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Chocolate Peanut Gateau

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Chocolate Peanut Gateau
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
610
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie610 kcal(29 %)
Protein8.81 g(9 %)
Fat39.09 g(34 %)
Carbohydrates59.54 g(40 %)
Sugar added40.53 g(162 %)
Roughage1.8 g(6 %)
Vitamin A246.51 mg(30,814 %)
Vitamin D0.18 μg(1 %)
Vitamin E2.87 mg(24 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin5.12 mg(43 %)
Vitamin B₆0.13 mg(9 %)
Folate51.32 μg(17 %)
Pantothenic acid0.54 mg(9 %)
Biotin23.48 μg(52 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0 mg(0 %)
Potassium173.07 mg(4 %)
Calcium101.52 mg(10 %)
Magnesium42.9 mg(14 %)
Iron2.38 mg(16 %)
Iodine6.39 μg(3 %)
Zinc0.86 mg(11 %)
Saturated fatty acids18.91 g
Cholesterol124.61 mg
Author of this recipe:

Ingredients

for
1
For the cake
½ cup
cup
superfine caster sugar
3
1 ¼ cups
½ cup
cup
cup
1 teaspoon
1 tablespoon
For the peanut butter frosting
1 cup
1 cup
smooth Peanut butter (scant)
3 cups

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease two 20 cm|8" cake tins.
2.
Whisk the butter, sugar and egg yolks in a mixing bowl with an electric whisk until light and fluffy.
3.
Sift in the flour and cocoa and gently stir into the mixture alternately with the buttermilk and soured cream. Stir in the vanilla.
4.
Divide the mixture evenly between the tins. Dot the peanut butter randomly over the mixtures.
5.
Bake for 25-35 minutes until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the peanut butter frosting: beat the butter and peanut butter with an electric whisk until smooth.
7.
Sift in the icing sugar and and beat at low speed until thick and very smooth.
8.
Invert one cake onto a serving plate and spread with half the frosting. Place the other cake on top and spread with the remaining frosting.