Ingredients
Cake: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)
Sauce:
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
Method
• 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.
Sauce
• 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.
Assembly
• 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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