Layer Cake chocolate, peanut butter and caramel

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She had already chosen her cake for several months after having cracked on this picture.
So he left for a Layer Cake with chocolate, peanut butter, and caramel, his favorite perfumes.

It consists of a cake all soft cocoa, a mousse cheesecake way with peanut butter and a creamy caramel. All this is really very simple to achieve. I even found a little trick that makes mounting easier. In hardware, you will only need 2 molds of 15 cm diameter preferably hinged.
All this is covered with a chocolate ganache. Faithful to myself in terms of frosting, I have not too assured at this level. It is a little less beautiful than expected, but fortunately, it does not spoil the tasting.

We absolutely loved this cake. And it falls well because it is still imposing and we ate for 4 days. I assure you that he keeps well.
The pleasure was the same every time.

Layer Cake chocolate, peanut butter, and caramel:

The day before:

Cakes:
(Based on Lilie Bakery)

200 ml milk
1.5 is of lemon juice
85 g of cocoa powder
260 g flour
300 g sugar
2.5 cc of baking powder
2.5 cc of bicarbonate
1 tsp salt
100 ml of hot water
70 ml of sunflower oil
3 eggs
1 tablespoon vanilla extract (here)

Preheat oven to 160 ° C.

Combine milk and lemon juice.
Let stand for 15 minutes.

Combine cocoa, flour, sugar, yeast, baking soda and salt.
Add milk, beaten eggs, vanilla and hot water gradually. Mix.

Divide the dough into 4 (4 x 300 g) and fill two greased 15 cm mussels. Proceed 2 times to cook the 4 cakes.
Bake for about 25 minutes.

Let cool the cakes before unmolding them on a rack.

When they are cold, cut the domed top to have 4 well-balanced cakes.

Creamy caramel:
(Recipe of C. Michalak)

50 g of sugar
1 g of gelatin (1/2 leaf)
140 g whole milk
1 vanilla bean
1 egg yolk
10 g of Maïzena
1 pinch of salt flower
80 g butter

Heat milk and vanilla pod.
Leave to infuse for 15 minutes.

Soak the gelatin in a bowl of cold water.

Whisk egg yolk and Maïzena.
Add a little milk to have a homogeneous consistency.

Pour the sugar into a frying pan and let it melt and brown.
Pour the warm milk gradually on the caramel.
Put a little on the fire to melt the caramel.

Pour this mixture gradually over the whisking yellow.
Return to pan and thicken, stirring for 2 minutes.

Add well-drained gelatin. Mix.

When the temperature reaches 40 ° C, add salt and cold butter to the dipping mixer.

Wash a cake pan and garnish with a film.
Pour the creamer over and leave in the freezer for about 1 hour.

Peanut butter mousse:

300 g of Philadelphia
60 g of sugar
100 g peanut butter
150 g whole cream
3 g of gelatin (1.5 sheets)
1 tablespoon vanilla extract.

Let the Philadelphia and peanut butter come back to room temperature.

Soak the gelatin in a bowl of cold water.

Mix cheese and peanut butter.
Assemble the cream very Chantilly.

Melt the squeezed gelatin in the vanilla extract heated for a few seconds in a microwave.
Add the gelatin to the Philadelphia mixture and peanut butter. Mix.

Add the whipped cream in several portions to the spatula.

Collect the frozen caramel creamy mussel.
Leave the creamy frozen in its film in the freezer.

Garnish the two 15 cm rhodoïd mussels.
Place a cocoa cake in the bottom of each.
Spread the foam over it.
Cover with the last two cakes. You have at this moment two molds with two cakes and a layer of moss in the center.

Book until the next day in the fridge.

The same day:

Mounting:

240 g dark chocolate (66%)
150 g liquid cream

Melt the chocolate and 1/3 of the cream in a microwave in 30-second slices.
Stir well.
Add remaining cream. Whisk.

Let cool this ganache (but not too much!).

Remove the two molds from the fridge and unmold the preparations.

Arrange first on a grid.
Cover with the frozen cream and then the second. Here is your Layer Cake mounted!

Whisk the cold ganache lightly and garnish the cake.

Fresh in the serving dish.

Decoration:

30 g chocolate (66%)
15 g butter
Peanuts (with chocolate)

Melt the chocolate and butter in the microwave.
Mix.

Pour this warm mixture over the top of the cake, letting it flow over the edges.
Decorate with peanuts.

Finally, the 15 cm molds are indispensable for making Layer Cake. Mine are these. They are perfect.

There is no difficulty in preparing this cake. Just follow all the steps I have detailed.
It is also relatively quick to achieve especially on the day for assembly and decoration operations.

This cake will be perfect for 15 people.

After cutting the top of the 4 cakes, you will have a lot of falls. You can eat them like that.
You can also use it to make another dessert. I imagine presenting them with a mousse or a cream in a glass, like a tiramisu or a trifle.
They can be kept in the freezer.