Peanut Cake Recipe

Peanut Cake, a delightful and rich peanut-based dessert, combines layers of nutty sponge and creamy chocolate filling for an irresistible treat. Perfect for special occasions or family gatherings, this cake is sure to impress with its decadent flavors and texture.

Ingredients

Cake Layers

• 18 large egg whites
• 4 cups granulated sugar (divided, about 1 1/3 cups per layer)
• 3 3/4 cups toasted hazelnuts or peanuts, finely ground (a mix gives deeper flavor)
• 3 Tbsp plain flour (instead of breadcrumbs, for a smoother crumb)

Chocolate Filling

• 18 large egg yolks
• 1 cup sugar
• 4 oz semi-sweet chocolate
• 2 packets (about 3 oz each) instant chocolate custard or pudding mix
• 3 cups whole milk
• 8 oz dark chocolate, chopped
• 1 stick (1/2 cup) unsalted butter, softened
• 1 packet (about 1 oz) unflavored whipped cream stabilizer or powder

Whipped Topping

1 tsp vanilla extract

2 cups heavy whipping cream

2 Tbsp powdered sugar

Instructions

Step 1: Bake the Layers

1. Preheat oven to 350°F (175°C).
2. Beat 6 egg whites until stiff. Slowly add 1 1/3 cups sugar until glossy.
3. Gently fold in 1 1/4 cups ground nuts and 1 Tbsp flour.
4. Pour into a lined and greased round pan. Bake 15–18 minutes until lightly golden.
5. Repeat twice for three equal layers. Cool completely.

Step 2: Make the Chocolate Cream

1. Over a double boiler, whisk yolks with sugar until thick and pale. Stir in melted semi-sweet chocolate. Let cool.
2. Prepare custard or pudding with milk according to package directions; cool fully.
3. Beat softened butter until fluffy, then blend in cooled custard.
4. Stir in the yolk-chocolate cream until smooth and rich.

Step 3: Assemble

1. Place one cake layer on a serving plate. Spread chocolate cream evenly. Repeat with the next two layers.
2. Use remaining cream to cover the top and sides.

Step 4: Whipped Topping

1. Beat cream with powdered sugar and vanilla until firm peaks form.
2. Spread or pipe over the cake for a soft finish.

Step 5: Chill & Serve

Refrigerate the cake at least 6 hours or overnight. This allows the nutty sponge to soak up the chocolate cream for maximum flavor.