Ultimate Cravings Mini Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 cup flour |
1/4 cups whole wheat flour |
1 tbsp brown sugar |
1 1/2 tbsp baking powder |
1/4 tsp salt |
1/2 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:
1. Preheat oven to 350F. Grease and flour a clean and de-labelled 28oz can.
2. Mix together flours, sugar, baking powder and salt in a medium bowl.
3. Separately blend buttermilk, liqueur and vanilla syrup.
4. Add to the dry mixture. Blend in peanut butter.
5. Pour into prepared can.
6. Bake 35 minutes, let cool completely.
7. In a small bowl mix together jam and chocolate until well blended. Chill to firm slightly.
8. Slice cake into three layers.
9. With the back of a spoon, spread chocolate / raspberry filling between each layer.
10. Spoon remaining filling over top of cake.
11. Chill until ready to serve, or serve immediately.
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