Instructions

1. Chocolate cake
   Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8-inch springform cake tin with a little baking or parchment paper.
2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars.
3. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
4. Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave the cake for 5-10 minutes before transferring to a wire rack  to cool completely.
5. Chocolate caramel frosting
   In a large mixing bowl, beat the butter until creamy and smooth and then add one cup of icing sugar, along with a tablespoon of milk  to help loosen up the mixture. Beat until combined. Then sift in another cup of icing sugar and a tablespoon of milk. Finally, add the last cup of icing sugar, along with the cocoa powder. Beat again. The frosting should be nice and creamy. If its too thick, you can add another tablespoon of milk.
6. Finally, add the caramel sauce and beat until the frosting is lovely and smooth. Using a spatula, gently frosting your cake and then scatter then Snickers bars and peanuts over the top.