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- Prepare the Cake Batter:
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- In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
- Slowly incorporate 50ml milk and 50ml oil while whisking.
- Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.
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- Bake the Cake:
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- Pour the batter into a greased 35 x 24 cm baking tray.
- Preheat your oven to 180°C (350°F) and bake for 15 minutes.
- Let the cake cool in the pan for 30 minutes.
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- Prepare the Cream Layer:
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- In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.
- Fold in 100g coarsely chopped peanuts.
- Spread this peanut cream evenly over the cooled cake base.
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- Prepare the Cake Batter:
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- Make the Chocolate Topping:
- In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
- In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
- Make the Chocolate Topping:
- Assemble the Cake:
- Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
- Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
- Sprinkle with 100g chopped peanuts and 5g almond flakes.
- Final Cooling and Setting:
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- Allow the cake to cool to room temperature.
- Refrigerate for at least 30 minutes to set the chocolate.
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- Serve:
- Cut the cake into squares.
- Serve with a dollop of whipped cream.
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