Peanut Cake with Paçoca and Chocolate

Peanut Cake with Paçoca and Chocolate

Are you ready to indulge your sweet tooth with something incredibly delightful? Imagine a cake that’s a perfect blend of nutty flavor from roasted peanuts, creamy decadence from chocolate, and a unique twist from the Brazilian treat known as paçoca. That’s right—this Peanut Cake with Paçoca and Chocolate is not just any ordinary dessert; it’s a scrumptious explosion of flavors and textures that will have your taste buds dancing! It’s perfect for family gatherings, birthday celebrations, or simply a cozy dessert night at home.

Did you know that paçoca actually comes from a tradition in Brazil where peanuts are ground and mixed with sugar and salt? This cake pairs that delicious treat with rich chocolate, creating a combo that’s both simple to make and utterly satisfying. Just like our popular Chocolate Lava Cake, this Peanut Cake is easy to whip up and perfect for sharing. So, grab your mixing bowls and get ready to surprise your loved ones with this sweet masterpiece!

What is Peanut Cake with Paçoca and Chocolate?

Let’s talk about the name—Peanut Cake with Paçoca and Chocolate. It’s a mouthful, isn’t it? But let’s be honest, when it comes to dessert, who can resist saying “paçoca”? It rolls off the tongue like a sweet lullaby! The origins of this cake come from Brazil, where peanuts are a staple ingredient in many delicious desserts. You might be wondering, “What’s paçoca?” Well, it’s a delightfully crushed peanut candy that adds a wonderful texture and sweetness to the cake. And we all know the classic saying, “The way to a man’s heart is through his stomach,” and I can assure you, this cake will lead the way! So why not give this delightful recipe a try and experience the magic of peanuts, chocolate, and paçoca yourself?

Why You’ll Love This Peanut Cake with Paçoca and Chocolate:

This cake is a triple threat! Firstly, the main highlight is its incredible flavor—it’s rich, nutty, and chocolatey all in one bite. Who could resist that? Secondly, making this cake at home can save you money compared to buying an elaborate dessert at a bakery, plus it’s so rewarding to bake something from scratch! And lastly, the toppings of paçoca and chopped peanuts not only add elegance but also provide a delightful crunch that contrasts beautifully with the soft cake. If you love this creation, you’ll also want to check out our Mocha Cake Recipe, where rich flavors come together in a similarly mouthwatering way. Don’t wait—try out this fabulous Peanut Cake today!

How to Make Peanut Cake with Paçoca and Chocolate:

Quick Overview

Creating this delightful Peanut Cake with Paçoca and Chocolate is easier than you think! With a preparation time of just about 20 minutes and a baking time of 50 minutes, you’ll have a stunning dessert perfect for any gathering. Plus, the combination of the soft cake with a rich chocolate topping is guaranteed to impress!

Key Ingredients for Peanut Cake with Paçoca and Chocolate:

• 4 units of egg
• 1 1/4 cup skinless peanuts
• 1 cup oil
• 2 1/2 cups sugar
• 2 cups wheat flour
• 2 1/2 cups chocolate powder
• 1 tablespoon chemical yeast
• 1 cup milk
• 550 grams cork paçoca
• 1 can condensed milk
• 3/4 cup water
• 1 tablespoon margarine
• 500 grams cream

Step-by-Step Instructions:

1. Preheat the Oven: Start by preheating your oven to 170 °C (340 °F). Grease a 25 cm round pan.
2. Blend Wet Ingredients: In a blender, combine the egg yolks, 1 cup of skinless peanuts, and oil. Blend for about 3 minutes until smooth.
3. Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add 2 cups of sugar and continue to beat until stiff peaks form.
4. Combine Mixtures: Carefully fold the whipped egg whites into the blended mixture in the blender.
5. Add Dry Ingredients: Add the wheat flour, 2 1/2 cups of chocolate powder, yeast, and milk to the blender. Blend everything together for another 3 minutes until combined.
6. Bake: Pour the mixture into the prepared pan and bake in the preheated oven for 50 minutes.
7. Prepare the Filling: Meanwhile, crumble the paçoca in a bowl and mix it with the condensed milk and 300 g of cream. Refrigerate for 20 minutes.
8. Make the Topping: In a pan, combine 1/2 cup sugar and water, and let it caramelize. Add margarine and cook over low heat until syrup thickens. Incorporate the remaining chocolate powder and cream.
9. Assemble the Cake: Once the cake has cooled, un-mold it, fill the middle with the paçoca mixture, cover with the chocolate syrup, and top with additional chopped peanuts.

What to Serve Peanut Cake with Paçoca and Chocolate With:

Pair this delightful cake with a scoop of vanilla ice cream or fresh fruit to balance the richness of the chocolate. A cup of hot coffee or a chilled glass of milk makes an excellent addition too, perfect for enjoying a slice after dinner or during an afternoon coffee break.

Top Tips for Perfecting Peanut Cake with Paçoca and Chocolate:

• Ingredient Substitutions: If you don’t have or can’t find paçoca, consider using finely chopped peanuts with a bit of sugar mixed in as a substitute.
• Timing Adjustments: Oven temperatures may vary, so keep an eye on the cake for doneness by inserting a toothpick in the center—if it comes out clean, it’s ready!
• Common Mistakes to Avoid: Make sure to not overmix the batter after adding the dry ingredients, as this can lead to a dense cake instead of a light and fluffy one!

Storing and Reheating Tips:

To store any leftovers, keep the cake in an airtight container in the refrigerator for up to five days. If you’d like to freeze it, wrap the cake tightly in plastic wrap, then foil, and it will stay fresh in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw in the fridge overnight and enjoy at room temperature!

Get ready to treat yourself and your loved ones to this delectable Peanut Cake with Paçoca and Chocolate—you won’t regret it!

Peanut Cake with Paçoca and Chocolate

Are you ready to indulge your sweet tooth with something incredibly delightful? Imagine a cake that's a perfect blend of nutty flavor from roasted peanuts, creamy decadence from chocolate, and a unique twist from the Brazilian treat known as paçoca.

Print Recipe Pin Recipe

Ingredients

  

• 4 units of egg
• 1 1/4 cup skinless peanuts
• 1 cup oil
• 2 1/2 cups sugar
• 2 cups wheat flour
• 2 1/2 cups chocolate powder
• 1 tablespoon chemical yeast
• 1 cup milk
• 550 grams cork paçoca
• 1 can condensed milk
• 3/4 cup water
• 1 tablespoon margarine
• 500 grams cream

Instructions

 

• Preheat the Oven: Start by preheating your oven to 170 °C (340 °F). Grease a 25 cm round pan.
• Blend Wet Ingredients: In a blender, combine the egg yolks, 1 cup of skinless peanuts, and oil. Blend for about 3 minutes until smooth.
• Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add 2 cups of sugar and continue to beat until stiff peaks form.
• Combine Mixtures: Carefully fold the whipped egg whites into the blended mixture in the blender.
• Add Dry Ingredients: Add the wheat flour, 2 1/2 cups of chocolate powder, yeast, and milk to the blender. Blend everything together for another 3 minutes until combined.
• Bake: Pour the mixture into the prepared pan and bake in the preheated oven for 50 minutes.
• Prepare the Filling: Meanwhile, crumble the paçoca in a bowl and mix it with the condensed milk and 300 g of cream. Refrigerate for 20 minutes.
• Make the Topping: In a pan, combine 1/2 cup sugar and water, and let it caramelize. Add margarine and cook over low heat until syrup thickens. Incorporate the remaining chocolate powder and cream.
• Assemble the Cake: Once the cake has cooled, un-mold it, fill the middle with the paçoca mixture, cover with the chocolate syrup, and top with additional chopped peanuts.