Chocolate biscuit cake with creamy chocolate peanut cream
Love chocolate cakes? Then I want to treat you to an incredibly delicious homemade masterpiece. Wet biscuit cakes soaked in chocolate cream with an unobtrusive peanut aftertaste are just a godsend for sweet tooth and chocolate addicts. It is simply impossible to refuse a piece of such chocolate happiness. Don't be afraid of a long list of products. My detailed step-by-step recipe with a photo will help you easily and simply deal with all the nuances of cooking. A little effort and a simple but very tasty chocolate sponge cake with creamy chocolate peanut cream will appear on your table. 🙂
Chocolate biscuit:
- large chicken eggs - 4 pcs.;
- sugar - 120 gr;
- wheat flour - 100 gr;
- cocoa - 20 gr;
- instant coffee - 1 tablespoon;
- boiling water - 2 tablespoons;
- refined vegetable oil - 3 tablespoons;
- baking powder - ⅔ tsp
Creamy Chocolate Peanut Cream:
- cream from 33% and more - 300 gr;
- black chocolate - 150 gr;
- peanut butter - 100 gr;
- powdered sugar - 100 gr or to taste.
Impregnation:
- boiling water - 125 ml;
- sugar - 2 tablespoons;
- cognac - 2 tablespoons;
- instant coffee - 1 tbsp.
How to make Chocolate Biscuit Cake
First of all, when preparing a mega-chocolate treat, let's prepare an airy chocolate biscuit. You can find the step by step recipe by clicking on the link. Before assembling the cake, the cake must be completely cool. You can even bake it in the evening, and in the morning continue to work on the design and assembly of the cake.
While the biscuit is resting, from the ingredients indicated in the recipe we will prepare delicious creamy chocolate and peanut cream . Before forming the cake - send it to the refrigerator.
To impregnate the cakes, dissolve sugar and coffee in hot water, cool to room temperature and pour in brandy. Aromas in the kitchen will scatter, simply, divine.
Cut the cooled chocolate biscuit into three layers with a sharp knife.
On a serving dish, put the cake, which was the top of the biscuit, cut up. Soak it with 1/3 of the syrup. It is convenient to do this with a brush or a teaspoon.
We spread about 1/4 of the chocolate-peanut cream on the soaked biscuit, evenly distributing it over the entire surface.
We perform the same operation twice more. The last should be the bottom of the biscuit, which we lay out cut down. So the surface of the cake will be more uniform and dense, it will be easier to level it. In the end, we should have some cream left for the final design.
We coat the sweet preparation with the remaining cream and level it, or vice versa, we achieve a uniformly careless effect.
I sprinkled the top of the cake with cocoa and garnished with chopped peanuts. Grated chocolate or chocolate chips are suitable for sprinkling - fantasize.
Before serving, the chocolate biscuit cake needs to be infused for a couple of hours in the refrigerator.
It will become especially tasty if you spend the night in the cold. I recommend that you be patient and take your time. Although I know how difficult it is. 🙂 Have a delicious tea party!
