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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.
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
One springform pan (approx. 18 cm in diameter), greased
How it's done
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.
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.
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.
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.
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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