Prepare the Cake Batter:
In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
Slowly incorporate 50ml milk and 50ml oil while whisking.
Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.
Bake the Cake:
Pour the batter into a greased 35 x 24 cm baking tray.
Preheat your oven to 180°C (350°F) and bake for 15 minutes.
Let the cake cool in the pan for 30 minutes.
Prepare the Cream Layer:
In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.
Fold in 100g coarsely chopped peanuts.
Spread this peanut cream evenly over the cooled cake base.
Make the Chocolate Topping:
In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
Assemble the Cake:
Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
Sprinkle with 100g chopped peanuts and 5g almond flakes.
Final Cooling and Setting:
Allow the cake to cool to room temperature.
Refrigerate for at least 30 minutes to set the chocolate.
Serve:
Cut the cake into squares.
Serve with a dollop of whipped cream.

Prepare the Cake Batter:
In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
Slowly incorporate 50ml milk and 50ml oil while whisking.
Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.
Bake the Cake:
Pour the batter into a greased 35 x 24 cm baking tray.
Preheat your oven to 180°C (350°F) and bake for 15 minutes.
Let the cake cool in the pan for 30 minutes.
Prepare the Cream Layer:
In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.
Fold in 100g coarsely chopped peanuts.
Spread this peanut cream evenly over the cooled cake base.
Make the Chocolate Topping:
In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
Assemble the Cake:
Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
Sprinkle with 100g chopped peanuts and 5g almond flakes.
Final Cooling and Setting:
Allow the cake to cool to room temperature.
Refrigerate for at least 30 minutes to set the chocolate.
Serve:
Cut the cake into squares.
Serve with a dollop of whipped cream.