Chocolate Peanut Cream Cake
Ingredients
For the Chocolate Crust:
2 cups crushed chocolate biscuits
6 tbsp melted butter
2 tbsp cocoa powder
For the Peanut Cream Filling:
2 cups heavy whipping cream (cold)
300 g cream cheese (softened)
1 cup peanut butter (smooth)
1 cup powdered sugar
1 tsp vanilla extract
For the Chocolate Ganache Topping:
200 g dark chocolate (chopped)
150 ml heavy cream
1 tbsp butter
Decoration (Optional):
Chocolate shavings
Drizzled caramel or peanut butter
Chocolate-coated peanuts
Instructions
1. Prepare the Chocolate Crust
In a bowl, mix crushed chocolate biscuits, cocoa powder, and melted butter.
Press the mixture firmly into the bottom of a springform pan.
Refrigerate for 20 minutes to set.
2. Make the Peanut Cream Filling
In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the peanut mixture until creamy and fluffy.
Spread the filling evenly over the chilled crust.
Refrigerate for 1 hour.
3. Prepare the Chocolate Ganache
Heat the cream until almost boiling.
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth, then add butter for shine.
Allow the ganache to cool slightly (not too hot).
4. Assemble the Cake
Pour the cooled ganache over the peanut cream layer.
Spread evenly.
Chill the cake for at least 3–4 hours, or overnight for best texture.
5. Decorate and Serve
Add chocolate shavings around the edges.
Drizzle caramel or melted peanut butter on top.
Garnish with chocolate-coated peanuts.
Tip
For extra crunch, add chopped roasted peanuts between the cream layer and the ganache.
