Ingredients:
350 gr flour
2 tablespoons cocoa powder
1 tablespoon instant coffee
220 ml milk
200 gr butter
200 gr sugar
1/2 teaspoon salt
4 eggs, at room temperature
10 gr baking powder
1 tablespoon vanilla extract
150 gr peanut butter
For the coating:
350 gr dark chocolate
50 ml heavy whipping cream, warm
sprinkles for decoration
Instructions:
1. Preheat the oven at 180 C.
2. Grease a 25 cm round pan with a little butter or oil. Line the bottom of the pan with parchment paper.
3. In a bowl, add butter and sugar. Mix until creamy, about 2-3 minutes.
4. Add the eggs, one at a time. Mix until well combined.
5. Add salt and vanilla and continue mixing for a couple of minutes.
6. Gradually, add flour and milk, alternating dry-wet-dry-wet.
7. Add baking powder, cocoa powder and instant coffee. Mix to incorporate.
8. Pour the mixture into the prepared baking pan.
9. Bake for 40-50 minutes, until a toothpick comes out clean.
10. Let it cool completely on a wire rack.
11. Once the cake is cooled, use your hands to crumble the cake into fine crumbs.
12. In a bowl, combine crumbs with 150 gr peanut butter. You can add more, if necessary. The mixture should be moist enough to roll into balls.
13. Refrigerate the mixture for 1 hour.
14. Using a spoon, scoop out small amounts of cake mixture and roll into balls.
15. Put balls on a plate or a tray and cover with plastic wrap.
16. Refrigerate for 2 hours.
17. Melt the chocolate into the microwave in 30 seconds blasts. Stir between each blast.
18. Add the warm heavy whipping cream and incorporate.
19. Dip lollipop sticks or skewers into the melted chocolate and then into the cake balls.
20. Dip the cake balls into the chocolate until completely covered. Shake off any excess.
21. Push lollipop sticks into styrofoam block.
22. Add sprinkles on top and let them set a little at room temperature.
23. Refrigerate for 1 more hour before serving.
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