Chocolate Cake with Peanut Butter and Marshmallow

The light sponge, delicately infused with the aroma of Turkish coffee, provides an elegant base for the rich, creamy peanut filling. It’s all rounded out with a silky, cloud like marshmallow cream infused with real vanilla. A fusion of traditional and unexpected flavors in a dessert to remember!

There’s something magical about desserts that tell a story of tradition, warmth and a touch of the unexpected. This cake is exactly that. A fusion of bold flavors and gentle textures, it brings together the depth of Turkish coffee, the richness of peanut cream and the ethereal softness of marshmallow and vanilla. It's a dessert that doesn’t just satisfy it lingers in memory.

Marshmallow Cream

• 900 ml double cream

• 500 g mini marshmallows

• 150 g icing sugar

• 1/4 tsp salt

• 1 tsp vanilla extract

  
  

Sponge Cake

• 225 g unsalted butter

• 375 g light brown sugar

• 4 eggs

• 2 tsp vanilla extract

• 75 g cocoa powder

• 1 tbsp baking soda

• 1/2 tsp salt

• 350 g plain flour

• 300 ml soured cream

• 335 ml strong black Turkish coffee, cooled

  
  

Peanut Butter Cream

• 225 g unsalted butter

• 225 g peanut butter

• 100 g icing sugar

  
  

For Decoration

• 100 g plain chocolate (melted)

• Roasted peanuts, chocolate chips, and mini marshmallows

  
  

Method

1. Prepare the marshmallow cream the night before. Place all the ingredients in a large saucepan and gently heat, stirring constantly, until the marshmallows are completely melted. Do not bring to a boil, heat only to just before boiling. Once fully melted, allow it to cool, then refrigerate overnight.

2. Line two round 23 cm cake tins with baking paper. Brew the coffee and let it settle. Cream the soften butter with the sugar until light and fluffy. Gradually add the eggs and mix for a few minutes until smooth. Add vanilla, then mix in the cocoa, baking soda, and salt. Alternately add sifted flour, soured cream, and hot coffee into the batter.

3. Mix everything well with a whisk until smooth. Divide the batter between the tins, pouring more into one tin (this will later be cut into three layers, and the other into two). You need a total of five cake layers.

4. Bake the sponges in a preheated oven at 180°C (350°F) for 30–35 minutes. Leave them in the tins for about 20 minutes, then transfer to a wire rack to cool completely.

5. This can all be done the night before. In the morning, take the marshmallow cream out of the fridge to soften it will be easier to whip. Don’t worry if it looks firm; it will soften at room temperature and then whip into a smooth cream.

6. Meanwhile, prepare the peanut butter cream. Beat soften butter well, then add the icing sugar and peanut butter. Mix until smooth.

7. Cut the sponges horizontally cut the larger one into three layers and the smaller into two. Whip the marshmallow cream again briefly, and you’re ready to assemble the cake.

8. Divide the peanut butter cream in two. You’ll use the marshmallow cream to fill two layers, and to frost the entire cake. Start with the first sponge layer and spread with marshmallow cream, add the second layer and spread with peanut butter cream, and repeat with the remaining layers. Finish with the fifth layer on top. Decorate with melted chocolate, chocolate chips, mini marshmallows, and roasted peanuts.

Note

The original recipe called for 675 g of brown sugar in the sponge, but I used 375 g, and the cake wasn’t too sweet considering the bitterness of the coffee and the sweetness of the marshmallows. In the creams, especially the peanut butter one, the original recipe called for 300–350 g of sugar; I used less than 100 g. So yes, the sugar amount can definitely be reduced.

Tip from the Kitchen

Don’t be afraid to reduce the sugar the original recipe calls for more, but a lighter hand allows the coffee and vanilla to truly shine.

Whether you're baking for guests or just for yourself, this is one of those cakes that feels like a hug from the inside. A little nostalgic, a little exotic and entirely unforgettable.

Good to know

• This cake is best prepared in two stages, make the creams the night before and assemble the cake the following day.

• Marshmallow cream feels very firm straight from the fridge, but softens quickly at room temperature and whips easily.

• The coffee should be strong but free of grounds only clear liquid adds depth of flavour without bitterness.

• The cake is easier to slice if left at room temperature for 20–30 minutes before serving.

• The sugar quantity has already been reduced compared to the original recipe, but can be adjusted further to taste.

Chef’s note

This cake is a perfect example of how intense flavours can be beautifully balanced the bitterness of coffee, the sweetness of marshmallow and the richness of peanut butter come together in a dessert that feels indulgent yet never overwhelming.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.

Čokoladna Torta sa Maslacem od Kikirikija i Maršmeloa

Lagani biskvit, nežno prožet aromom turske kafe, postavlja elegantnu osnovu ovom desertu. U njegovom srcu krije se bogat, kremast fil od kikirikija, dok završni sloj svilenkaste, pahuljaste kreme od topljenog maršmeloa sa notom vanilije zaokružuje celinu. Spoj klasičnih i neočekivanih ukusa stvara desert sa karakterom onaj koji se pamti dugo nakon poslednjeg zalogaja.

Postoji nešto gotovo magično u desertima koji pričaju priču o tradiciji, toplini i dašku neočekivanog. Ova torta je upravo to. Spoj snažnih ukusa i nežnih tekstura u kojem se susreću dubina turske kafe, bogatstvo kikiriki kreme i eterična mekoća maršmeloa i vanilije. To je desert koji ne samo da zadovoljava već ostaje u sećanju.

Krema od maršmeloa

• 900 ml tečnog slatkog vrhnja (double cream)

• 500 g mini maršmeloa

• 150 g šećera u prahu

• 1/4 male kašike soli

• 1 mala kašika ekstrakta vanilije

Biskvit

• 225 g neslanog maslaca

• 375 g smeđeg šećera

• 4 jaja

• 2 male kašike ekstrakta vanilije

• 75 g kakaa

• 1 velika kašika sode bikarbone

• 1/2 male kašike soli

• 350 g glatkog brašna

• 300 ml kisele pavlake

• 335 ml prohlađene jake crne turske kafe

Krema od kikirikija

• 225 g neslanog maslaca

• 225 g maslaca od kikirikija

• 100 g šećera u prahu

Savet: Ako koristiš maslac od kikirikija bez dodatog šećera, ukus će biti izraženiji i uravnoteženiji.

Za dekoraciju

• 100 g čokolade za kuvanje (plain)

• prženi kikiriki

• čokoladne kapljice

• mini maršmelo

Priprema

1. Veče pre pripremiti kremu od maršmeloa. Sve sastojke staviti u veliku šerpu i uz lagano mešanje, zagrevati dok se maršmelo potpuno ne istopi. Ne treba da provri zagrevati samo do tačke ključanja. Kada se smesa u potpunosti sjedini, ostaviti da se prohladi, pa je prebaciti u frižider i ostaviti preko noći.

2. Dva okrugla kalupa prečnika 23 cm obložiti papirom za pečenje. Skuvati kafu i ostaviti da se talog slegne. Maslac sobne temperature dobro umutiti sa šećerom. Postepeno dodavati jaja i mutiti nekoliko minuta, dok se ne dobije glatka i ujednačena smesa. Dodati vaniliju, zatim umešati kakao, sodu bikarbonu i so. Naizmenično dodavati prosejano brašno, kiselu pavlaku i toplu kafu.

Trik Naizmenično dodavanje čuva mekoću biskvita.

3. Sve dobro sjediniti žicom i izliti u pripremljene kalupe. U jedan kalup sipati više smese jer će se taj biskvit seći na tri dela, dok će se drugi seći na dva. Ukupno je potrebno pet kora.

4. Peći u prethodno zagrejanoj rerni na 180 °C, 30–35 minuta. Pečene biskvite ostaviti u kalupima oko 20 minuta, zatim ih izvaditi i prebaciti na rešetku da se potpuno ohlade.

5. Sve ovo se može pripremiti uveče. Ujutru izvaditi maršmelo kremu iz frižidera da se malo zagreje tako će se lakše umutiti. Ne brinite ako je krema čvrsta; na sobnoj temperaturi će omekšati i moći će se lepo umutiti u glatku, svilenkastu kremu.

6. U međuvremenu pripremiti kremu od kikirikija: maslac sobne temperature dobro umutiti, zatim dodati šećer u prahu i maslac od kikirikija.

7. Kore horizontalno iseći veću na tri, manju na dva dela. Maršmelo kremu još jednom kratko umutiti mikserom i sve je spremno za slaganje torte.

8. Kremu od kikirikija podeliti na dva dela. Maršmelo kremom filovati dve kore, a zatim i celu tortu. Početi sa prvom korom i maršmelo kremom, zatim staviti drugu koru i premazati kremom od kikirikija. Ponoviti postupak sa još dve kore, a petom korom završiti tortu. Ukrasiti topljenom čokoladom, čokoladnim kapljicama, maršmelom i kikirikijem.

Savet za slaganje: Lagano pritiskaj kore dlanom torta će biti stabilnija i ravnija.

Napomena o slatkoći

U originalnom receptu koristi se znatno više šećera (i u biskvitu i u kremama) za biskvit se koristi 675 g smeđeg šećera, dok je u ovoj verziji upotrebljeno 375 g. Ova prilagođena verzija je umerenije slatka, sa naglašenom aromom kafe i kikirikija. Po potrebi, količina šećera može se dodatno smanjiti prema ličnom ukusu.

Saveti iz kuhinje

• Ovu tortu je najbolje pripremati u dve faze, kreme veče ranije a slaganje sutradan.

• Maršmelo krema deluje vrlo čvrsto direktno iz frižidera, ali na sobnoj temperaturi brzo omekša i lako se muti.

• Kafa treba da bude jaka ali bez soca/taloga, samo čista tečnost, daje dubinu ukusa bez gorčine.

• Torta se lakše seče ako odstoji 20–30 minuta na sobnoj temperaturi pre služenja.

• Količina šećera je već smanjena u odnosu na originalni recept, ali se po želji može dodatno prilagoditi.

  
  

Smiki savet

Ova torta je primer kako se intenzivni ukusi mogu savršeno uravnotežiti gorčina kafe, slatkoća maršmeloa i punoća kikirikija stvaraju desert koji je bogat ali ne napadan.

Ako isprobate ovaj recept, volela bih videti vašu verziju.

Tagujte @smikiscorner na Instagramu!