My little brother, Tom, recently moved into a new flat. Instead of the traditional plant pot, I thought I’d bake him a house warming gift. When I suggested this to him, without a moments hesitation he said ‘I’d like a Chocolate and Peanut Butter Cake’. This, coming from my bother who takes at least a week to reply to my text messages..I knew he’d been thinking about it for a while…
I also thought it tied in quite nicely with Easter preparations. All those wonderful people who might have given up chocolate/sweet things, this Chocolate and Peanut Butter Cake is a well deserved reward.
Ingredients For Chocolate Peanut and Peanut Butter Cake
for the cake
180g self raising flour
180g caster sugar
2 medium eggs
250ml whole milk
for the peanut butter frosting
60g unsalted butter (room temperature)
125g smooth peanut butter
180g icing sugar
60ml whole milk
(a square or 2 of dark choc to grate on top for decoration)
Round 8″ baking tin, lined with baking paper
Preheat the oven to 180oC
For the chocolate cake
1) In a medium bowl sift together the flour and cocoa and mix well. Set aside.
2) In a large bowl, whisk together the butter and sugar until pale and fluffy. This will take at least 4 mins! Once done, whisk in the eggs one at a time. When all is mixed well, pour in about half of the flour mixture and half the milk and fold together carefully with a wooden spoon. Being careful not to over do it. Repeat with the remaining flour and milk.
3) Pour into your prepared baking tin and make sure you flatten the top. (For tips on a perfectly flat cake, click here and go to number 8!) Now pop onto the middle shelf of your pre heated oven for 35-40 mins. It’s done when a skewer inserted comes out clean. Leave to cool in the tin, before turning out onto a wire rack to cool completely.
For the peanut butter frosting
1) In a medium bowl whisk together the butter and peanut butter until smooth.
2) Once done, sift in the icing sugar and stir with a wooden spoon until it’s come together and then finish off with a whisk, so it’s really well mixed. Gradually, whisk the milk in to loosen the frosting. You may not need ALL of it, judge it by eye – until it is the consistency you want. (I ended up using the whole 60ml)
3) Once the cake is cool, spread the frosting all over the cake (or just on the top!). I did this by using the back of a spoon. Grate a little dark chocolate on top for decoration and your done!
Now, after all that washing up – you deserve a least one slice, possibly 2…