Spintz Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View 5 mins In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This ensures a light and even texture in your cake. (5 minutes)

Recipe View 10 mins In a large bowl, cream together the granulated sugar, oil, and eggs until light and fluffy. Beat in the milk and vanilla extract. Gradually add the sifted dry ingredients, mixing until just combined. Stir in the hot coffee until the batter is smooth. The coffee enhances the chocolate flavor. (10 minutes)

Recipe View 35 mins Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View 20 mins Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Covering the cakes with foil and a towel helps to keep them moist. (20 minutes)

Recipe View 10 mins For the Peanut Butter Filling: In a medium bowl, beat together the peanut butter, softened butter, and confectioners' sugar until smooth and creamy. Stir in the vanilla extract and heavy cream until well combined. (10 minutes)

Recipe View 5 mins For the Fudge Frosting: In a large mixing bowl, combine the confectioners' sugar, softened butter, cocoa powder, egg white, vanilla extract, salt, and heavy cream. Beat with an electric mixer on high speed until the frosting is light, fluffy, and creamy. (5 minutes)

Recipe View 15 mins Once the cakes are completely cooled, place one layer on a serving plate. Spread the peanut butter filling evenly over the top. Gently place the second cake layer on top of the filling. Frost the entire cake with the fudge frosting. (15 minutes)