Peanut Butter Chocolate Cake

Take this recipe, run to your kitchen and get baking ASAP- the ultimate indulgence awaits! I have spent some time perfecting this peanut butter frosting formula to result in the smoothest, creamiest covering to compliment the soft chocolatey sponge, so let me know what you think if you give it a go!

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For the chocolate sponge layers, you will need: 200g dark chocolate, 300g butter (softened and cubed), 300g light brown sugar, 300g caster sugar, 180g plain flour, 180g self raising flour, 2tsp baking powder, 80g cocoa powder, 5 eggs, 150ml water, 6tbsp milk

Preheat the oven to 180c (fan) and grease and line three 18cm tins.

Place your chocolate in a heatproof bowl over a pan of simmering water and heat until melted. Set aside to cool.

Cream together the butter and sugars then add the flours, baking powder, cocoa powder and eggs then whisk until smooth. Add the water and milk then stir slowly together. Add the melted chocolate and mix.

Once the cake batter is smooth, divide between the tins and even out. Bake for 40-45 minutes or until a skewer comes out clean when inserted. Leave in the tins for 10 minutes then transfer to a wire rack to cool completely.

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For the decorations you will need 100g dark chocolate

Melt the chocolate in a bowl over a pan of simmering water then remove from heat and cool slightly. Spoon into a piping bag and pipe patterns onto greaseproof paper. Set in the fridge while you make the peanut butter frosting.

For the peanut butter frosting, you will need: 4 heaped tbsp peanut butter, 200ml double cream, splash milk, 600g icing sugar

Place these ingredients in a mixing bowl and whisk until smooth. You may need to add some milk to create a spreadable and easy-to-use consistency. Use your judgement on this.

Sandwich frosting between the three sponges and coat the outside. Use a palette knife to achieve a neat finish. Take your chocolate decorations from the fridge and use as required.

Enjoy your showstopper!

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