Chocolate Peanut Butter Layer Loaf Cake (Bolo de Chocolate com Recheio de Amendoim)

 

Moist, rich chocolate cake with a creamy, nutty peanut

butter center.

Ingredients

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp fine salt

2 large eggs

1/2 cup vegetable oil

1 cup buttermilk

1/2 cup hot coffee (or hot water)

2 tsp vanilla extract

3/4 cup creamy peanut butter

4 tbsp unsalted butter, softened

1 cup powdered sugar

2 tbsp heavy cream (or milk)

1/4 tsp fine salt

6 oz semi-sweet chocolate, chopped

1/2 cup heavy cream

1 tbsp light corn syrup (optional, for shine)

1/3 cup chopped roasted peanuts (for topping)

Directions

Heat oven to 350°F and grease a 9x5-inch loaf pan; line

with parchment for easy lift-out.

Whisk flour, cocoa, sugars, baking soda, baking powder,

and salt in a large bowl.

Whisk eggs, oil, buttermilk, hot coffee, and vanilla in a

second bowl.

Pour wet into dry and whisk just until smooth.

Pour batter into the pan and bake 50–60 minutes until a

toothpick comes out with a few moist crumbs.

Cool in pan 15 minutes, then lift out and cool completely.

Make the peanut butter filling: beat peanut butter, butter,

powdered sugar, cream, and salt until thick and

spreadable.

Slice the cooled loaf horizontally into 2 even layers.

Spread filling over the bottom layer, then place the top

layer back on and gently press.

Chill 20–30 minutes to firm up.

Make the ganache: heat heavy cream until steaming,

pour over chopped chocolate (and corn syrup), rest 2

minutes, then stir smooth.

Cool ganache 5 minutes, then pour over the loaf and let it

drip down the sides.

Sprinkle chopped peanuts on top and chill 15–20

minutes to set before slicing.

Prep Time: 25 minutes

Kcal: ~520 kcal per serving (estimate)

Final line: Share this and tell me: sweet or salty?