Recipe courtesy of Meghan Smith

Chocolate Cake

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr 25 min (includes cooling and setting time)
  • Active: 1 hr 5 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Chocolate Cake:

Nougat Filling:

Salted-Caramel Buttercream Frosting:

Directions

  1. For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and then flour the insides of the pans, tapping out excess.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  3. Add the wet ingredients to the dry ingredients, and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl; mix for an additional 20 seconds--the batter will be very thin. Divide the batter evenly among the prepared pans.
  4. Bake for 20 minutes. Rotate the pans and continue baking until a toothpick inserted into the center of one of the cakes comes out almost clean, with just a few moist crumbs, about 12 minutes more. Cool the cakes in the pans on a wire racks for 20 minutes, then carefully turn out onto cooling racks to cool completely.
  5. For the nougat filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved. Bring to a boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from the heat and add the marshmallow fluff, peanut butter and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature, stirring occasionally, before using in the cake--you can do this by leaving it at room temperature, or you can place it into the refrigerator to speed up the process. (Makes 2 cups.)
  6. For the salted-caramel buttercream frosting: In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes. Pour in the salted caramel sauce, salt and vanilla, and beat until combined. Reduce the speed to medium-low, and slowly add the powdered sugar, a little at a time, until fully incorporated. Increase the speed to medium-high and beat until light and fluffy, an additional 2 to 3 minutes. (Makes 2 cups.)
  7. To assemble: Level off the tops of the cakes if they baked up uneven or domed. Place one cake layer on a serving plate. Cover with half of the nougat filling. Top with a second cake layer, and cover with the remaining filling. Place the final cake layer, face-down, on top.
  8. Frost the cake with the salted-caramel frosting, finishing it as smoothly as possible. Drizzle with caramel if desired.
  9. Refrigerate for at least 1 hour, until the frosting is set.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …