Caramel Chocolate Peanut Cake

Decadent Caramel Chocolate Peanut Cake



200g sugar
180ml cream (30% fat)
Pinch of salt
100g butter
Shortbread Dough (for 4 cakes of 24cm diameter):

460g flour
150g cold butter
8g baking powder
16g vanilla sugar
200g sugar
Pinch of salt
2 eggs (medium)
200g cold cream cheese
100g dark chocolate drops

400ml cold whipping cream (min. 30% fat)
16g vanilla sugar
300g cold cream cheese
250g cold mascarpone
Half of the total amount of caramel (room temperature)
Chocolate Cream (Ganache):

200ml hot whipping cream (min. 30% fat)
200g milk chocolate (40% cocoa)
50g white chocolate
170g peanut paste
100g salted fried peanuts (for filling)
Chocolate Glaze:

100g chocolate (40% cocoa)
2 tablespoons odorless vegetable oil
100g salted fried peanuts (for decoration)



In a heavy-bottomed saucepan, melt sugar over medium heat until golden brown.
Slowly pour in cream while stirring continuously.
Add salt and butter, stirring until smooth. Set aside to cool.
Shortbread Dough:

Preheat the oven to 220°C (440°F) with convection on an average level.
In a large bowl, combine flour, cold butter, baking powder, vanilla sugar, sugar, salt, and eggs.
Mix until a dough forms, then fold in cream cheese and chocolate drops.
Divide dough into 4 equal portions and press each into a 24cm cake pan.
Bake for 8-10 minutes until golden brown. Allow to cool.

In a chilled bowl, whip cold whipping cream with vanilla sugar until soft peaks form.
In another bowl, beat cream cheese and mascarpone until smooth.
Gradually add half of the caramel to the cream cheese mixture, mixing until well combined.
Gently fold in whipped cream until smooth.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 5 hours 10 minutes

Kcal: 450 kcal | Servings: 16 servings

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