Ingredients
Equipment
Method
- Combine the milk, cream, butter, and brown sugar in a medium saucepan and warm until the butter melts and sugar dissolves. Bring to a gentle boil and remove from heat.
- Pour the hot mixture over finely chopped chocolate and stir until smooth.
- Let the mixture cool for 5-10 minutes, then whisk in eggs one at a time.
- Sift flour, baking powder, and cocoa together in a separate bowl and fold it into the chocolate mixture.
- Preheat the oven to 170°C (340°F) and line four 20 cm (8-inch) cake pans with parchment paper. Divide batter evenly among pans.
- Bake for about 15 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks.
- To make the buttercream, beat softened butter until pale, then gradually add powdered sugar and beaten coffee until creamy and well combined.
- For the ganache, heat the cream until simmering. Pour over chopped white chocolate and stir until smooth. Add butter, peanut paste, and coffee paste; mix until well combined.
- Chill the ganache in the fridge for 1 to 1.5 hours until it thickens.
- Assemble the cake by alternating layers of coffee buttercream and peanut coffee ganache, finishing with a layer of cake on top. Decorate with any remaining buttercream and chocolate curls.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 800IUCalcium: 60mgIron: 2.5mg
Notes
Patience is key! Make sure the cakes cool completely before frosting to avoid melting your buttercream and ganache.
You can sweeten or adjust the coffee flavor in the buttercream and ganache to your liking.
The cake can be stored in the refrigerator for up to 4-5 days and can also be frozen for longer storage; wrap it well before freezing.
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