06/01/2025
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!
Makes:
1 x 22cm cake
Prep Time: 15 minutes (plus 1 hour setting time for ganache)
Cooking Time: 30 minutes
Ingredients
- 3 eggs
- 2/3 cup caster sugar
- 1/2 cup cocoa
- 125g butter, melted
- 1/2 cup strong black espresso coffee
- 3/4 cup plain flour
- 1/2 cup ground almonds or desiccated coconut
- 50g dark chocolate, melted, for drizzling
- 1/2 cup scorched peanuts, for decoration
- PEANUT BUTTER FROSTING
- 125g butter, softened
- 1/4 cup crunchy peanut butter
- 1 cup pure icing sugar
Method
- To make the cake, whisk eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes). Combine cocoa, melted butter and coffee together and mix into cake mixture on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 22cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning out onto a cooling rack.
- To make the Peanut Butter Frosting, beat softened butter and peanut butter together until light and creamy. Sift in icing sugar and beat until fluffy. Frosting keeps at room temperature for a few days.
- To assemble, Spread the top of the cooled cake with the Peanut Butter Frosting, drizzle with melted chocolate and garnish with scorched peanuts.
Tips
- You can also drop some scorched peanuts into the cake mixture when in the tin for extra crunch.
- STYLING Use a pointed teaspoon to drizzle melted chocolate in circular swirls onto the frosting before topping with scorched peanuts.
- DRINK Espresso coffee
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