Ingredients
For the cake
- 180 ml filter coffee
- 170 ml milk
- 80 ml seed oil
- 210 grams sugar
- 200 grams all-purpose flour
- 2 eggs
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 pinch of salt
- 50 grams cocoa powder
For the frosting
- 250 grammars melted butter
- 400 grammars powdered sugar
- 250 grammars smooth peanut butter
- 50 grammars cocoa powder
- 200 grammars cream cheese
- 1 tsp. vanilla extract
In a French Press, prepare the coffee using 180 ml of boiling water and 10 grams of grounded Caffè Verona®. Wait for 4 minutes before pressing the plunger down. The coffee is now ready.
In the mixer bowl add the coffee, the milk, the seed oil, the eggs, the cocoa powder, the sugar, the flour, the salt, the baking powder and the baking soda. Whisk the ingredients well together until you get a homogeneous, quite fluid mixture.
Divide the mixture into two 24 cm round pans covered with parchment paper. Bake in a preheated, at 160 degrees, oven, for 25 minutes and let the cakes to cool well.
In the mixer bowl beat the butter with the sugar for 5 minutes until it gets fluffy. Add the cocoa, the vanilla, the peanut butter and the cream cheese and continue whisking for another 3 minutes.
Pour 1/3 of the cream mixture over the first cake layer. Continue with the second one. Frost the top and the sides of the cake with the remaining cream mixture with an offset spatula.
Refrigerate for at least 2 hours before serving.
