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Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

This is a peanut butter and chocolate lovers dream!

Ingredients

  • For the sponge

  • Buttercream

  • Filling

  • Ganache

Directions

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As you may know, it was my birthday last week. You’ve probably seen the photo’s of my peanut butter chocolate cake already on social media and if so, you’ll also probably know that it was almost a complete disaster.

peanut butter chocolate cake

Basically, I was on a pretty tight schedule what with going on holiday and everything so I HAD to make the cake on Wednesday which was a really hot day. To cut a long story short, despite chilling in the fridge for HOURS, my drip cake turned into one big warm drip. Luckily, I happened to remember watching a video where they kind of just spread two different coloured buttercreams around the side of the cake to make a pattern. So I skimmed my palette knife around the sides of the cake and mixed the chocolate ganache into the buttercream. You can see the result in the photo’s. Not exactly what I was going for but it looked a whole lot better than my melting cake!

peanut butter chocolate cake

This peanut butter chocolate cake has three layers of chocolate sponge filled with caramel, peanuts and peanut butter buttercream. I then covered the whole cake with more peanut butter butter cream (what a mouthful!) and used chocolate ganache for the drips. It’s up to you whether you do a drip cake or do it like I did in the end. It’s then topped with peanut brittle. The sponge recipe has a lot of steps but it’s worth it for the rich, chocolatey sponge that you end up with.

I used the same sponge recipe as I used for my Mega Chocolate Birthday Cake which is a great alternative if you don’t like peanut butter.

 

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Step 1
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For the sponge

Preheat the oven to 170ºc and grease three 8in cake tins. Break the chocolate into pieces and place in a microwave-safe bowl, melt on a medium setting in 30-second bursts until completly melted, stiring well in between. Alternatively use a bowl over a saucepan. Set the bowl to one side to cool.

Step 2
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In a large mixing bowl cream the butter and sugar until it is pale and smooth, which should take 3-5 minutes using a electric hand mixer. Put the egg yolks in a separate bowl and beat for several minutes. Slowly add the egg yolks to the butter mixture and beat well. Add the chocolate to this mix and beat again.

Step 3
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Combine the flour, baking powder, bicarbonate of soda and salt in a seperate bowl. Combine the milk and vanilla in a jug (don’t worry about the amount of milk like we did. It seems like a lot but it works out in the end). Add one third of the flour to the creamed mix and beat well. Pour in one third of the milk mix and beat again. Repeat these steps until all the flour and milk has been added.

Step 4
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In a clean bowl whisk the egg whites until soft peaks start to form. Carefully fold the egg whites in to the batter using a metal spoon, being careful not to beat the air out of the whites. Divide between the tins and bake for 30mins. Allow to cool completely

Step 5
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Buttercream

using a stand or hand mixer, beat together the butter and peanut butter until fully combined. Mix in the sugar and then the cream and continue mixing until light and fluffy. I chilled it in the fridge for a while because it was a hot day.

Step 6
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Filling

Mix the rinsed, dried peanuts and caramel. I chilled this in the fridge too.

Step 7
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Once everything is chilled, use a serrated knife to level off the tops of the sponges. on the first sponge spread the caramel and peanut mixture. Put the next sponge layer on and spread a layer of buttercream and finally add the last sponge layer.

Step 8
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Cover the whole cake with a thin layer on buttercream and chill. Once hardened, cover with the remaining buttercream. Chill again.

Step 9
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Ganache

Heat the cream and sugar in a pan until the sugar has dissolved. Melt in the butter and pour over the broken up chocolate. Mix until all the chocolate has melted.

Step 10
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If you're making a drip cake, spoon the ganache over the sides to create drips. Once you're happy with the drips, fill in the top of the cake with the remaining ganache.

To make a cake like mine, spread ganache directly onto the top and sides of the cake. Use a palette knife to spread the ganache and buttercream together and smooth the sides.

Step 11
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Top the cake with the peanut brittle and any remaining peanuts, ganache and buttercream. After mine kind of melted everywhere I really went for it with the decoration, swirling more buttercream and ganache on top of the cake.

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  • 137 Views
  • 2hrs 30
  • Serves 12
  • Medium
  • 170°c

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Ingredients

Adjust Servings:
For the sponge
350g Plain Flour
230g Dark Chocolate
170g Unsalted Butter
350g Light Brown Sugar
3 Eggs
1.5 tsp Baking Powder
1.5 tsp Bicarbonate of Soda
500ml Milk
Pinch Salt
2 tsp Vanilla Extract
Buttercream
230g Unsalted Butter
340g Smooth Peanut Butter
375g Icing Sugar
150ml Double Cream
Filling
200g Salted Peanuts rinsed and patted dry
3 tbsp Carnation Caramel
Ganache
150ml Double Cream
100g Caster Sugar
1 tbsp Unsalted Butter
175g Dark Chocolate
1 bag ready made Peanut Brittle
Strawberry scones jam cream
previous
Strawberry Scones
crepe cake
next
Chocolate Crepe Cake

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