Chocolate peanut butter cake

Ingredients for 1 servings:

• 360 g plant milk (plant drink)
• 1 tbsp apple cider vinegar
• 320 g flour
• 280 g cane sugar
• 85 g baking cocoa
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 160 g oil, neutral
• 240 g coffee, boiled, strong, optionally hot water
• Fat for the mold
• 450 g cream cheese substitute (soy skyr)
• tsp cream fest
• 8 tbsp peanut butter, crunchy
• 100 g powdered sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 70 g dark chocolate coating
• tbsp plant milk (plant drink)
• n. B. Peanuts, salted and roasted
• n. B. Whipped cream with vanilla flavor
• tbsp blackberry jam or similar as additional filling

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 50 minutes

vegan, for a 26 cm springform pan

In a bowl, mix the apple cider vinegar with the plant-based milk. Set aside for about 5-10 minutes until it becomes vegan buttermilk. In the meantime, preheat the oven to 175°C (top/bottom heat). Grease a 26cm springform pan and line the bottom with parchment paper. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the oil and vanilla extract to the buttermilk. Add the dry ingredients and mix briefly. Add the freshly brewed coffee and mix everything into a smooth batter. Pour the batter into the prepared cake pan. Bake in the preheated oven for at least 50 minutes, or until a toothpick inserted into the pan comes out clean. Then remove the cake from the oven and let it cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack. The cake must be 100% chilled before slicing and layering. For the cream, use a hand mixer to beat the soy skyr with the cream stabilizer until creamy. Stir in the melted peanut butter, salt, and vanilla extract. Sift the powdered sugar over the cake and beat until creamy and firm enough. Chill. If the cream is too soft, add more cream stabilizer. Season to taste. Cut the cooled cake horizontally into three equal layers. Place one cake layer on a serving plate. Optionally, spread about 2-3 tablespoons of jam on top. Spread about 1/3 of the cream evenly on top and then place the second layer on top. Repeat this process with the next cake layer. Finally, place the third layer on top and spread the remaining cream evenly over the sides and a little over the surface. Then refrigerate the cake for several hours, or preferably overnight. For the ganache, slowly melt the chocolate over a double boiler, stirring occasionally. Gradually stir in a little plant-based milk until smooth and creamy, but still liquid enough to run down the cake. Carefully spread the melted ganache around the outer edge of the cake with a teaspoon, allowing a little to drip down. Spread the remaining chocolate over the surface of the cake. Refrigerate for a few minutes to allow the chocolate to set. Optionally, you can decorate the cake with whipped cream and roasted peanuts, or get creative in any other way.