1. Prepare the caramel sauce according to the directions in that recipe. The caramel sauce can be made up to two weeks ahead. When you’re ready to build the cake, I’d suggest letting the caramel sit out to get to room temperature so that it’s spreadable.
2. Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
3. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
4. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6. Add half of the dry ingredients to the batter and mix until mostly combined.
7. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
9. Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
11. To make the chocolate ganache filling, add the chocolate chips to a small bowl.
12. Heat the cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes, then whisk until smooth.
13. Put the ganache in the fridge to firm up a bit so that it’s firmer but still spreadable.
14. To make the crunchies, preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper. Combine the sugar cone crumbs, sugar, salt and melted butter and toss until well coated.
15. Spread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden.
16. Remove from the oven and use a fork or something similar to toss the mixture and break it up, then set aside to cool.
17. Once cooled, add the chopped peanuts and combine. Set aside.
18. To make the vanilla buttercream, beat the butter and shortening together until smooth.
19. Slowly add half of the powdered sugar and mix until smooth.
20. Add the vanilla extract and 2 tablespoons of water or milk and mix until smooth.
21. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
22. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Next, cut each cake horizontally to make 4 layers of cake total. See my tutorial for leveling and torting a cake for additional help.
23. To build the cake, place the first layer of cake on a cardboard cake circle or a serving platter.
24. Spread about 1/2 a cup of vanilla buttercream into an even layer on top of the cake layer, then use the frosting to create a dam around the outer edge of the cake. See my tutorial on how to build a cake for more guidance (I actually used this cake for the tutorial, so the pictures are quite helpful).
25. Spread about 1/2 a cup of caramel sauce into an even layer in the middle of the dam of frosting, then level out the dam and caramel sauce so that it’s all an even layer.
26. Add another layer of cake on top of the caramel sauce. For help moving cake layers around, I like to use a cake lifter.
27. Pipe another dam of frosting around the edge of the cake, then fill it with the chocolate ganache and spread into an even layer.
28. Sprinkle an even layer of the sugar cone/peanut crunchies over the chocolate ganache.
29. Add the third layer of cake, then repeat another layer of vanilla buttercream, a dam around the outer edge and another 1/2 cup of caramel sauce (the same as steps 24-25).
30. Add the final layer of cake on top, then frost the outside of the cake with the remaining vanilla buttercream. Refer to my tutorial for frosting a smooth cake, if needed.
31. To decorate the cake, add the chocolate chips for the topping to a medium bowl.
32. Heat the cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes, then whisk until smooth.
33. Dip the sugar cones into the chocolate one by one and then add the to the top of the cake.
34. Use the remaining chocolate ganache to create a drip around the sides of the cake, then fill in the top. Refer to my tutorial for making a chocolate drip cake, if needed.
35. Finish off the cake with the remaining sugar cone/peanut crunchies.
36. Refrigerate the cake until ready to serve, then let sit out for 1-2 hours before serving. Cake is best when stored well covered in the fridge. Best if eaten within 2-3 days.