Chocolate and peanut butter cake

Name: Chocolate and peanut butter cake
Prep time: 40 min
Total time: 135 min
Yield: 10
Ingredients: ½ tsp bourbon vanilla powder; 250 g light spelt flour; 1 ½ tsp sodium bicarbonate; 280 g icing sugar; 1 dl maple syrup; 270 g peanut butter; 50 g cocoa powder; 300 g cream cheese, plain; 4 ¾ dl oat drink; 1 tsp apple vinegar; ¾ dl sunflower oil; 190 g dark chocolate (Crémant)

Total: 2 hr 15 min. | Active: 40 min.

vegan, lactose-free

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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.

Lara - Vanillacrunnch

Ingredients

for 10 pieces

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

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

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

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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