Gooey Caramel and Chocolate Cake with Salted Peanuts
This chocolate cake, created by New York City pastry chef Jason Schreiber, is so mouthwatering, it doesn't even need icing.
Split each of the three 8" chocolate cakes into two layers 3/4" tall.
Using a 1/4" wide tip, pipe 6 oz of ganache onto the first layer of cake and refrigerate until firm. Spread with warmed caramel sauce and top with 1/4 cup of chopped peanuts. Repeat with remaining cake layers. The top layer of cake gets only ganache and no caramel or peanuts. It can then be decorated with a cocoa powder stencil.