 1-2 minutes, then remove from heat. Let cool slightly before use.
To make the ganache, heat 1 cup of heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
To assemble the cake, place one layer of the cooled chocolate cake on a serving plate. Spread a generous layer of caramel sauce over the top, followed by a sprinkling of roasted peanuts. Place the second cake layer on top.
Pour the chocolate ganache over the top of the cake, letting it drizzle down the sides for a dramatic effect. Sprinkle the remaining peanuts on top, and optionally finish with a pinch of salt for extra flavor contrast.
Refrigerate the cake for at least 30 minutes to allow the layers to set. Bring the cake to room temperature before serving.
Nutrition Facts
Calories |
9614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.2 g | 687% | |
| Saturated Fat | 227.1 g | 1136% | |
| Polyunsaturated Fat | 101.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 8577 mg | 373% | |
| Total Carbohydrate | 1207.5 g | 439% | |
| Dietary Fiber | 115.4 g | 412% | |
| Total Sugars | 864.8 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1210 mg | 93% | |
| Iron | 57.1 mg | 317% | |
| Potassium | 6382 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
