Cappuccino Peanut Butter Cake

Cappuccino Peanut Butter Cake



yield :

For the dough:
4 medium eggs
125 g sugar
125 g butter, room temperature
200 g flour
1/2 pack(s) baking powder
100 ml milk
25 g cocoa
2 tbsp Nutella
For the cappuccino white cholocate cream:
200 g chocolate, white (broken in pieces)
200 g cream cheese
200 ml whipping cream, chilled
1 tsp cappuccino
For the peanut cream:
2 tbsp milk
2 tbsp Nutella
2 tbsp peanut butter, room temperature
To garnish:
cocoa powder, chocolate sauce, grated chocolate, or other sweets

Directions for the Cappuccino Peanut Butter Cake

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Preheat oven to 180°C and place rack in centre of the oven. Line the bottom of a 26 cm round cake pan or spring form pan with backing or parchment paper.Preparing the dough:
Whisk eggs with sugar for a few minutes until light and creamy. Add the butter.

Sift and mix together the flour, baking powder and cacao. Alternately add the flour mixture and milk, in three additions, into eggs-butter cream and whisk well.

Pour the batter into the prepared pan and bake in the preheated oven for about 30-35 minutes. Cool.

Preparing the cappuccino white chocolate cream:
Melt the chocolate in a heatproof bowl or in the microwave: 2 to 3 minutes at medium heat, stirring every 30 seconds. Remove from heat. Beat in the cream cheese and the teaspoon cappuccino. Chill.

Once chilled, whip the cream until stiff, and then use a spatula to fold it into the chocolate cheese mixture.

For the peanut cream:
When the cake is cold, cut about 1 cm or a little bit less from the top of the cake, break it into small pieces and mix it with milk, nutella and peanut butter, so that results in a chocolate cream. Place the cream on the middle of the cake. If the cream is very stiff just form a cupola on top of the baked cake.

To assemble: 
Spread the cream on top of the chocolate cupola and garnish as you wish, e.g. cacao powder, chocolate sauce, grated chocolate or other sweets.