Peanut butter & chocolate cake

Peanut butter & chocolate cake

  • Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 16

The sweet and salty combo of peanut butter and chocolate make this cake irresistible - decorate with pretzels for added crunch

  • Freezable (un-iced)
Nutrition: per serving
NutrientUnit
kcal727
fat43g
saturates23g
carbs75g
sugars60g
fibre2g
protein9g
salt0.7g
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Ingredients

For the peanut butter icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.

  • STEP 2

    Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.

  • STEP 3

    In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.

  • STEP 4

    For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.

  • STEP 5

    To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides – there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

RECIPE TIPS
GET A SMOOTH FINISH

Crumb-coating is something that professional bakers do to give their cakes a polished finish. Spread a very thin layer of the icing over the whole cake first before icing properly. It helps to stick down any stray crumbs, so you shouldn’t get any in your final icing. For a really neat finish, chill the cake after crumb-coating (also known as masking) before continuing to ice.

Goes well with

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    Rating: 4 out of 5.15 ratings
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