Lightly chop the peanuts according to the size you desire. Chopping the nuts here is optional.

In a sauce pan, add sugar. Cook using low heat. Keep an eye at all time, do not leave the pan. Be patient as this will take about 10 minutes for the whole process.

Once you notice the edges is caramelised, with a wooden spatula, give it a stir. Keep stirring until the sugar turned into liquid.

Add in the butter. Increase the heat slightly to melt and combine the mixture. Reduce the heat once it has combined.

Add in the whipping cream. Keep stirring and cook it until it is bubbly and combined. Off the heat.

Add in the salt, mix to combine.

Transfer into a bowl.

Add in the nuts. Mix until combined.

Let it cool slightly. Cover with cling film and refrigerate for 1 hour or until it is thickened.

In a large mixing bowl, add eggs, sugar and vanilla extract.

Place the bowl over a hot water bath.

Whisk unitl the sugar is dissolved. The purpose of the heat is to help dissolving the sugar.

Remove the bowl from the hot water bath.

With an electric mixer, start mixing on high speed until the batter is creamy, pale and volume doubled. This will take about 7-8 minutes. Lift up the mixer and draw a shape, the batter is able to hold the shape and not sink. Once achieved that, mix on low speed for another 2 minutes to release air bubbles.

Sift in the flour and cocoa powder. Use a whisk to mix in until combined, do not over mix.

Add in the oil and mix until combined.

Add in the milk and mix until combined.

Switch to a spatula to mix and scrape the bowl to ensure even mixing.

Transfer the batter into a prepared 7 inch pan, greased and lined with parchment paper. Wiggle the batter with the spatula to release air bubbles.

Bake in preheated oven at 170°C/340°F for 30 minutes.

Let the cake cool completely before slicing.

Slice the cake into 3 sheets. Set aside.

In a mixing bowl, add mascarpone cheese (room temp). Mix to ensure it’s softened.

Sift the powdered sugar into it, mix until combined.

In another chilled bowl of whipping cream, mix until lightly thickened.

Add half of whipping cream into the cheese. Mix until combined. Add the remaining cream, continue mixing on medium speed until the cream is stiff.

Transfer onto a piping bag.

In a bowl, add the chocolate coins and whipping cream.

Melt the chocolate over a double boiler. Let it rest for 5 minutes.

Mix with a spatula until well combined and no lumps.

Add in the chopped nuts. Mix until combined.

Set aside until the mixture is cool down until room temperature.

Pour over the chilled frosted cake.

Refrigerate for 30 minutes.