Ingredients:

  • 2 cups (240g) All-Purpose Flour
  • 2 cups (400g) Granulated Sugar
  • 3/4 cup (75g) Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup (240ml) Buttermilk
  • 1/2 cup (120ml) Vegetable Oil
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 cup (240ml) Hot Strong Coffee
  • 1 cup (200g) Granulated Sugar (for caramel)
  • 1/4 cup (60ml) Water (for caramel)
  • 1/2 cup (120ml) Heavy Cream (for caramel, warmed)
  • 4 tbsp (56g) Unsalted Butter, cubed (for caramel)
  • 1 tsp Flaky Sea Salt (for caramel)
  • 1 cup (226g) Unsalted Butter, softened (for frosting)
  • 1 cup (250g) Creamy Peanut Butter
  • 4 cups (480g) Powdered Sugar, sifted
  • 1/2 tsp Salt (for frosting)
  • 1 tsp Vanilla Extract (for frosting)
  • 3-5 tbsp Heavy Cream or Milk (for frosting)
  • 6-8 large Snickers Bars, roughly chopped
  • 1/2 cup Roasted Peanuts, roughly chopped (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper circles.
  2. Whisk dry ingredients (Flour, Sugar, Cocoa, leaveners, Salt) in a large bowl. In a separate bowl, mix wet ingredients (Buttermilk, Oil, Eggs, Vanilla).
  3. Combine wet and dry ingredients; mix until just incorporated. Slowly pour in the hot coffee/water. The batter will be thin.
  4. Divide batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer inserted comes out with moist crumbs attached. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  5. To make the caramel: Heat 1 cup of sugar and water in a saucepan until deep amber. Carefully whisk in warm cream, then whisk in the butter until smooth. Stir in salt. Set aside to cool until slightly thickened.
  6. To make the frosting: Cream the softened butter and peanut butter until light and fluffy. Gradually beat in the sifted powdered sugar and salt, then vanilla. Add heavy cream one tablespoon at a time until a smooth, spreadable consistency is achieved.
  7. Level the cooled cake layers if necessary. Place the first layer on a serving plate. Spread with frosting, drizzle liberally with cooled caramel sauce, and sprinkle with chopped Snickers/peanuts.
  8. Repeat the layering process with the second layer. Top with the final cake layer.
  9. Apply a thin 'crumb coat' of frosting over the entire cake and chill for 20 minutes to set the crumbs.
  10. Apply the final, generous layer of frosting, smoothing the sides. Drizzle remaining caramel artfully over the top edge, allowing drips down the sides. Top the cake centre with the remaining chopped Snickers and peanuts.