This is a simple and fun cake to make. I got the idea and recipe from the March 2012 issue of the Food Network Magazine.
I did not follow their directions exactly. The directions state to use a frozen 12 oz pound cake. Instead, I made a dense vanilla cake. The cake is not as dense as a pound cake, but more like a wedding cake or a durable cake.
9”x13” homemade vanilla cake
Chocolate buttercream frosting ***the best chocolate buttercream I’ve ever made***
- 3 oz semisweet chocolate chips
- 1 stick unsalted butter, at room temperature
- 1/2 stick salted butter, at room temperature
- 3 Tbsp whole milk (probably should have used 4 Tbsp)
- 1 1 pound box of confectioner’s sugar
Peanut caramel filling
- ~1 cup roasted peanuts (I used a little more than 3/4 cup. I also did not have salted peanuts. Use salted peanuts if you have it.)
- I sprinkled a small amount of fine sea salt, since I didn’t have salted nuts. Try the mixture before doing this.
- 2 cups dulce de leche
- 10 oz semisweet chocolate chips
- 1 stick cold unsalted butter, cut into pieces
- I had to use an extra 2.5 oz of semisweet chocolate chips and 2 Tbsp of cold unsalted butter to make the wave on top of the cake. This was because of the size of my cake.
I wrapped the vanilla cake in plastic wrap and foil then placed it in the freezer. I do this to all of my cakes. It makes them moist. I typically freeze the cake overnight, but today I did not have the time. I left the cake in the freezer for about an hour.
I trimmed the sides and leveled the cake. I normally level my cakes when they are frozen. This helps prevent tearing and cuts down on the amount of crumbs.
I then spread an inch thick of chocolate buttercream frosting on top of the cake, making the edges slightly higher than the middle. I put the cake in the freezer for approximately 30 minutes.
I mixed the peanuts and dulce de leche in a bowl. Use 3/4 cup of peanuts and add more if you want.
Once the frosting was firm, I removed the cake from the freezer and spread the peanut mixture in a flat, even layer. I then returned the cake to the freezer for another 30 minutes.
Shortly before removing the cake from the freezer, I microwaved the chocolate and butter in 30 second intervals, stirring until the chocolate was smooth and melted.
I poured the chocolate on the cake and spread it evenly on the top and sides. I used an offset spatula. I put the cake in the freezer for an additional 6-8 minutes until the chocolate cooled some.
I had to make extra chocolate coating to create the wave on top of the cake. I started at the end of the cake, slightly touched the spatula into the chocolate at an angle and gently pulled up. I repeated along the cake while creating a wave effect. I then put the cake into the refrigerator to store. If you are going to serve the cake right away, put it into the refrigerator for about 10 minutes to firm the chocolate.
Overall, I’m happy with how the cake turned out. I would have liked to smoothed out the sides more, but it’s not too bad. Getting the wave right was the most difficult part.
I saved a tablespoon amount of frosting, chocolate coating and the peanut mixture to taste with some cake I have left over. As soon as I put this sucker in the refrigerator, I ate what I had saved and it was delicious.
If you make this cake, let me know what you think.