Recipe

Central African Spiced Layered Cake

Savory Layers of Central African Delight

4.7 out of 5

Indulge in the rich flavors of Central African cuisine with this delightful Spiced Layered Cake. This traditional dessert combines the essence of Hungarian Dobostorta with the vibrant spices and ingredients of Central African cooking.

Dessert› Cake› Dobostorta

European cuisine› Alpine cuisine› Hungarian cuisine

African cuisine› Central African cuisine

Preparation time

30 minutes

Cooking time

30 minutes

Total time

90 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (with appropriate flour substitution), Dairy-free (with appropriate milk and chocolate substitutions), Nut-free (omit ground peanuts and use alternative filling), Halal

Allergens

Eggs, Peanuts, Milk, Gluten (if not using gluten-free flour)

Not suitable for

Vegan (contains eggs and honey), Paleo (contains grains and refined sugar), Keto (contains flour, sugar, and honey), Low-carb (contains flour and sugar), Kosher (may not meet specific dietary requirements)

Ingredients

In this adaptation, the traditional Hungarian Dobostorta is transformed into a Central African delight by incorporating local ingredients and spices. The original recipe's buttercream filling is replaced with a rich and creamy blend of ground peanuts, honey, and coconut milk, adding a distinct Central African flavor profile. Additionally, the cake is infused with aromatic spices commonly used in Central African cuisine, giving it a unique twist. We alse have the original recipe for Dobostorta, so you can check it out.

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
1/2 teaspoon salt 1/2 teaspoon salt
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
4 large eggs 4 large eggs
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 cup (240ml) whole milk 1 cup (240ml) whole milk
1 cup (120g) ground peanuts 1 cup (120g) ground peanuts
1/2 cup (120ml) honey 1/2 cup (120ml) honey
1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
1 cup (240g) dark chocolate, chopped 1 cup (240g) dark chocolate, chopped
1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1880 KJ
Fat (total, saturated): 25g, 10g
Carbohydrates (total, sugars): 50g, 30g
Protein: 8g
Fiber: 3g
Salt: 0.5g

Preparation

1.
Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3.
In a separate large bowl, beat the sugar and eggs until light and fluffy. Add the vegetable oil and vanilla extract, and mix well.
4.
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.
5.
Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
6.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8.
In a bowl, combine the ground peanuts, honey, and coconut milk to make the filling. Mix until well combined.
9.
Place one cake layer on a serving plate and spread a generous amount of the peanut filling evenly over the top.
10.
Place the second cake layer on top and press gently to secure it.
11.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
12.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13.
Sprinkle crushed peanuts over the ganache for garnish.
14.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

Ground peanuts — If you can't find ground peanuts, you can easily make your own by pulsing roasted peanuts in a food processor until finely ground.
Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
Crushed peanuts — For a more pronounced flavor, lightly toast the peanuts before crushing them.

Tips & Tricks

To ensure a moist cake, do not overmix the batter once the dry ingredients are added.
Allow the cakes to cool completely before assembling to prevent the filling from melting.
If you prefer a sweeter cake, you can add a layer of sweetened whipped cream between the cake layers.
Customize the spices to your preference by adjusting the amounts of cinnamon, nutmeg, and cloves.
Serve the cake slightly chilled for a refreshing dessert experience.

Serving advice

Slice the Central African Spiced Layered Cake into generous portions and serve it on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of cocoa powder or powdered sugar just before serving. You can also decorate the sides of the cake with chocolate shavings or edible flowers for an elegant touch.