This Chocolate Cake is a heavenly treat for chocolate lovers, featuring layers of moist and fluffy chocolate sponge, rich chocolate cream, and a glossy chocolate glaze with crushed peanuts. The sponge is made by combining corn oil and cocoa powder, then mixed with milk, cake flour, and egg yolks for a tender crumb. A meringue made from egg whites, sugar, and lemon juice is folded into the chocolate mixture to add lightness to the cake. After baking, the cake is cooled and layered with a smooth chocolate cream made from dark chocolate and heavy cream. The final touch is a shiny chocolate glaze with coconut oil and crushed peanuts, adding a delightful crunch and richness to the cake.
Why You’ll Love This: The cake offers a perfect balance of textures – from the soft sponge to the creamy filling and the crunchy peanut topping. The blend of dark chocolate and coconut oil in the glaze adds depth and a hint of exotic flavor.
Perfect Occasion: Ideal for celebrations, birthdays, or as an indulgent dessert for chocolate enthusiasts. It’s also great for dinner parties, as a weekend baking project, or as a special treat for family gatherings.
Decoration Tips: Once the cake is glazed, you can add extra toppings like chocolate shavings, a sprinkle of sea salt, or more crushed peanuts for added texture and flavor. Serve each slice with a dollop of whipped cream or a drizzle of caramel sauce for extra decadence.
Ingredients for Cake:
- 50g of corn oil
- 10g of cocoa powder
- 55ml of milk
- 50g of cake flour
- 4 egg yolks
- 4 egg whites
- 10g of sugar
- 5ml of lemon juice
Ingredients for Chocolate Cream:
- 30g of dark chocolate
- 30g of heavy cream
- 160ml of heavy cream
- 10g of sugar
Ingredients for Chocolate Glaze:
- 140g of dark chocolate
- 40g of coconut oil
- 40g of crushed peanuts
Instructions:
- Heat corn oil to 70 degrees and mix with cocoa powder. Add milk and cake flour, then egg yolks.
- In another bowl, beat egg whites with sugar and lemon juice to stiff peaks.
- Gently fold the egg whites into the chocolate mixture.
- Pour into a 28×28 cm baking sheet and bake at 150°C (302°F) for 22 minutes. Let it cool.
- For the chocolate cream, melt dark chocolate with heavy cream over hot water. Whip 160ml heavy cream with sugar, then mix in the melted chocolate.
- For the glaze, melt dark chocolate with coconut oil over hot water. Stir in crushed peanuts.
- Assemble the cake with chocolate cream, then pour over the chocolate glaze.
- Refrigerate for 3 hours before serving.
Enjoy this Decadent Chocolate Cake, a luxurious treat that combines rich chocolate flavor with the delightful crunch of peanuts.
Enjoy!
