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Prepare the Cake Batter:
In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
Slowly incorporate 50ml milk and 50ml oil while whisking.
Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.
Bake the Cake:
Pour the batter into a greased 35 x 24 cm baking tray.
Preheat your oven to 180°C (350°F) and bake for 15 minutes.
Let the cake cool in the pan for 30 minutes.
Prepare the Cream Layer:
In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.
Fold in 100g coarsely chopped peanuts.
Spread this peanut cream evenly over the cooled cake base.
Make the Chocolate Topping:
In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
Assemble the Cake:
Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
Sprinkle with 100g chopped peanuts and 5g almond flakes.
Final Cooling and Setting:
Allow the cake to cool to room temperature.
Refrigerate for at least 30 minutes to set the chocolate.
Serve:
Cut the cake into squares.
Serve with a dollop of whipped cream.
Serving Suggestions:
With Whipped Cream: Add extra richness by serving with whipped cream.
Pair with Coffee: A perfect dessert to accompany a cup of coffee or tea.
Cooking Tips:
Proper Cooling: Ensure the cake is completely cool before adding the cream layer to prevent melting.
Smooth Topping: For a smoother finish, make sure the chocolate is fully melted and free of lumps.
Nutritional Information (per serving, based on 12 servings):
Calories: 350 kcal
Protein: 6g
Fat: 22g
Carbohydrates: 35g
Fiber: 3g
Storage:
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Can be frozen for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
Decadent Layers: Combines rich chocolate with creamy peanut and coffee flavors.
Easy to Make: Simple steps with impressive results.
Versatile: Great for any occasion, from everyday treats to special celebrations.
Indulgent Yet Balanced: Offers a satisfying dessert with a balance of sweetness and texture.
Conclusion:
This Decadent Chocolate Peanut Cake is a delicious indulgence that’s easy to prepare and perfect for any occasion. With its rich chocolate layers, creamy peanut filling, and a hint of coffee, it offers a delightful treat that will impress family and friends. Enjoy every bite of this delightful dessert!
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate if you prefer a sweeter topping.
What can I use instead of boiled condensed milk?
You can use sweetened condensed milk as a substitute.
Can I make this cake in advance?
Yes, the cake can be made ahead of time and stored in the refrigerator.
How can I make the cake less sweet?
Reduce the amount of sugar and chocolate used in the recipe.
Can I add other nuts or toppings?
Feel free to experiment with different nuts or toppings to suit your taste.
How do I ensure the cake layers are set properly?
Make sure each layer is fully cooled before adding the next layer.
Can I substitute the oil with butter?
Yes, you can use melted butter instead of oil for a richer flavor.
What if I don’t have a 35 x 24 cm tray?
You can use a different size tray; just adjust the baking time accordingly.
Can I use non-dairy alternatives for cream and milk?
Yes, substitute with non-dairy cream and milk as needed.
How can I make the cake more festive?
Decorate with additional sprinkles or edible glitter for a festive touch.
