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By: Jennifer MacKenzieWith a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.
4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish
With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.
4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch
Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish
1. Preheat the oven to 350ºF (180ºC).
2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.
3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.
4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.
5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.
6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.
7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.
8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.
9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.
2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.
3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.
4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.
5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.
6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.
7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.
8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.
9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.
Serves 10 to 12
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