Recipe: Caramel Sauce: 1 cup sugar 2 tbsp water 50g butter ½ cup heavy cream ½ tsp vanilla essence ½ cup peanuts ½ tsp salt (if using unsalted butter) - add sugar and water to sauce pan and let melt (medium heat). Cook until syrup is golden - add butter and mix until combined - add heavy cream and mix until combined - take off heat and add vanilla essence - transfer to a bowl and let cool completely - once cooled add peanuts and mix Cake: 4 eggs ¾ cups caster sugar 1tsp vanilla essence ¼ cup sunflower oil ½ cup warm milk 1 ¼ cups all purpose flour ¼ cup cocoa powder 1 tsp baking powder ½ tsp baking soda Pinch of salt - Preheat oven to 180°C - add eggs into a clean dry bowl and beat for 30s - add castor sugar and whisk until light and fluffy - add vanilla essence, oil, warm milk and mix - Sieve in flour, cocoa powder, baking soda, baking powder, and salt in 2 batches. Gently mix between batches until smooth - do not over mix! - transfer to a lined 8-9 inch springform cake pan and tap to release large bubbles - bake at 180 for 25-30 minutes until cake tester comes out clean - let cake cool completely and then level the top before cutting into 3 layers Whipped Cream filling: 1¼ Cup whipping cream 1 tbsp icing sugar (if using dairy based whipping cream) - Use cold bowl and mixer and beat to stiff peaks Assembly: - add 1 layer of cake sponge to the springform pan that has had its base removed. - sprinkle a few teaspoons of a simple sugar syrup and then spread a dollop of whipped cream evenly across the cake to make ~1cm thick layer - spread half the caramel sauce and then place another cake layer and repeat. For the final top layer only spread whipped cream on it (no caramel sauce). - chill in fridge for 2 hours Ganache: 250g milk chocolate ¾ cup fresh cream ⅓ cup roasted and chopped peanuts - melt chocolate and heavy cream together in microwave or double boiler. - add peanuts and mix - remove chilled cake from springform and pour some ganache on top and spread evenly. Pour some down the sides and smooth out - chill in fridge for 30mins and then clean up the cake Thanks for the recipe!
Professionality💯
Thank you 😊
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘😋😍👍❤️❤️❤️❤️
Recipe:
Caramel Sauce:
1 cup sugar
2 tbsp water
50g butter
½ cup heavy cream
½ tsp vanilla essence
½ cup peanuts
½ tsp salt (if using unsalted butter)
- add sugar and water to sauce pan and let melt (medium heat). Cook until syrup is golden
- add butter and mix until combined
- add heavy cream and mix until combined
- take off heat and add vanilla essence
- transfer to a bowl and let cool completely
- once cooled add peanuts and mix
Cake:
4 eggs
¾ cups caster sugar
1tsp vanilla essence
¼ cup sunflower oil
½ cup warm milk
1 ¼ cups all purpose flour
¼ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
Pinch of salt
- Preheat oven to 180°C
- add eggs into a clean dry bowl and beat for 30s
- add castor sugar and whisk until light and fluffy
- add vanilla essence, oil, warm milk and mix
- Sieve in flour, cocoa powder, baking soda, baking powder, and salt in 2 batches. Gently mix between batches until smooth - do not over mix!
- transfer to a lined 8-9 inch springform cake pan and tap to release large bubbles
- bake at 180 for 25-30 minutes until cake tester comes out clean
- let cake cool completely and then level the top before cutting into 3 layers
Whipped Cream filling:
1¼ Cup whipping cream
1 tbsp icing sugar (if using dairy based whipping cream)
- Use cold bowl and mixer and beat to stiff peaks
Assembly:
- add 1 layer of cake sponge to the springform pan that has had its base removed.
- sprinkle a few teaspoons of a simple sugar syrup and then spread a dollop of whipped cream evenly across the cake to make ~1cm thick layer
- spread half the caramel sauce and then place another cake layer and repeat. For the final top layer only spread whipped cream on it (no caramel sauce).
- chill in fridge for 2 hours
Ganache:
250g milk chocolate
¾ cup fresh cream
⅓ cup roasted and chopped peanuts
- melt chocolate and heavy cream together in microwave or double boiler.
- add peanuts and mix
- remove chilled cake from springform and pour some ganache on top and spread evenly. Pour some down the sides and smooth out
- chill in fridge for 30mins and then clean up the cake
Thanks for the recipe!
Hats off to your patience 👍🏻😊
JazakAllah for your effort...you made it so easy to note down the recipe
So yummy
I made it its mind blowing result thankyou
Glad to hear your feedback 😊👍🏻
Owesome,definitely i will try
All the best
wow looks yummy and tasty
Shazia you are incredible. Your family is indeed lucky
Thank you 😊
Look very delicious 🤤 😋 I love different kind of 🎂
Thank you 😊
U are welcome
@@shaziyasrecipes asp ne loose bottom pan main bake kiya is main theek ho jata bake plz huide
I baked it and it came out perfect. Thank you 😊
So glad!
It's look so yummy 😋
Thank you 😊
Fresh cream should be used cold or room temperature? Recipe was very nice
You can use cold or room temperature
Superb ❤
Thanks 🤗
♥️♥️Love chocolate cakes
Beautiful cake 👌👌👌😍
In a homemade oven at which temperature and in how much time will it be ready
Looks soo yummy... Is cake sponge moist?
Yes
Tasty
Thank you 😊
Can I bake cake without electric oven
Yes you can
At which temperature and in how much time will it be ready
❤️❤️❤️🌹🌹😘😘😘❤️🌹🌹Super amazing❤️
Pressure cooker timing chepa di madm
25 to 30 minutes
What is the weight of this cake i have to try can you reply me please
May be above 1 kg
Only thing is 🤦♂️🤦♂️I put the damn Oven to 180 degrees now I’m improvising to cook it properly
Acha hua cream cheese nhi dali puck ka taste specially bht bura ata h
If you can't print a recipe don't put it out I'm unsucribin
Where is the recipe?? Nice cake but I feel like I just wasted my time watching this video!