Recipe
Ultimate Cravings Mini Cake Recipe
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Jo_jo_ba / All my dishes 7 months 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
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 Jo_jo_ba |
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Fans
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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shirleyoma 7 months ago said:
Love these, great little teasers! yummmmm
berry 7 months ago said:
...It's a recipe from heaven...
itsajourney 7 months ago said:
This looks fun! I bet it would be great for a bridal or baby shower...
eggchef 7 months ago said:
Those r so goood
jo_jo_ba 4 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