Source: Emily from Sugar Plum
Kitchen Sink Chocolate Bundt Cake
2 1/3 cups cake flour
3/4 cup unsweetened dark cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups buttermilk
1 3/4 cup dark chocolate chips, divided use
1 cup peanut butter chips
1 cup toffee bits
1/3 cup heavy whipping cream
3/4 cup coarsely chopped peanut butter-filled pretzels
3/4 cup coarsely chopped chocolate sandwich cookies
1/4 cup coarsely chopped salted peanuts
1/3 cup caramel sauce
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.