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 need icing.
Source: Martha Stewart Weddings, Spring 2013
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.