Ultimate Cravings Mini Cake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 460.0
  • Total Fat: 16.0 g
  • Cholesterol: 1.6 mg
  • Sodium: 156.7 mg
  • Total Carbs: 68.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.5 g

View full nutritional breakdown of Ultimate Cravings Mini Cake calories by ingredient


Introduction

A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two. A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two.
Number of Servings: 4

Ingredients

    1 cup flour
    ¼ cups whole wheat flour
    1 tbsp brown sugar
    1 ½ tbsp baking powder
    ¼ tsp salt
    ½ cup buttermilk
    1 tbsp Godiva chocolate liqueur
    2 tbsp vanilla syrup
    1/3 cup smooth peanut butter
    1/4 cup raspberry jam
    3 tbsp melted semisweet chocolate or Nutella

Directions

Preheat oven to 350F. Grease and flour a clean and de-labelled 28oz can.
Mix together flours, sugar, baking powder and salt in a medium bowl.
Separately blend buttermilk, liqueur and vanilla syrup.
Add to the dry mixture. Blend in peanut butter.
Pour into prepared can.
Bake 35 minutes, let cool completely.
In a small bowl mix together jam and chocolate until well blended. Chill to firm slightly.
Slice cake into three layers.
With the back of a spoon, spread chocolate / raspberry filling between each layer.
Spoon remaining filling over top of cake.
Chill until ready to serve, or serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.