Chocolate-Peanut Cake
Description
The baking is simple and quick. The cake turns out incredibly tasty and tender! Airy, soft chocolate layers and a delicate buttery cream with a nutty flavor... For the cream, use unsweetened peanut butter – it has a brighter taste. If you use peanut butter with chopped nuts or coconut flakes, the flavor will be even more vivid and interesting. Try it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. In a deep bowl, combine the cocoa‑sifted flour, sugar, salt, and baking soda.
- 2
Step 2
Pour in the butter and milk, beat in the eggs. Turn the mixer on to medium speed and mix all the ingredients well. Add a tablespoon of vinegar to the batter – it will be tastier with balsamic – and process again with the mixer.
- 3
Step 3
Pour the batter into two 18–20 cm pans. Bake for about 15 minutes – until a dry crumb forms. Do not overbake the layers.
- 4
Step 4
Cool the layers on a rack. They turn out very tender and not dry. They do not need additional soaking.
- 5
Step 5
For the cream, beat the cream cheese with softened butter, peanut butter, and milk caramel until smooth. Cut both layers in half and spread each layer with the cream. Do not spread the top layer.
- 6
Step 6
For the glaze, melt a bar of milk chocolate, breaking it into small pieces and adding butter. It’s convenient to melt the chocolate in the microwave in short bursts of 10–15 seconds, stirring each time. Pour the glaze over the cake, decorate, and place it in the refrigerator for at least a couple of hours.
- 7
Step 7
Remove from the oven and serve warm or cooled.