Decadent Chocolate Peanut Cake

This Decadent Chocolate Peanut Cake is the talk of the town for a reason. With its rich layers of moist chocolate cake, creamy peanut-infused filling, and a glossy dark chocolate topping, it’s a visual and sensory delight. The crunch of peanuts and the smoothness of whipped cream add a contrast in textures that makes each bite more exciting than the last. It’s a dessert that promises not just to satisfy your sweet cravings but to elevate them into a luxurious experience.

Crafted with love and precision, this cake is a testament to the joy of baking and the pleasure of indulgence. Whether it’s a special occasion or a simple treat for yourself, it’s designed to bring a moment of bliss into your day. The combination of chocolate and peanuts is timeless, but in this cake, it’s also innovative, offering a new way to enjoy these beloved flavors. It’s not just a cake; it’s an invitation to indulge in the finer things in life.

Full Recipe:

Ingredients:

  • Eggs: 4
  • Sugar: 100g (3.5 oz)
  • Vanilla sugar: 10g (0.4 oz)
  • Milk: 200ml (6.8 fl oz) (divided into 50ml and 150ml)
  • Oil: 90ml (3 fl oz) (divided into 50ml and 40ml)
  • Flour: 80g (2.8 oz)
  • Cocoa: 30g (1.1 oz)
  • Baking powder: 8g (0.3 oz)
  • Boiled condensed milk: 200g (7.1 oz)
  • Whipping cream: 200ml (6.8 fl oz)
  • Peanuts: 200g (7.1 oz) (divided into two portions)
  • White chocolate: 20g (0.7 oz)
  • Coffee: 100ml (3.4 fl oz)
  • Whipped cream: 50g (1.8 oz)
  • Almond flakes: 5g (0.2 oz)
  • Dark chocolate: 200g (7.1 oz)

 

Directions:

  1. Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
  2. In a bowl, beat the eggs with sugar and vanilla sugar until light and fluffy.
  3. Gradually add 50ml of milk and 50ml of oil, mixing well.
  4. Sift in the flour, cocoa, and baking powder. Mix until smooth.
  5. Pour the batter into the prepared baking tray and bake for about 20-25 minutes. Let it cool.
  6. For the filling, mix the boiled condensed milk with the whipping cream and 100g of peanuts. Spread this mixture over the cooled cake.
  7. Melt the white chocolate and drizzle it over the filling.
  8. In a small bowl, mix 150ml of milk with the coffee. Pour this over the cake, allowing it to soak in.
  9. Top with whipped cream and sprinkle with almond flakes.
  10. For the chocolate topping, melt the dark chocolate with 40ml of oil. Pour this over the cake, spreading it evenly.
  11. Sprinkle the remaining peanuts on top.
  12. Refrigerate for a few hours before serving.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes + chilling
Kcal: 520 kcal | Servings: 8 servings