Cappuccino peanut butter cake recipe

Cappuccino Peanut Butter Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect blend of rich flavors with this delectable Cappuccino Peanut Butter Cake recipe. This irresistible dessert combines the smoothness of peanut butter with the aromatic essence of cappuccino, creating a heavenly treat for coffee and peanut butter lovers alike. Moist layers of cake are generously slathered with a creamy peanut butter frosting, infused with hints of coffee, and topped with a sprinkling of crushed peanuts for added crunch. With its harmonious balance of flavors, this cake is guaranteed to be a crowd-pleaser at any gathering or special occasion.

Keywords: Cappuccino, Peanut Butter, Cake, Coffee, Dessert

Cappuccino peanut butter cake recipe details

Cappuccino peanut butter cake recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

	For the dough:
4 medium	eggs
125 g	sugar
125 g	butter, room temperature
200 g	flour
½ pack(s)	baking powder
100 ml	milk
25 g	cocoa
2 tbsp	Nutella
	For the cappuccino white cholocate cream:
200 g	chocolate, white (broken in pieces)
200 g	cream cheese
200 ml	whipping cream, chilled
1 tsp	cappuccino
	For the peanut cream:
2 tbsp	milk
2 tbsp	Nutella
2 tbsp	peanut butter, room temperature
	To garnish:
	cocoa powder, chocolate sauce, grated chocolate, or other sweets

Instructions

Preheat oven to 180°C and place rack in centre of the oven. Line the bottom of a 26 cm round cake pan or spring form pan with backing or parchment paper.

Preparing the dough:
Whisk eggs with sugar for a few minutes until light and creamy. Add the butter.

Sift and mix together the flour, baking powder and cacao. Alternately add the flour mixture and milk, in three additions, into eggs-butter cream and whisk well.

Pour the batter into the prepared pan and bake in the preheated oven for about 30-35 minutes. Cool.

Preparing the cappuccino white chocolate cream:
Melt the chocolate in a heatproof bowl or in the microwave: 2 to 3 minutes at medium heat, stirring every 30 seconds. Remove from heat. Beat in the cream cheese and the teaspoon cappuccino. Chill.

Once chilled, whip the cream until stiff, and then use a spatula to fold it into the chocolate cheese mixture.

For the peanut cream:
When the cake is cold, cut about 1 cm or a little bit less from the top of the cake, break it into small pieces and mix it with milk, nutella and peanut butter, so that results in a chocolate cream. Place the cream on the middle of the cake. If the cream is very stiff just form a cupola on top of the baked cake.

To assemble:
Spread the cream on top of the chocolate cupola and garnish as you wish, e.g. cacao powder, chocolate sauce, grated chocolate or other sweets.

Leave to cool.


Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a