In her recipe, Alejandra Ramos uses full fat Greek yogurt for a soft, moist cake and adds a cup of coffee to to the batter which heightens the chocolate flavor of the cocoa. Topped with a crunchy peanut butter frosting and chopped nuts, one taste of this cake is a bite full of yummy.
Prep time: 50 minutes
Cook time: 1 hour
Total time: 1 hour and 50 minutes
Yield: 32 miniature baklava
For the cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup good quality unsweetened cocoa powder plus extra for dusting the pans
2 teaspoons baking soda
1 1/2 teaspoons sea salt
1 1/4 teaspoons ground cinnamon (Alejandra prefers Vietnamese cinnamon)
1 teaspoon baking powder
1 cup plain Greek yogurt (Alejandra prefers full fat)
1 cup strong black coffee (room temperature)
2 large eggs
1/2 cup vegetable oil (Alejandra prefers grapeseed oil) plus extra for greasing the pans
1 tablespoon vanilla extract
For the frosting
1 cup (2 sticks) unsalted butter, softened
3/4 cup Crunch Time peanut butter
1/2 cups confectioners’ sugar
1/4 teaspoon salt
1/4 cup whole milk
1 cup roasted salted peanuts, for garnish
1. Preheat oven to 350°F. Grease two 9-inch round baking pans with vegetable oil. Dust with cocoa powder and tap out excess.
2. In a large mixing bowl, sift together the sugar, flour, cocoa, baking soda, salt, cinnamon, and baking powder. Add the yogurt, coffee, eggs, oil, and vanilla and blend on medium speed for 1 minute. Scrape down the sides of the bowl and blend for an additional minute, taking care not to overbeat the batter. Pour the batter evenly into the two prepared pans, distributing it evenly. Tap the pans lightly to remove air bubbles.
3. Bake the cakes for 30 minutes, or until a toothpick or cake tester comes out clean. Allow to cool for 20 minutes before removing cakes from pans. Place the cakes on a rack and allow to cool completely before frosting and assembling.
4. In a large mixing bowl, use an electric mixer to whip the butter and peanut butter together. Add the confectioners’ sugar, salt, and the milk, and whip until fluffy. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively.
5. Trim the tops of the cakes so that the tops are level. Place the bottom layer on a cake plate. Pipe or spread half of the frosting on the bottom layer, creating a thick layer of frosting that goes all the way to the edge of the cake. Keep the top layer on a separate surface and pipe or spread the frosting on top, going to about 1 inch from the outer edge of the cake. Carefully stack the top layer on top of the bottom. Garnish the top of the cake with the peanuts.