How to make peanut butter and cocoa cake step by step

Step 1 - preparations

• Line the baking pan with baking paper or grease with butter and dust with flour.
• Preheat the oven to 170℃ (fan-assisted) or 180℃ (conventional).
• Mix together the flour, baking powder, and cinnamon.
  375 g all-purpose flour, 3 teaspoons baking powder, 0.5 teaspoons cinnamon
  

Step 2 - preparing the nut batter

• Add the peanut butter, sugar, and oil to a bowl.
  125 g peanut butter, 200 g sugar, 80 ml oil
  
• Blend the ingredients together until smooth.
  
• Add the eggs one by one and mix briefly after each.
  4 eggs
  
• Add about half of the flour and mix briefly.
  
• Pour in the buttermilk and mix until combined.
  250 ml buttermilk
  
• Add the rest of the flour and mix briefly.
• Set aside about ⅓ of the batter into a smaller bowl.
  

Step 3 - preparing the chocolate batter

• Add cocoa and milk to a smaller bowl - mix thoroughly. If the mixture is very thick, add a little more milk.
  20 g bitter cocoa, 2-3 tablespoons milk
  

Step 4 - layering the batter

• Spoon about ⅔ of the nut batter into the pan.
  
• Spoon half of the chocolate batter on top of it in "dollops".
  
• Spoon the rest of the nut batter, and on top of it, the rest of the chocolate batter.
• Finally, swirl the batter with a skewer or knife.
  

Step 5 - baking the cake

• Place the cake pan in the preheated oven and bake for about 35-40 minutes - until a dry stick comes out.
• After baking, let the cake cool.

Step 6 - decorating the cake

• Heat the heavy cream in a saucepan and when hot, add the broken chocolate to it.
  100 ml heavy cream, 150 g chocolate
  
• Stir until you get a smooth chocolate glaze. Let it cool and when it starts to thicken, spread it over the top of the cake.
  
• Briefly heat the peanut butter in the microwave (30 seconds should be enough) and pour it over the chocolate glaze - immediately gently swirl the layers.
  approx. 30 g peanut butter
  
• Finally, sprinkle the cake with chopped peanuts.
  approx. 50 g peanuts