A cake that no one can resist.
Ingredients
- Orange juice, 125 ml
- Instant coffee powder, 1 1/2 tablespoons
- Dark chocolate, 200 g
- Butter, 200 g
- Fine sugar, 250 g
- Eggs, 3 (room temperature)
- Natural yogurt, 80 ml
- Flour, 170 g
- Salt, a pinch
- Baking powder, 1/2 teaspoon
- Baking soda, 1/3 teaspoon
- Cocoa powder, 2 tablespoons
Filling
- Soft butter, 100 g
- Mascarpone cheese, 250 g
- Vanilla sugar, 1 packet
- Powdered sugar, 4 tablespoons
- Peanut butter, about 450 g
Also
- Salted caramel glaze
Preparation
Line the bottom of a 20 cm diameter springform pan with baking paper, securing the ring and leaving the edges of the paper outside the form. Preheat the oven to 160 degrees Celsius.
Pour the orange juice into a saucepan, add the coffee, and mix. Add the broken chocolate pieces and chopped butter. Heat on low until the ingredients melt, but do not overheat the mixture.
Once melted, immediately remove from heat. Add the sugar and mix. Crack the eggs into a clean bowl, add the yogurt, and mix with a spoon. Pour the chocolate mixture into the eggs and stir.
In a clean bowl, combine the flour, salt, baking powder, baking soda, and cocoa powder, then add to the chocolate mixture and mix until smooth.
Pour the batter into the prepared pan and place in the preheated oven. Bake for about 1 hour. Check with a toothpick to ensure it is no longer covered in raw batter. Cool completely.
Cut into 3 layers (easier when the cake is well set and cool). Handle the layers gently as they may crumble. Transfer the layers using thin plastic mats. Save all crumbs for decorating the sides.
Remove the butter from the fridge and let it soften. Place the mascarpone in a mixer bowl, add the powdered sugar and vanilla sugar, and beat for 2-3 minutes until fluffy. Add the softened butter and beat for another 2 minutes. Add the peanut butter and mix just until combined into a smooth mixture.
Divide the mixture into 3 parts. Use 2 parts to fill the cake layers and the last part to coat the sides and top of the cake. Decorate the sides with cake crumbs. Refrigerate for at least 2-3 hours. The cake can be prepared 1-2 days in advance. Store in the refrigerator or another cool place. Decorate with cooled and thickened salted caramel glaze.
