Tuesdays with Dorie members are baking up something sweet and chocolate-y again, another of the "Fancy Cakes" from the book Baking Chez Moi. The "fancy" part of the rather easy-to-make peanut-chocolate butter cake is in its presentation, either as mini loaves or a sleek oblong topped with dark chocolate ganache, chopped peanuts and chocolate shards.
Lacking the recommended pans, I baked the batter in a heart-shaped pan, and while I was about making changes, frosted the cake with whipped ganache, adding three times the cream to the chocolate, whipping it once it cooled.
We really enjoyed the cake: it had a deep, rich chocolate flavour that was balanced by the peanut butter and peanuts and it wasn't very sweet. But I think I over-baked it by a few minutes since it was a bit dry when I served it at room temperature (though next day's leftovers were quite moist straight from the fridge).
It was a fun cake to try but if I were to make it again, I would bake as minis and decorate as the recipe directs as I think its appearance is part of its charm.