Ultimate Cravings Mini Cake
From jo_jo_ba 16 years ago
- 35 minutes to make
- Serves 4
A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Read more Any good chocolate (or even Nutella) works nicely. A great dessert for two. See less
Ingredients
- 1 cup flour shopping list
- ¼ cups whole wheat flour shopping list
- 1 tbsp brown sugar shopping list
- 1 ½ tbsp baking powder shopping list
- ¼ tsp salt shopping list
- ½ cup buttermilk shopping list
- 1 tbsp Godiva chocolate liqueur shopping list
- 2 tbsp vanilla syrup shopping list
- 1/3 cup smooth peanut butter shopping list
- 1/4 cup raspberry jam shopping list
- 3 tbsp melted semisweet chocolate or nutella shopping list
How to make it
- Preheat oven to 350F. Grease and flour a clean and de-labelled 28oz can.
- Mix together flours, sugar, baking powder and salt in a medium bowl.
- Separately blend buttermilk, liqueur and vanilla syrup.
- Add to the dry mixture. Blend in peanut butter.
- Pour into prepared can.
- Bake 35 minutes, let cool completely.
- In a small bowl mix together jam and chocolate until well blended. Chill to firm slightly.
- Slice cake into three layers.
- With the back of a spoon, spread chocolate / raspberry filling between each layer.
- Spoon remaining filling over top of cake.
- Chill until ready to serve, or serve immediately.
Baked in the can
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Ready to slice
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Ready for the topping
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The Rating
Reviewed by 3 people-
Love these, great little teasers! yummmmm
shirleyoma
in Cove loved it
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...It's a recipe from heaven...
berry
in Myrtle Beach loved it
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