Delicious chocolate cake with peanut butter cream.
Ingredients:
- 7 eggs
- 1 cup sugar
- 1 1/4 cups cake flour
- 1/3 cup natural cocoa powder
- 1 tsp baking powder
Soaking:
- about 18 tbsp black tea (or 12 tbsp tea and 6 tbsp alcohol)
Peanut Butter Cream:
- 500g mascarpone (chilled)
- 250ml 30% cream (very cold)
- 2/3 cup powdered sugar
- 1 vanilla sugar or 2 tsp vanilla extract
- 300g peanut butter (100%, unsalted and unsweetened, at room temperature)
Also:
- 200g jam (e.g., blackcurrant, plum, cherry)
- chopped nuts for decoration (e.g., walnuts, pecans, peanuts)
Preparation:
Sponge Cake: Separate the yolks from the whites, allowing them to come to room temperature (or carefully warm them in the microwave or a water bath).
Line the bottom of a 26 cm round cake pan with baking paper, securing the ring with the excess paper sticking out. Preheat the oven to 170°C.
Sift the flour, cocoa, and baking powder into a bowl and set aside. Beat the egg whites for about 2 minutes until almost stiff, then gradually add sugar, one tablespoon at a time, while continuing to beat for about 5-6 minutes until the mixture is perfectly stiff. After adding all the sugar, beat the whites for another 2-3 minutes until they are stiff and shiny. Still beating, add the egg yolks one at a time, adding the next only after the previous one has fully incorporated.
Add the flour mixture in 3 parts, briefly mixing on the lowest mixer speed or gently folding with a spoon each time to avoid deflating the batter.
Pour the batter into the pan and bake for about 35 minutes (until a toothpick comes out clean). Immediately remove the cake from the oven and set it on a counter to cool completely. The cake can be baked in advance and stored in the pan, covered with a cloth.
Soaking: Cut the cake into 3 horizontal layers (reserve crumbs for decoration). Place the bottom layer on a cake stand and drizzle with 1/3 of the soaking mixture (6 tablespoons of cooled tea or tea and alcohol mixture). Spread with jam.
Peanut Butter Cream: Place the mascarpone in a mixer bowl, add the cream, powdered sugar, and vanilla. Beat for about 3 minutes until the cream increases in volume and becomes fluffy. Add the peanut butter and mix until combined. Divide the cream into 3 portions.
Spread 1/3 of the peanut butter cream over the jam on the bottom layer.
Place the second sponge layer on top and drizzle with 6 tablespoons of the soaking mixture. Spread with another 1/3 of the cream. Place the last layer on top, drizzle with the remaining soaking mixture, and spread the remaining cream over the top and sides.
Cover the sides with reserved sponge crumbs and decorate the top with nuts. Refrigerate for at least 2 hours before serving.
