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    Friday, August 14, 2015

    Chocolate Cake with Peanut Caramel Sauce recipe


    ¾ cup sugar
    1 cup softened butter
    1 Tbsp baking powder
    ¼ tsp vanilla
    2 cups flour
    ¼ cup cocoa powder
    4 eggs (room temperature)

    2 cups sugar
    2 Tbsps water
    ¼ cup butter
    2 Tbsps honey
    1 cup whipping cream
    2 cups milk
    2 cups unsalted, roasted peanuts

    To decorate:
    1 cup whipped cream
    ½ cup powdered sugar
    1 cup mascarpone cheese
    Chocolate curls or shavings


    • Preheat oven to 180° C.
    • Grease base and side of 24 cm round cake pan.
    • Cream sugar and butter with electric mixer until light and fluffy.
    • Add vanilla and continue beating.
    • Mix baking powder with flour and cocoa powder.
    • Add flour mixture alternately with eggs to creamed butter mixture. Pour batter into the prepared pan.
    • Bake for about 45 minutes, remove from pan. Cool completely on wire rack.
    • When cake is cool, use along serrated knife to cut horizontally into.

    • Mix sugar and water in a heavy bottomed sauce pan, over medium-high heat.
    • As the sugar begins to boil, swirl the pan or stir with a wooden spoon.
    • As soon as the sugar turns golden brown, add butter.
    • Take the pan off the heat, slowly add the cream, honey, and whisk, (the mixture will begin to bubble) add milk.
    • Add peanuts and mix, let cool.
    • Whipped Cream:-
    • Whisk cream, sugar and cheese until combined.
    • Place one cake layer on a serving plate.
    • Spread the cream mixture on the layer, cover with the other cake layer.
    • Top the cake with the warm caramel-peanut sauce.

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    Item Reviewed: Chocolate Cake with Peanut Caramel Sauce recipe Rating: 5 Reviewed By: Mrs. Chef
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