Chocolate and peanut butter cake

Chocolate and peanut butter cake

Total: 2 hr 15 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 666 kcal
, Fat: 40 g
, Carbohydrate: 64 g
, Protein: 12 g

Hands up if you could eat peanut butter non-stop straight from the jar? Peanut butter combined with chocolate is even better. And for the perfect finish, why not coat your masterpiece with even more chocolate! This sweet treat is well worth spending a little extra time in the kitchen. If you want your cake to have a little extra crunch, then go for crunchy peanut butter.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

70g dark chocolate (Crémant)
250g light spelt flour
1 ½tsp sodium bicarbonate
50g cocoa powder
130g icing sugar
½tsp bourbon vanilla powder
3 ½dl oat drink
1dl maple syrup
¾dl sunflower oil
1tsp apple vinegar

Peanut ganache

300g cream cheese, plain (Simply V vegan cream spread)
200g peanut butter
100g icing sugar

Glaze

1 ¼dl oat drink
50g icing sugar
120g dark chocolate (Crémant), broken into pieces
70g peanut butter
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Utensils

One springform pan (approx. 18 cm in diameter), greased

How it's done

Cake batter

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water.

Mix the flour, baking soda, cocoa, icing sugar and vanilla in a large bowl. Add the oat milk, maple syrup, oil and melted chocolate, mix into a thick batter, stir in the vinegar at the end. Transfer the batter to the prepared tin.

To bake

Approx. 35 mins. in the centre of an oven preheated to 170°C. Test with a skewer. Remove from the oven, allow to cool slightly, remove from the tin, turn out onto a rack and leave to cool. Using a knife, cut the cake horizontally into 3 equal pieces.

Peanut ganache

Thoroughly mix all of the ingredients. Spread 2 of the cake bases with 1/3 of the ganache each, precisely lay both bases on top of each other, place the 3rd base on top (baked side up), press down gently. Cover the remaining third of the ganache and set aside.

Glaze

Heat the oat milk and icing sugar in a small pan, stirring until the sugar has dissolved. Add the chocolate, melt over a low heat while stirring. Allow to cool slightly, stir in the peanut butter. Cover the glaze and chill for approx. 1 hr.

To decorate

Spread the glaze over the cake, smooth down. Transfer the reserved ganache to a piping bag, use to decorate the cake.

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