Triple Layer Chocolate Peanut Cake
From a YouTube video Watch the original
Ingredients
- Eggs: 5 pcs
- Salt: a pinch
- Sugar: 150 grams
- Flour: 100 grams
- Cocoa: 25 grams
- Baking powder: 1 tsp
- Corn starch: 30 grams
- Butter: 30 grams
- Cream 33% (for whipping): 300 ml
- Cream cheese: 400 grams
- Powdered sugar: 25 grams
- Vanilla sugar: 1 tsp
- Peanuts: 100 grams
- Chocolate: 220 grams
- Vegetable oil: 50 grams
- Milk: 50 ml
- Cream 33%: 150 ml
- Nutella: 2 tbsp
- Nesquik cocoa: 1 tsp
- Walnuts: 300 grams
Instructions
- Beat 5 eggs, a pinch of salt, and 150 grams of sugar until fluffy (5-7 minutes).
- Add 100 grams of flour, 25 grams of cocoa, 1 tsp of baking powder, and 30 grams of corn starch in two batches. Mix well.
- Pour the batter into a 20 cm diameter mold and bake at 180°C (356°F) for 35 minutes. Cool to room temperature and divide into 3 layers.
- For the cream layer, cook 150 ml of cream 33% with 150 grams of sugar, a pinch of salt, and 30 grams of butter for 1-2 minutes. Cool.
- Beat 400 grams of cream cheese, 25 grams of powdered sugar, 1 tsp of vanilla sugar, and 150 ml of cream 33% until fluffy. Fold in 50 grams of peanuts. Chill in the refrigerator for 2-3 hours.
- Melt 150 grams of chocolate with 20 grams of vegetable oil. Spread over the chilled cake layers.
- For the second cake, beat 3 eggs, a pinch of salt, and 80 grams of sugar until fluffy (5-8 minutes). Add 50 ml of milk, 30 ml of vegetable oil, 80 grams of flour, 20 grams of cocoa powder, and 1 tsp of baking powder. Bake in an 18 cm diameter mold at 180°C (356°F) for 35-40 minutes.
- Whip 300 ml of cream 33% and fold in 2 tbsp of Nutella and 1 tsp of Nesquik cocoa. Chill in the refrigerator for 2-3 hours.
- Grind the top cake in a blender and coat the cake with the remaining cream mixture.
- Melt 70 grams of chocolate with 50 ml of cream. Spread over the cake.
- For the final layer, beat 10 egg whites with a pinch of salt and 150 grams of sugar until fluffy. Fold in 40 grams of corn starch and 300 grams of walnuts. Bake at 170°C for 50 minutes.
- Cook 10 egg yolks, 100 grams of sugar, 1 tsp of vanilla sugar, 200 ml of milk, and 20 grams of cocoa powder until thickened. Cool.
- Spread the cooked mixture over the final cake layer and chill in the refrigerator for 3 hours. Enjoy!
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