Chocolate Peanut Cake

Imagine a cake divided into two colors! Prepare this soft bicolor cake with a rich combination of chocolate and peanut, which not only looks spectacular but is also topped with a delicious marshmallow frosting.
Ingredients
12
Servings
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups butter
  • 1 3/4 cups sugar
  • 5 eggs
  • 2 tablespoons vanilla essence
  • 1 cup whipping cream
  • 1/2 cups hazelnut chocolate cream
  • 1/2 cups peanut butter
  • 1 stick cream cheese, (190 g), for the frosting
  • 1 cup marshmallows, 8 pieces, for the frosting
  • 1 cup cow's milk, For the frosting
  • peanuts, Chopped and toasted (for decoration)
Preparation
1h 25 mins
1h 5 mins
Medium
  • Preheat the oven to 170°C.
  • In a bowl, sift the flour and baking powder using a sieve.
  • Beat the butter with the sugar until creamy, add the eggs one by one, the vanilla extract, and gradually add the flour alternating with the whipping cream.
  • Divide the mixture into two bowls, add hazelnut cream to one and beat until mixed, then to the other bowl add peanut butter and beat until incorporated.
  • Pour the mixture into two pastry bags.
  • In a previously greased and floured loaf pan, pour a bit of the mixtures alternating the colors. Freeze for 5 minutes and repeat until the mold is completely filled, freezing between each layer.
  • Bake for 60 minutes or until cooked through. Let cool and set aside.
  • For the frosting, in a small pot, heat the cream cheese, marshmallows, and milk until completely melted. Let cool and set aside.
  • Using a small pitcher, pour the frosting over the cake, decorate with toasted peanuts, and let dry.
  • Cut and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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