Chocolate cake with peanuts & coffee

Ingredients

Chocolate & Coffee Sponge Biscuit

1 egg
140 grams (4.95 ounces) sugar
55 grams (1.95 ounces) warm milk
100 milliliters (3.40 fluid ounces) freshly brewed coffee
150 grams (5.30 ounces) flour
10 grams (0.35 ounces) baking powder
50 grams (1.75 ounces) vegetable oil (olive/sunflower)
40 grams (1.40 ounces) cocoa powder

Peanut Cream Mousse

500 grams (17.65 ounces) mascarpone
250 grams (8.80 ounces) sour cream
100 grams (3.55 ounces) powdered sugar
100 grams (3.55 ounces) peanut butter
10 grams (0.35 ounces) gelatin
50 grams (1.75 ounces) cold water

Gourmet Glaze

300 grams (10.60 ounces) milk chocolate
70 grams (2.45 ounces) vegetable oil (olive/sunflower)
50 grams (1.75 ounces) chopped peanuts

Equipment

Electric Mixer
A must for achieving a smooth, lump-free batter and perfect mousse texture.
18 cm (7 inch) Cake Ring
Essential for assembling and shaping this layered wonder.
Wire Rack
Helps the cake cool evenly, preventing soggy bottoms.
Plastic Wrap
Ensure your cake stays fresh while chilling.
Microwave/Double Boiler
For melting chocolate to perfection without burning it.

Instructions

Step 1

1. Preheat your oven to 180°C (356°F). Grease and line an 18 cm (7 inch) cake mold.Use parchment paper for easy removal of the cake.

Step 2

2. In a mixing bowl, whip 1 egg and 140 grams (4.95 ounces) sugar until pale and fluffy. Add 50 grams (1.75 ounces) vegetable oil and continue beating until smooth. Then pour in 55 grams (1.95 ounces) warm milk and mix.Make sure the milk is warm, not hot, to avoid curdling the egg mixture.

Step 3

3. Sift together 150 grams (5.30 ounces) flour, 10 grams (0.35 ounces) baking powder, and 40 grams (1.40 ounces) cocoa powder. Gradually fold this into the egg mixture.Sifting helps to aerate the flour and remove any lumps.

Step 4

4. Gently pour in 100 milliliters (3.40 fluid ounces) freshly brewed coffee and blend until the mixture is smooth.The coffee should be hot to help bloom the cocoa and enhance the chocolate flavor.

Step 5

5. Pour the batter into the prepared cake mold and bake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. Cool the cake on a wire rack.Avoid opening the oven door during baking to prevent the cake from collapsing.

Step 6

6. Once cooled, wrap the cake in plastic wrap and refrigerate it. Before use, divide the cake into three layers.Chilling the cake makes it easier to slice into even layers.

Step 7

7. For the mousse, soak 10 grams (0.35 ounces) gelatin in 50 grams (1.75 ounces) cold water until bloomed.Gelatin needs time to fully soften; about 5-10 minutes should suffice.

Step 8

8. In a large mixing bowl, combine 500 grams (17.65 ounces) mascarpone, 250 grams (8.80 ounces) sour cream, 100 grams (3.55 ounces) powdered sugar, and 100 grams (3.55 ounces) peanut butter. Mix at slow speed until smooth.Avoid over-mixing to prevent the mascarpone from becoming grainy.

Step 9

9. Heat the bloomed gelatin until fully dissolved and then slowly whisk in a small portion of the mascarpone mixture.This process is called tempering and ensures a smooth integration of gelatin.

Step 10

10. Add the gelatin mixture to the remaining mascarpone mixture and whip for a few minutes until smooth. If the mousse is too liquid, refrigerate for 5 minutes to stiffen up.The mixture should be smooth and airy, but not too runny.

Step 11

11. For the glaze, melt 300 grams (10.60 ounces) milk chocolate and combine with 70 grams (2.45 ounces) vegetable oil. Stir in 50 grams (1.75 ounces) chopped peanuts. Allow the glaze to cool slightly.Don’t overheat the chocolate to avoid seizing.

Step 12

12. Assemble the cake by placing one sponge layer in a ring mold. Spread half of the mousse on top, followed by the second sponge layer. Add the remaining mousse and top with the final sponge layer. Freeze overnight or refrigerate for several hours.Freezing helps the mousse set firmly, making it easier to glaze.

Step 13

13. Once chilled, remove the cake from the ring mold and cover it with the prepared glaze. Let the glaze set before serving.Gentle heating of the glaze may help achieve a glossy finish.

Servings

✨ **Serving Suggestions & Ideas** ✨

Bring this cake to life by garnishing it with a drizzle of extra chocolate sauce or a sprinkle of chopped peanuts on top. 🍫 You can serve it chilled from the fridge for a denser feel, or let it sit out for a few minutes for a silkier texture. This cake pairs wonderfully with a hot cup of freshly brewed coffee to boost those coffee notes in the sponge layer. ☕

For an extra festive touch, add a scoop of vanilla ice cream on the side. 🍨 This will not only enhance the flavors but will also provide a delightful temperature contrast. This cake isn't just for celebrations—why not make your everyday special by enjoying a slice during a cozy Netflix night? 🎬

Variations

🌱 **Gluten-Free Variation:** 🌱

Replace the regular flour in the sponge with a gluten-free flour mix. Ensure all other ingredients used are labeled gluten-free—especially the baking powder.

🍃 **Vegan Variation:** 🍃

Substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg). Use plant-based mascarpone and sour cream, and opt for a vegan chocolate and soy or almond-based whipping cream. This way, everyone can enjoy a slice of heaven! ✨

Faq

How do I avoid lumps in my mousse?
Ensure the mascarpone and sour cream are at room temperature and blend them slowly before adding the gelatin mixture.
Can I use any type of oil for this recipe?
Stick with neutral-flavored oils like sunflower or light olive oil to avoid overpowering the other flavors.
What's the best way to slice the cake layers evenly?
Use a serrated knife and gently saw through the cake, or you can use a cake leveler for precise cuts.
Why did my chocolate seize up?
Chocolate seizes when it comes in contact with water. Ensure all utensils and dishes are completely dry before melting the chocolate.
Can I prepare this cake in advance?
Yes, this cake can be made 2-3 days in advance. Store it in the refrigerator and glaze it just before serving.
How do I achieve a glossy glaze?
Melt the chocolate gently and add the oil slowly. Stir consistently until you reach a smooth, shiny consistency.