Peanut butter cake with chocolate frosting
very easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp slightly + 250 g soft + 250 g soft butter
- 7-10 Tbsp some + 275 g flour
- 120 g + 2 tablespoons peanuts (roasted and salted)
- 330 g Sugar
- 250 g Peanut butter (glass)
- 4 Eggs (Gr. M)
- 1 knife tip Baking soda
- 1 TEASPOON Baking Powder
- 7-10 Tbsp Salt
- 1 package Vanilla sugar
- 150 g ripened cream
- 400 g Double cream cheese
- 500 g Icing sugar
- 80 g Cocoa powder
Directions
- 1
Grease two round springforms (26 cm Ø each) and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Chop 120 g peanuts for the dough. Cream 250 g butter, sugar and peanut butter with the whisk of the mixer.
- 2
Stir in the eggs one by one. Mix 275 g flour, baking soda, baking powder, 1⁄2 TL salt and vanilla sugar. Stir into the sugar-egg mixture. Stir in sour cream and chopped peanuts briefly. Put the dough into the moulds and smooth it down.
- 3
Bake in a hot oven for approx. 40 minutes (stick test; see page 71). Take out the cake and let it cool down in the moulds.
- 4
For the chocolate frosting, first stir the cream cheese, 250 g butter and half of the icing sugar until smooth with the whisks of the mixer. Then add the rest of the icing sugar and cocoa powder and whip everything at highest speed for about 4 minutes.
- 5
Remove the cake bases from the moulds. Approx. 1⁄3 Spread Frosting on one cake base and place the second base on top. Spread the rest of the Frosting around the cake. Sprinkle with approx. 2 tbsp. peanuts.
Nutrition Facts
680 kcal
62 g
43 g
10 g
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