Peanut Butter Filled Cake
I have a delicious cake recipe for you today. If you're someone who loves peanuts and peanut butter, this peanut butter cake will become a favorite. Many of you might be wondering, “Where can I buy peanut butter?” You can usually find it in the section of supermarkets where chocolate spreads, hazelnut butters, and similar products are sold.
If you don't want to buy it, you can also make your own using a home made peanut butter recipe.
If you prefer, you can make the cake plain, without the peanut filling. But in my opinion, the real charm of this cake lies in the surprise inside. Whether or not to use chocolate sauce—or whether to use a store-bought one—is entirely up to you. These are personal preferences, so there’s no need to ask me about such things. And that applies not just to this recipe, but to all recipes.
On the other hand, I can't answer questions that would completely change the recipe—like “Can I use date syrup instead of sugar?” or “Will it work with rye flour?” I don’t give opinions on things I haven’t personally tried or whose results I can’t predict.
Back to the recipe… The cake turns out dense—it’s not soft and fluffy. The peanut butter filling inside has a texture somewhat like halva. The flavor and aroma of peanuts can be felt throughout the cake, not just in the filling. If stored covered, the cake stays fresh for at least 3 days. You can use dark chocolate, milk chocolate, or a mix of both for the topping, depending on your taste.
Enjoy!
Ingredients
- 3 eggs,
- 1 cup sugar,
- 1/2 cup vegetable oil,
- 1 cup milk,
- 2 cup flour,
- 2 scoopful of cocoa powder,
- 10 g baking powder.
For filling;
- 3 scoopful of peanut butter,
- 1/2 cup milk,
- 1 tbsp sugar,
- 1 tbsp flour.
For Sauce;
- 3 tbsp heavy cream,
- 60 g chocolate.
Preparation
- In a deep bowl beat the egss and sugar for cake batter,
- Add vegetbale oil and milk, beat,
- Add flour, cocoa powder and baking bowder, keep until smooth,
- For filling mix all ingredients in a bowl,
- Grease a cake mold,
- Pour half of the batter into the mold,
- Scoop the filling in the middle,
- Pour the remaining part on top,
- Bake in a 180 C degrees pre-heated oven until,
- Check if baked with toothpick test,
- Remove the cake from the mold when it comes at room temparature,
- Pour the cream in a sauce pan and heat,
- Remove from heat when it starts to boil,
- Add chocolate and stir constantly until melts,
- Set aside until ir comes at room temperature,
- Pour the sauce over the cake.
Bon appetit...