**FIND RECIPE AND THE MEASUREMENTS BELOW**\r
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Chocolate cake recipe from the site Bakenoir.com\r
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Chocolate cake:\r
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130g cocoa powder\r
300g all-purpose flour\r
480g sugar\r
2 teaspoons baking soda\r
4 small eggs\r
250 ml buttermilk\r
250 ml warm water\r
50 ml\r
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Peanut butter chocolate ganache:\r
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400 g chocolate\r
400 ml cream\r
2 tablespoons peanut butter\r
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For spreading 2 tablespoons of peanut butter and for decoration some sugar covered peanuts\r
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Put all the dry ingredients in a mixin bowl and mic trough. Then add all the wet ingredients and mix until combined. \r
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Preheat the oven to 180 C and line an 18 cm or 7 inch pan with baking paper at the bottom, butter it and dust with cocoa powder. \r
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If you have 2 pans you can bake it at once, but i have only one pan so i made this step twice. Devide the batter in 2 pans and bake it for 35-40 minutes until you insert a toothpick and it comes out clear. \r
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Let the two cakes cool down. Then slice the top off so they are leveled and slice in two parts, just like in the video so you have 4 cakes to stack. \r
\r
For the ganache peanut butter filling chop up the cocolate and pour over hot cream. Add the two tablespoons of peanut butter nad mix it with a whisk so everything melts. Leave it in the fridge 3-4 hours to chill. When chilled put it in a mixing bow and mic until it looks spreadable. \r
\r
Take each cake and spreat a half of tablespoon of peanut butter and 2-3 spoons of ganache over it. Look in the video how i did it. When the cakes are stacked take two tablespoons of ganache and put it aside. \r
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Take the rest of the ganache and frost the whole cake. I did a spatula swirl, you can copy that :) The two spoons of ganache that were aside put in a frosting bag and decorate the top and bottom edges. \r
\r
Also if desired put some sugar covered peanuts or hazelnuts on the top. \r
\r
Serve it chilled! \r
\r
Have fun and thanks foe watching! :)
\r
Chocolate cake recipe from the site Bakenoir.com\r
\r
\r
Chocolate cake:\r
\r
130g cocoa powder\r
300g all-purpose flour\r
480g sugar\r
2 teaspoons baking soda\r
4 small eggs\r
250 ml buttermilk\r
250 ml warm water\r
50 ml\r
\r
Peanut butter chocolate ganache:\r
\r
400 g chocolate\r
400 ml cream\r
2 tablespoons peanut butter\r
\r
For spreading 2 tablespoons of peanut butter and for decoration some sugar covered peanuts\r
\r
Put all the dry ingredients in a mixin bowl and mic trough. Then add all the wet ingredients and mix until combined. \r
\r
Preheat the oven to 180 C and line an 18 cm or 7 inch pan with baking paper at the bottom, butter it and dust with cocoa powder. \r
\r
If you have 2 pans you can bake it at once, but i have only one pan so i made this step twice. Devide the batter in 2 pans and bake it for 35-40 minutes until you insert a toothpick and it comes out clear. \r
\r
Let the two cakes cool down. Then slice the top off so they are leveled and slice in two parts, just like in the video so you have 4 cakes to stack. \r
\r
For the ganache peanut butter filling chop up the cocolate and pour over hot cream. Add the two tablespoons of peanut butter nad mix it with a whisk so everything melts. Leave it in the fridge 3-4 hours to chill. When chilled put it in a mixing bow and mic until it looks spreadable. \r
\r
Take each cake and spreat a half of tablespoon of peanut butter and 2-3 spoons of ganache over it. Look in the video how i did it. When the cakes are stacked take two tablespoons of ganache and put it aside. \r
\r
Take the rest of the ganache and frost the whole cake. I did a spatula swirl, you can copy that :) The two spoons of ganache that were aside put in a frosting bag and decorate the top and bottom edges. \r
\r
Also if desired put some sugar covered peanuts or hazelnuts on the top. \r
\r
Serve it chilled! \r
\r
Have fun and thanks foe watching! :)
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