– 220g sugar
– 100g butter
– 160g cream (30-36% fat)
– 1/2 teaspoon salt
– 150g roasted peanuts
For Cream Cheese Frosting:
– 400g cream cheese
– 30g powdered sugar
– 1 teaspoon vanilla extract
– 150g cream (33-36% fat)
For Milk Chocolate Ganache:
– 150g milk chocolate
– 30g unscented vegetable oil
– 50g chopped roasted peanuts
Instructions:
For the Chocolate Sponge:
1. Preheat the oven to 180°C (350°F).
2. Whisk eggs, sugar, and a pinch of salt until slightly fluffy (10-15 minutes).
3. Add vegetable oil and milk, mix well.
4. Sift in flour, cocoa powder, and baking powder in two portions. Combine until smooth.
5. Pour the batter into a 20cm baking pan and bake for 25-30 minutes.
For Caramel Cream:
1. In a saucepan, melt sugar until golden. Add butter, cream, and salt, stirring until smooth.
2. Fold in roasted peanuts and let it cool.
For Cream Cheese Frosting:
1. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until well combined.
2. Gradually add cream and mix until smooth. Refrigerate for 2-3 hours.
Assembling the Cake:
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