Description
This is a moist, dark chocolate cake. Inside the batter it contains chocolate chips, peanut butter chips and toffee bits.
Then, a layer of dark chocolate ganache is poured over the top. Crushed peanut butter filled-pretzels, oreo cookies, and salted peanuts are pressed into the outside of the cake. Then, caramel is drizzled on top.
It's everything but the kitchen sink! Holy cow! Amazing!
Ingredients
- Cake Flour
- Dark Unsweetened Cocoa
- Baking Powder
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Buttermilk
- Dark Chocolate Chips
- Peanut Butter Chips
- Toffee Pieces
- Heavy Whipping Cream
- Peanut Butter Filled Pretzels
- Oreo Cookies
- Salted Peanuts
- Caramel Sauce
Instructions
- Preheat oven to 350 degrees f
- Coat a 12-cup bundt pan with flour-added cooking spray
- In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt
- In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes
- Beat in eggs and vanilla, until combined, about 1 minute
- Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk
- Continue to beat for 1-2 minutes, or until ingredients are well combined
- Stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined
- Pour batter into prepared pan, and shake / tap a few times, to allow batter to settle into all of the creases
- Bake at 350 degrees f
- For 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached
- Cool for 10 minutes on a wire rack
- Run a knife around the edges of pan, and invert cake onto platter
- Cool for 45 minutes
- Bring cream to a boil, in a small saucepan, over medium heat
- Reduce heat to low, and stir in the additional 3 / 4 cup chocolate chips, until melted and smooth
- Drizzle evenly over cake and spread with a knife
- Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake
- Drizzle with caramel sauce