• 6 ovos
• 600g de açúcar
• 450g de farinha
• 265g de leite
• 265g de óleo
• 1 e 1/2 colher (chá) de fermento

• 2 colheres (sopa) de baunilha

• 2 colheres (sopa) de aroma de morango
• corante rosa q.b.

• 4 colheres (sopa) de chocolate em pó

Method:
(cake)
Preheat the oven to 160ºC. Grease and line with parchment paper three 20cm diameterbaking pans.
In a bowl, whisk all the ingredients together in one go.
When the mixture is uniform, divide by three bowls.
In the first bowl add the aroma of vanilla, in the second bowl the aroma of strawberry and the pink food colouring and, in the third bowl, add the chocolate.
Put the mixtures in the pans and bake for 30-40 minutes.
When ready, remove from oven and allow to cool.
Unmould and set aside.

(filling)
Boil the cream and add the chocolate into pieces until melted. Remove about 1/3 of this ganache and set aside. Add strawberry jam to taste the rest and set aside.

(frosting)
Whip the cream into whipped cream. Add the aroma and food coloring.

(assemble)
Put the chocolate cake on the serving plate. Top with half the strawberry ganache.
Put the strawberry cake on the chocolate cake. Cover with remaining strawberry ganache.
Put the last layer of vanilla on the strawberry. Cover all the cake with the frosting and refrigerate.
Place the reserved chocolate ganache on the top of the cake and let it drain slightly over the sides.
Decorate with little meringues and sugar sprinkles.

Ingredientes:

(bolo)

• 460g de farinha
• 600g de açúcar
• 125g de cacau em pó
• 2 colheres (chá) de fermento
• 400g de leite
• 185g de óleo
• 4 ovos
• 2 colheres (chá) de aroma de baunilha
• 310g de café expresso bem forte

(recheio)

• 270g de manteiga sem sal (à temperatura ambiente)
• 240g de manteiga de amendoim
• 300g de açúcar em pó
• 1 colher (chá) de aroma de baunilha
• leite q.b. (se necessário)

(ganache)

• 200g de natas
• 200g de chocolate negro 70% cacau
• 1 colher (sopa) de manteiga sem sal

(montagem) 

• compota ou geleia de framboesa q.b.
• Chocolates Snickers e Maltesers q.b.
• Canudos de Chocolate q.b.

Ingredients:
(cake) 460g all-purpose flour, 600g white sugar, 125g unsweetened cocoa powder, 2 tspoons baking powder, 400g whole milk, 185g vegetable oil, 4 eggs, 2 tspoons vanilla flavouring, 310g strong espresso coffee 
(filling) 270g unsalted butter (room temperature), 240g peanut butter, 300g powdered sugar, 1 tspoon vanilla flavouring, milk (if needed)
(ganache) 200g cream, 200g dark chocolate 70% cocoa, 1 Tbspoon unsalted butter
(assemble) Raspberry Jam or Jelly, as needed, Snickers and Malteseres Chocolates, Chocolate Straws 

Method:
(cake)
Preheat the oven to 160ºC. Grease and line with parchment paper two 20cm diameter baking pans.
In a bowl, add all the dry ones. In another bowl, combine the liquids.
Gather everything without mixing too much.
Divide by pans and bake for 35-40 minutes.
Let it cool and unmold.
Set aside.

(filling)
Mix the butter with the peanut butter. Add the powdered sugar and vanilla and mix.
Adjust the consistency, to spread, adding milk, slowly, and mix until smooth.

(ganache)
Boil the cream and the chocolate pieces until melted. Add the butter and wrap.
Set aside.

(assemble)
Cut the two cakes in half, obtaining 4 layers of cake.
Put the first layer of cake on the plate, put a thin layer, reinforced on the edges, of filling. In the center, place the raspberry jam as you wish. Cover with the second layer of cake and repeat the procedure until the last layer. Refrigerate for 15 minutes to stabilize.
Cover the entire cake with the remaining peanut butter filling, scraping some areas that let the cake see. Refrigerate for 30 minutes to cool.
Place the ganache on the top of the cake, letting it drain slightly from the sides.
Pour a few spoonfuls of jam over the ganache and wrap slightly, leaving a marbling effect of ganache and jam.
Decorate with crushed chocolate straws, a few whole straws and bits of Snickers and Maltesers.
Serve fresh.

• 3 pêras
• 1 chávena de açúcar
• 4 chávenas de água
• 2 paus de canela

Corte ao meio os dois bolos, obtendo 4 camadas de bolo.