I’m not going to waste any time with idle chit chat and get right to this cake. This glorious, decadent, beautiful cake that changed my life. Just to let you know, this is a reblog from 2009. I never felt like this cake got circulated enough, and now that Pinterest exists I want to give it another chance on the Internet. I made this cake a lot that year, then I moved on to other things. But this past Thanksgiving Eve, I decided that my two pecan pies just wouldn’t be enough, so I made this cake at the last minute. I had forgotten how amazing it was.
I would say this is probably my favorite cake. Like maybe for all time. The peanut butter meringue frosting is like no other I’ve ever tasted. Spoonfuls are devoured when I make this cake. I pretty much make myself sick. The chocolate layers are extremely moist, and in between the layers there are crunchy little toffee bits and caramel drizzle. It has everything I want in cake. No wait. Maybe one day I will make the middle layer a cheesecake layer. But until then, this will do nicely.
This isn’t my recipe, but was given to me by a sweet cooking friend. She won first place at her state fair with it. Of course she did.
This probably isn’t for novice bakers. The cake part is easy, but the icing can be a little tricky. But if you follow the directions, it should turn out great. I have made it many, many times and only had one fail with the icing. ( I didn’t let my meringue cool enough and when I added the butter. It melted and turned grainy. )
–I like to use dark cocoa powder. But you could use regular.
–Like I said above, make sure the meringue is cool before adding the butter or it will melt.
–The caramel will harden immediately, so you may have to reheat it a little if it doesn’t drizzle well.
- Nonstick cooking spray for baking
- 2 cups sugar
- 2 cups all-purpose flour
- ½ cup cocoa
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla
- ½ teaspoon espresso powder
- 1 cup boiling water
- 1 8-ounce bag toffee bits
- 1⅛ cups sugar
- ¼ cup water
- ½ cup organic egg whites
- 3 sticks butter at room temperature
- 1½ cups creamy peanut butter
- 1 teaspoon vanilla
- 1½ cups confectioners’ sugar
- ½ cup light brown sugar
- 1 tablespoon cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. Line three 9-inch cake pans with wax paper or parchment circles and spray with nonstick cooking spray. Set aside.
- In a large bowl, sift together the dry ingredients. Add the eggs, buttermilk, oil and vanilla and beat until combined and smooth (about 1 minute). Stir espresso powder into hot water. Add to batter and mix until just combined. Pour batter into pans and bake for approximately 17 to 20 minutes or until skewer comes out clean. Let cool for 10 minutes, then remove cakes to wire racks to finish cooling.
- While cake is cooling, make frosting and caramel sauce.
- To assemble cake: Place bottom cake layer on serving plate. Spread with 1 cup frosting. Sprinkle ¼ cup toffee bits over top. Drizzle with caramel sauce. Place second layer on top. Spread with 1 cup frosting. Sprinkle ¼ cup toffee bits over top. Drizzle with caramel sauce.
- Spread remaining frosting over cake. Place ¾ cup toffee bits on top of frosted cake. Drizzle with remaining caramel sauce.
- To make the peanut butter meringue frosting: Place sugar and water into a saucepan. Stir to combine. Cook over medium heat until temperature reaches 240 degrees. During the last 5 minutes of cooking, whip egg whites in a stand mixer to stiff peaks using whip attachment. Slowly add hot sugar syrup and continue to beat for approximately 15 minutes or until mixture has cooled. Add butter, one tablespoon at a time, whipping after each addition. Add peanut butter and vanilla. Whip until fluffy. Add confectioners’ sugar and whip until combined and creamy.
- To make the caramel sauce: Place all ingredients except vanilla into a small sauce pan. Heat to a boil, stirring. Cook for 2 more minutes. Remove mixture from heat. Carefully add in vanilla (mixture will sputter). Stir to combine. Let cool until thickened but still liquid enough to drizzle.