3. Prepare the Chocolate Ganache:
- Chop the dark chocolate into small pieces and place them in a bowl.
- In a small saucepan, heat the cream until just beginning to simmer. Pour it over the chocolate, letting it sit for about 1 minute to soften.
- Stir gently until the ganache is silky and uniform, then allow it to cool slightly before spreading.
4. Assemble the Cake:
- Once the cake has fully cooled, carefully slice it horizontally into two even layers using a long serrated knife.
- Place the bottom layer on a serving plate and spread the caramel-peanut filling evenly across the surface. The mixture should be soft enough to spread easily but thick enough to stay in place.
- Place the second layer on top, pressing gently to set it in place without squeezing out the filling.
- Pour the ganache over the top of the cake, using a spatula to smooth it out and allow it to drip slightly over the edges for a beautiful finish.
- Refrigerate the cake for at least one hour before serving, allowing the ganache to set and the flavors to meld together.
Serving and Storage Tips
Serve the cake slightly chilled or at room temperature for the best texture — the caramel should be smooth and soft while the ganache remains glossy. Store leftovers covered in the refrigerator for up to three days. For an extra indulgent touch, garnish with a sprinkle of crushed peanuts or a drizzle of caramel just before serving.
