Indulging in a slice of Chocolate Peanut Cake is like embarking on a delightful journey of flavors and textures. The rich, moist chocolate cake, combined with the nutty crunch of roasted peanuts and a smooth chocolate sauce, makes for a decadent treat that can brighten any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself, this cake is sure to be a crowd-pleaser.
Ingredients
- 1 egg
- 1 cup sugar (120 g)
- 1 packet vanilla (8 g)
- 1 and ¼ cups vegetable oil (110 ml)
- 1 cup milk (150 ml)
- 2 cups flour (200 g)
- 14 g cocoa powder
- 16 g baking powder
- 1 tablespoon vinegar
- 100 g dark chocolate
- 1 caramel-flavored Danette pudding (or ¼ cup milk, 20 ml, as a substitute)
- 80 g roasted and crushed peanuts
Directions
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 8-10
Nutrition Info (per serving): Approximately 250 calories
-
Prepare the Batter: In a large bowl, whisk the egg and sugar until light and creamy. Add the vanilla extract and mix well.
-
Add Wet Ingredients: Pour in the vegetable oil and milk, whisking until the mixture is smooth and uniform.
-
Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture while stirring continuously.
-
Add Vinegar: Stir in one tablespoon of vinegar to the batter, mixing until fully incorporated.
-
Prepare the Pan: Grease a 20 cm baking mold with butter or oil to prevent sticking.
-
Pour and Bake: Pour the batter into the prepared baking mold and bake in a preheated oven at 180°C for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
-
Make the Sauce: While the cake is baking, melt the dark chocolate in a heatproof bowl. Once melted, mix in the caramel-flavored Danette pudding (or milk) until smooth.
-
Add the Peanuts: Stir in the roasted and crushed peanuts into the chocolate sauce, combining thoroughly.
-
Cool the Cake: Once the cake is baked, allow it to cool completely in the mold before transferring it to a wire rack.
-
Set and Serve: Pour the peanut chocolate topping over the cooled cake. Let it set for 20–30 minutes before slicing and serving.
How to Serve
Chocolate Peanut Cake is best served at room temperature. For an extra touch, consider garnishing each slice with a sprinkle of crushed peanuts or a dollop of whipped cream. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an unforgettable dessert experience. Enjoy with a cup of coffee or tea to elevate the flavors and make every bite a moment to savor.
FAQs
1. Can I substitute the egg in this recipe?
Yes, you can use a flaxseed meal or chia seed gel as an egg substitute if needed.
2. How should I store leftover Chocolate Peanut Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
3. Can I use different nuts instead of peanuts?
Absolutely! Feel free to use your favorite nuts, such as walnuts or hazelnuts, for a different flavor profile while still complementing the chocolate.