Ingredients
For the chocolate cake:
- 80 g of dark chocolate
- 160 ml of strong coffee
- 35 g of cocoa powder
- 125 ml of buttermilk or fermented milk
- 200 g of flour
- 1 ½ tsp. of baking soda
- ¼ tsp of salt
- 80 g of soft butter
- 200 g of cane sugar
- 1 tsp of vanilla extract
- 2 eggs
For the peanut butter cream:
- 110 g of cream cheese at room temperature
- 55 g of soft butter
- 330 g of powdered sugar
- 120 g of creamy peanut butter
For the dressing: a few pinches of crushed peanuts
Instructions
For the chocolate cake: Preheat the oven to 180°C. Grease 2 round baking pans of 15 cm to 17 cm and line the bottom. It is possible to bake in two batches to use the same pan. In a double boiler, melt the dark chocolate and set aside. Using a whisk, mix the cocoa powder and hot coffee until obtaining a smooth consistency. Then, stir in the buttermilk and set aside. Sift together the flour, baking soda and salt, and set aside. In a large bowl, place the butter, sugar and vanilla extract and beat with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating after each addition. Then, incorporate the melted chocolate. Stir into the chocolate batter one-third of the flour mixture, then half of the coffee mixture, then another third of the flour and the remaining coffee mixture, then the remaining flour blend. Divide the dough into two equal portions, distribute evenly into the baking molds and level the surface. Bake for about 35 minutes (start checking after 30 minutes), until the tip of a knife inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then carefully unmold them onto a wire rack before letting them cool completely. For the peanut butter cream: Daniela and Natacha's tip: the cream cheese and the butter should be at the same temperature. Take them out of the refrigerator before starting the preparation so that they are at the right temperature when it’s time to use them. In a stand mixer or using an electric hand mixer, combine the cream cheese, butter and vanilla extract. Beat with the whisk or flat beater attachment until well combined. Using a spatula, scrape down the sides of the bowl, then add the powdered sugar gradually, stopping the mixer to scrape down the sides if necessary, until smooth. Stir in the peanut butter and mix until obtaining a smooth consistency. For the dressing: Place the first cake on a plate. Daniela and Natacha's tip: you can place a small amount of peanut butter cream in the center of the plate under the cake to make sure it won’t move. Divide the butter cream in two portions. Then, using a pastry bag fitted with a large round tip, pipe a large line on the outer edges of the cake, before spreading the butter cream evenly. Place the second cake on top of the generous layer of butter cream. Then, using a second pastry bag fitted with a closed or open star tip, pipe small "stars" on the edges of the cake or all over the top. Sprinkle the cake with the crushed peanuts. Place the cake in the fridge for 1 hour or until ready to serve. Take the cake out of the fridge at least ten minutes before serving, depending on how long it has been in there. The cake can be kept up to 3 days in the fridge.
