batter:
65 g cocoa
250 g strong coffee, hot
115 g shortening, soft
130 g sugar, including 20 g vanilla sugar
2 eggs
200 g flour
1 TS baking soda
1/2 TS baking powder
1/4 TS salt
filling:
150 g cream cheese
150 g peanut butter
45 g powdered sugar
1/4 TS salt
ganache:
100-125 g whipping cream
100-125 g chocolate, 75%, chopped
In a small bowl, combine cocoa powder and hot coffee. Whisk until smooth. Set aside. Combine flour, baking soda, baking powder and salt. Set aside.
In a large bowl, combine shortening, sugar and vanilla sugar. Whisk until creamy. Add eggs, one after another. Beat for about 2 minutes until pale and creamy. Alternately add the flour and the cocoa mixture, whisking just until incorporated. Pour the batter into a greased and floured springform pan (24 cm). Bake in preheated oven at 175 deg C for about 30 minutes (skewer test). Allow to cool in the pan for about 30 minutes, then turn onto a wire rack and let cool completely.
For the filling, whip the cream cheese and powdered sugar until light and creamy. Gradually add the peanut butter and beat until creamy. For the ganache, bring whipping cream to a boil. Remove from heat. Add the chocolate. Let stand for 3 minutes, then stir until smooth.
Slice the cake in half to get two layers. Place one layer on a plate, spread with peanut butter mousse and place the other layer on top. Whisk the ganache and pour over the cake.
Recipe adapted/modified;
original source: Sheila Lukins, 'USA-Kochbuch'