August
12
16:50
Ingredients // Nuts

Chocolate cake with peanut cream

Ingredients:
  • flour - 2 cups sugar
  • - 2 1/2 cups
  • cocoa powder - 3/4 cup
  • soda - 2 teaspoons
  • salt - 1 teaspoon of vegetable oil
  • - 1 cup of sour cream
  • - 1 cup water
  • - 1 1/2 cups white vinegar
  • - 2 tbsp.
  • spoon vanilla extract - 1 teaspoon
  • eggs - 2 pieces
  • peanuts - 1/2 cup
  • Peanut butter: cream cheese - 300 grams
  • butter - 120 grams of powdered sugar
  • - 5 cups of peanut
  • oil - 2/3 cup
  • Chocolate glaze: Chocolate - 240 grams
  • peanut butter - 3 tablespoons.spoon
  • corn syrup - 2 tablespoons.spoon
  • milk - 1/4 cup
  • cream - 1/4 cup
instructions

1. Preheat oven to 175 degrees.Lubricate 3 round baking pan, pave it with parchment and grease it with oil.Sift the flour, sugar, cocoa powder, baking soda and salt in a large bowl.Stir.Add vegetable oil, sour cream, beaten.Gradually add the water and whisk.Whisk the vinegar and vanilla extract.Beat the eggs until smooth.Divide the batter among the three prepared pan.Bake 30 to 35 minutes.Allow to cool in the form of about 20 minutes.Remov

e from the mold, remove the parchment and give shortcakes cool completely.Meanwhile, prepare the peanut butter.In a large bowl with an electric mixer beat the cream cheese and butter.Gradually add powdered sugar, 1 cup at a time, whisking after each addition.Whisk at medium speed for 3 to 4 minutes.Add peanut butter and beat until smooth.2. Put one cooled cake on a large dish and coat with 2/3 cup peanut cream.Repeat with remaining layers.Top and sides of the cake grease with remaining cream.Put the cake in the refrigerator for 15-20 minutes.Meanwhile, prepare chocolate glaze.In a bowl set over a saucepan of boiling water, mix the chopped chocolate, peanut butter and corn syrup.Cook until chocolate is melted and mixture is smooth.Remove from heat and whisk cream.3. Pour over warm cake with chocolate icing, smooth with a spatula.Refrigerate at least 30 minutes.Remove from the refrigerator about 1 hour before serving.Garnish top with chopped peanuts and serve.

Servings: 12-16