One of my colleagues went to America recently. I asked if she could get me some duty free items as I had some airline vouchers to use. She kindly bought what I wanted but it cost more than my vouchers and she refused cash before she left in case the items were out of stock or she forgot. When she gave me my goods, I got my purse out but she stopped me and said that her husband (who paid for the item) would prefer a cake. He wanted anything with chocolate in it. The last cake he had from me were my snickers cupcake with peanut butter caramel buttercream and he has been asking for another batch for a while.
I wanted to make something a little different so I decided to make a chocolate and peanut butter cake. I used my all time favourite Nigella's old fashioned chocolate cake recipe. I added a layer of peanut butter in the middle then covered the cake with a chocolate ganache and decorated it with Reese's peanut butter cups. The cake was moist and chocolatey and I was really pleased that the peanut butter layer remained intact even though it was not quite in the middle of the cake as I hoped.
I'm entering this to Love Cake hosted by Jibber Jabber UK. The theme this month is savoury and yes peanut butter counts!
I'm also entering this to AlphaBakes hosted this month by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter is P for Peanut Butter.
Adding a layer of peanut butter 
top with more batter decorate with chocolate ganache and peanut butter cups
I was given permission to cut a slice for my blog but I dropped it hence the smudged top!
For the cake
200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 g cocoa powder
175 g unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream
300g smooth peanut butter
For the ganache
150mls double cream
200g dark chocolate, chopped
For the decoration
10 peanut butter cups
- Preheat the oven to 180C.
- Place all the ingredients for the cake in a stand mixer and mix until smooth. Alternatively mix everything by hand in a large mixing bowl.
- Place half the cake batter into the cake tin.
- Add a layer of peanut butter on top.
- Cover with the remaining cake batter.
- Bake for approximately 35minutes or until cooked and a skewer inserted into the centre comes out clean.
- Allow to cool completely before decorating.
- To make the ganache, bring the cream to a boil in a small saucepan.
- Remove from the heat and stir in the chopped chocolate.
- Continue stirring until all the chocolate has melted and you have a smooth, glossy ganache.
- Once the cake has cooled, pour the chocolate ganache on top of the cake and decorate with peanut butter cups.
Ros that peanut butter layer is perfect. So many baked goods with peanut butter in dilute the flavour by mixing it with sugar or butter first which always saddens me because I want the true peanut butter flavour!
ReplyDeleteYou can really taste the peanut butter! Ive been filling cakes with jam in the middle recently which is how I came to this idea. Will use it again for sure.
Deletewhoa!! that is one peanut butter choc cake!! Your friends are very lucky!! YUM
ReplyDeleteThanks! The cake was delicious :)
DeletePeanut butter and chocolate is such a great combination. I love the way you have baked in a layer of peanut butter. I must try that idea.... quite ingenious!
ReplyDeleteThanks! I think it's a great idea too and will be using it again in the future.
DeleteThis looks amazing, I'd love to make this as my first cake in my new kitchen but my boyfriend doesn't like peanut butter. More for me then!
ReplyDeleteIt's a really simple cake to make and absolutely delicious especially if you like peanut butter. I'd share it with you :)
DeleteI love the thought of cake as currency! I thought the peanut butter layer would melt into the cake but it hasn't at all. Looks delicious. I know my husband would like this very much. Thanks for linking up.
ReplyDeleteHa ha I wish I could use cake as currency more often! I was really pleased about the peanut butter layer too.
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