Chocolate Peanut Butter Salted Caramel Toffee Cake

That sounds absolutely decadent! A Chocolate Peanut Butter Salted Caramel Toffee Cake would be a delightful combination of flavors and textures. Here’s how you might go about creating such a treat:

Ingredients:

• Chocolate Cake Layers:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• Peanut Butter Frosting:
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
• Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
• Toffee Bits:
  • 1 cup toffee bits (store-bought or homemade)

Instructions:

1. Chocolate Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
   • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
   • Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans.
   • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2. Peanut Butter Frosting:
   • In a large bowl, cream together butter and peanut butter until smooth.
   • Gradually beat in powdered sugar. Mix in cream, vanilla extract, and salt until smooth and creamy.
3. Salted Caramel Sauce:
   • Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
   • Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
   • Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
   • Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
   • Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.
   • Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. to Is done