Chocolate Peanut Cake Recipe
Ingredients
For the Cake:
4 eggs
A pinch of salt
1 teaspoon vanilla sugar
70 g (2.46 oz) sugar (about ⅓ cup)
100 g (3.5 oz) flour (about ¾ cup)
30 g (1 oz) cocoa powder (about 3 tablespoons)
20 g (0.7 oz) cornstarch (about 2 tablespoons)
For the Cream Filling:
40 g (1.4 oz) sugar (about 3 tablespoons)
30 g (1 oz) cocoa powder (about 3 tablespoons)
20 g (0.7 oz) cornstarch (about 2 tablespoons)
350 ml (14 fl oz) milk (about 1 ½ cups)
80 g (2.8 oz) dark chocolate (about ⅔ cup, chopped)
100 g (3.5 oz) ricotta cheese (about ½ cup)
80 g (2.8 oz) condensed milk (about ⅓ cup)
150 ml (5.3 fl oz) whipping cream (about ⅔ cup)
20 g (0.7 oz) cocoa powder (about 2 tablespoons)
For the Chocolate Coating:
150 g (5.3 oz) chocolate (about 1 cup, melted)
Vegetable oil (for thinning the chocolate)
20 g (0.7 oz) peanuts, chopped
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 180°C (350°F) and grease a round cake mold (approximately 20 cm or 8 inches in diameter).
Separate the egg whites from the yolks. In a large bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the 70 g of sugar and beat until stiff peaks form.
In a separate bowl, whisk the egg yolks with 1 teaspoon of vanilla sugar until creamy and pale.
Gently fold the beaten egg yolks into the whipped egg whites, being careful not to deflate the mixture.
Sift the flour, 30 g of cocoa powder, and 20 g of cornstarch together, and carefully fold the dry ingredients into the egg mixture until fully incorporated.
Pour the batter into the prepared cake mold and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
2. Prepare the Cream Filling
In a medium saucepan, combine the 40 g of sugar, 30 g of cocoa powder, and 20 g of cornstarch. Slowly whisk in the 350 ml of milk, ensuring there are no lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Once thickened, remove from the heat and stir in the chopped dark chocolate until fully melted and smooth. Let the mixture cool to room temperature.
In a separate bowl, whisk the ricotta cheese and condensed milk until smooth.
Whip the cream to stiff peaks and gently fold it into the ricotta mixture.
Once the chocolate mixture has cooled, fold it into the ricotta-cream mixture, combining gently until smooth and well-mixed.
3. Assemble the Cake
Once the cake has cooled, slice it horizontally into two even layers using a sharp serrated knife.
Place the bottom layer on a serving plate and spread half of the cream filling evenly across the surface.
Place the second layer of the cake on top, and spread the remaining cream over the top and sides of the cake.
Refrigerate the cake for at least 1 hour to allow the cream to set and firm up.
4. Prepare the Chocolate Coating
Melt the 150 g of chocolate in a double boiler or microwave in short intervals, stirring frequently to ensure the chocolate melts evenly.
Stir in 1-2 tablespoons of vegetable oil to thin the chocolate slightly, making it easier to pour and spread over the cake.
Mix in the chopped peanuts to add a crunchy texture to the chocolate coating.
Pour the melted chocolate over the chilled cake, ensuring the top and sides are evenly coated. Let the chocolate set at room temperature or place the cake back in the refrigerator for 30 minutes until the coating is firm.
5. Serve the Cake
Once the chocolate coating has set, slice the cake and serve. Each bite offers a perfect balance of moist chocolate cake, rich cream filling, and a crunchy chocolate-peanut topping.
Tips for Success:
Cake Layers: If the cake is too delicate to slice in half, you can bake the batter in two separate cake pans for more even layers.
Cream Consistency: Make sure the chocolate mixture is fully cooled before mixing it with the whipped cream to avoid melting the cream and losing its airy texture.
Storage: Store the cake in the refrigerator for up to 3 days. The flavors intensify as the cake rests, making it even more delicious the next day.
Nutritional Information (Per Serving)
This recipe makes approximately 8 servings.
Calories: 450 kcal
Protein: 8 g
Fat: 25 g
Carbohydrates: 50 g
Sugar: 35 g
Fiber: 3 g
Sodium: 150 mg
Final Thoughts
This Chocolate Peanut Cake is a luxurious dessert that combines layers of light chocolate cake with a creamy filling and a rich chocolate coating. The crunchy peanuts add texture, while the ricotta-based cream filling keeps the cake light and not overly sweet. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to satisfy any chocolate lover’s cravings!
