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