One Of Everything

This show-stopping dessert is a masterclass in contrasting flavors and textures.

Moist cake layers, rich peanut butter frosting, velvety chocolate ganache, sticky caramel sauce, and fluffy whipped cream come together in perfect harmony to create a truly decadent treat that’s sure to impress anyone with a sweet tooth.

Ready Time

3 hrs

Yields

6 servings

Ingredients

For the cake:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream
2 large eggs
2 teaspoons vanilla extract
For the peanut butter frosting:
1 cup creamy peanut butter
2 cups powdered sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
2 teaspoons milk
For the chocolate ganache:
1 cup semisweet chocolate chips
1 cup heavy cream
For the caramel sauce:
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1 tablespoon unsalted butter
1 teaspoon sea salt
1 teaspoon vanilla extract
For the whipped cream:
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Instructions

Start by preheating your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes.

Beat in the sour cream, eggs, and vanilla extract until well combined.

Gradually add the flour mixture to the wet ingredients, beating until just combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. For the peanut butter frosting, beat the peanut butter, powdered sugar, and salt until smooth and creamy.

Beat in the butter and milk until combined.

To make the chocolate ganache, heat the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth. Stir in the heavy cream until combined.

For the caramel sauce, combine the sugar, corn syrup, and water in a small saucepan.

Place over medium heat and cook, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and bring to a boil.

Cook, without stirring, until the caramel turns a deep amber color.

Remove from heat and stir in the butter, sea salt, and vanilla extract until smooth. For the whipped cream, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

To assemble the cake, place one cake layer on a serving plate.

Spread a layer of peanut butter frosting on top. Drizzle with chocolate ganache and caramel sauce.

Top with the second cake layer and repeat the layers.

Top with whipped cream and decorate as desired.

Notes

Make sure to use room temperature ingredients, especially the eggs and butter, for a tender crumb. Don’t overmix the cake batter, as it can result in a dense cake.

For the peanut butter frosting, if it’s too thick, add a little more milk.

If it’s too thin, add a little more powdered sugar. When making the chocolate ganache, be patient and don’t stir the chocolate too much, or it will seize up.

To prevent the caramel sauce from crystallizing, don’t stir it too much while it’s cooking, and avoid using a metal spoon.

For a lighter whipped cream, make sure the bowl and beaters are chilled before whipping the cream. To assemble the cake, you can refrigerate the cake layers for up to a day and the frostings and sauces for up to 3 days.

This recipe makes 6 servings, so feel free to adjust the recipe accordingly if you need more or fewer servings.