Recipe

Ultimate Cravings Mini Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 1 month ago 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. Any good chocola... More Prep:15m Cook:35m Servings:4	Jo_jo_ba
	nuts peanuts raspberry sweet fruity chocolate peanutbutter yummy comforting

Baked in the can

Ready to slice

Ready for the toppin

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Does this look good? Yeah! / Nope

Fans

dreamweave

berry

shirleyoma

Ingredients

1 cup flour

¼ cups whole wheat flour

1 tbsp brown sugar

1 ½ tbsp baking powder

¼ tsp salt

½ cup buttermilk

1 tbsp Godiva chocolate liqueur

2 tbsp vanilla syrup

1/3 cup smooth peanut butter

1/4 cup raspberry jam

3 tbsp melted semisweet chocolate or Nutella

Directions

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.

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Comments

shirleyoma 2 years, 1 month ago said:
Love these, great little teasers! yummmmm

berry 2 years, 1 month ago said:
...It's a recipe from heaven...

itsajourney 2 years, 1 month ago said:
This looks fun! I bet it would be great for a bridal or baby shower...

eggchef 2 years, 1 month ago said:
Those r so goood

jo_jo_ba 1 year, 10 months ago said:
Amount Per Serving
Calories: 460.0
Total Fat: 16.0 g
Cholesterol: 1.6 mg
Sodium: 156.7 mg
Total Carbs: 68.1 g
Dietary Fiber: 4.0 g
Protein: 11.5 g