Description
This indulgent Take 5 Cake combines the rich flavors of a moist devil’s food cake enhanced with instant coffee, layered with a creamy peanut butter frosting, crunchy pretzels, and chopped Take 5 candy bars. The cake is topped with a luscious caramel and chocolate ganache glaze, making it a decadent dessert perfect for any special occasion or candy bar lover.
Ingredients
Scale
Cake
- 1 box Devil’s Food Cake Mix
- 1 teaspoon instant coffee granules
Frosting
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1/2 cup cream or milk
- Mini pretzels, broken (quantity as desired for layering)
- 7 Take 5 candy bars, snack size, chopped
Caramel Topping
- 1 (13-ounce) package caramels
- 1/4 cup butter
- 1/3 cup milk
Chocolate Ganache
- 12 ounces milk chocolate chips
- 6 ounces heavy cream
Instructions
- Prepare the cake batter. Preheat oven and prepare cake batter according to the Devil’s Food Cake mix package instructions, adding 1 teaspoon of dry instant coffee granules directly to the batter to enhance the chocolate flavor. Pour batter into pans and bake as directed for a 2-layer cake. Once baked, allow the cakes to cool completely.
- Make peanut butter frosting and assemble layers. In a mixing bowl, blend 1/2 cup softened butter with 1 cup creamy peanut butter and 1 teaspoon vanilla extract until smooth. Gradually add 5 cups powdered sugar alternating with 1/2 cup cream, beating until fluffy and spreadable. Place one cake layer on a serving plate, spread a layer of frosting, then sprinkle broken mini pretzels and chopped Take 5 candy bars evenly over the frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
- Prepare caramel topping. In a small saucepan, melt 1 (13-ounce) package of caramels with 1/4 cup butter and 1/3 cup milk over low heat, stirring constantly until smooth and pourable. Allow the caramel to cool slightly, then drizzle evenly over the top of the frosted cake, allowing some to drip down the sides.
- Make chocolate ganache and finish cake. Heat 6 ounces heavy cream in a saucepan or microwave until hot but not boiling, then pour over 12 ounces milk chocolate chips. Let sit for a minute, then stir until smooth and glossy. Pour the ganache over the caramel layer on the cake, spreading gently if needed. Refrigerate for at least 1 hour to set the ganache before slicing and serving.
Notes
- Adding instant coffee enhances the chocolate flavor without making the cake taste like coffee.
- Use snack-size Take 5 bars for easier chopping and distribution in the frosting layers.
- Broken mini pretzels add a delightful salty crunch that balances the sweetness.
- Allow the cake to cool completely before frosting to prevent melting.
- Chill the cake after glazing to help the ganache set properly.
- Store leftovers covered in the refrigerator for up to 4 days.
