This is one of the most decadent cakes I’ve ever made and/or tasted. The image doesn’t do it justice; it’s basically a chocolate cake base, scooped out and filled with a caramel and salted peanuts mix, topped with chocolate sauce and extra (crushed) peanuts. If you use this recipe to make muffins/cupcakes, make the caramel slightly thinner so it pours out when your guests bite into it (it makes quite an impression).
Cake base (springform tin, 20cm/8in)
1 cup plain white flour
½ cup cocoa powder
1 cup sugar
¼ tsp salt
1 tbsp baking powder
2 tsp vanilla extract
2 tbsp refined coconut oil or vegan margarine
1 tbsp apple cider vinegar
3 tbsp flaxeed meal mixed with 7 tbsp hot water
1 cup water
.Preheat the oven to 180C (360F).
.In a bowl combine the dry ingredients, mix well, then stir in the wet ingredients. Pour the mixture into a floured spring-form cake tin (you can also line it with baking paper and use other types of tins).
.Put it in the middle of the oven and bake it for 35 minutes. Before removing it from the oven insert a knife or skewer into the cake. If it comes out clean the cake is ready, if not, bake it a bit longer.
.Once ready, remove it from the oven and let it cool to room temperature.
Cashew cream & chocolate sauce
1 cup cashews, soaked overnight
1 cup water
½ cup raw sugar
3 tbsp cocoa powder
1 tbsp refined coconut oil
1.5 tsp vanilla extract
.Drain the cashews that have been soaking overnight and blend them with about 1 cup of water. Depending on the blender, you may need more water, but use as little as possible since you want the cream pretty thick.
.Save 1 cup of the cashew cream to make caramel (see below), and whisk the remaining cashew cream with sugar, cocoa powder, coconut oil and vanilla. Transfer to a small saucepan and cook, stirring constantly, for a few minutes until the sugar dissolves and you get a smooth thick chocolate sauce. Set aside to cool down.
Caramel with peanuts
1.5 cups raw sugar
¾ cups water
1 cup cashew cream (above)
1 cup salted peanuts
.In a medium-size saucepan combine the sugar and water and cook on medium heat stirring occasionally until the sugar dissolves. Bring to the boil and cook without stirring for another 10 minutes or until golden brown.
.Remove from heat, stir in the cashew cream, then cook for another few minutes, stirring constantly.
.Remove from heat again, let it cool to room temperature. Stir in the salted peanuts.
To assemble the lot:
.Using a spoon or knife, cut into the cake base and carefully remove the top layer (see image sequence below). Carefully scoop out more of the content leaving a moderately thick foundation and walls.
.Pour in the caramel and peanuts mix.
.Carefully replace the top layer of the cake base removed in step #1.
.Spread the chocolate sauce on top. Sprinkle with crushed salted peanuts. Store it in a sealed container at least overnight before serving.