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25
April
Chocolate and Peanut Butter Layer Cake
As I have done in previous years, I went to visit family and of course took dessert. As it was Easter, a chocolate themed cake seemed appropriate, but I wanted to add peanut butter into the mix. One, because I love peanut butter, but also because I think of the many various flavour combinations out there, this is one of my favourites.
This is a very decadent cake, so try not to think too much about how many calories are in it, and just enjoy.
Chocolate and Peanut Butter Layer Cake
Print recipe
Ingredients
Cake
- 225g Unsalted Butter (softened)
- 450g Caster Sugar
- 5 Large Free-range Eggs
- 350g Plain Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract
- 280ml Buttermilk
Filling
- 300g Full-fat Cream Cheese
- 110g Unsalted Butter (softened)
- 400g Icing Sugar
- 175g Smooth Peanut Butter
Glaze
- 350g Milk Chocolate
- 4 tablespoons Smooth Peanut Butter
- 3 tablespoons Golden Syrup
- 200ml Single Cream
- 5 tablespoons Chocolate Covered Peanuts
Directions
| 1. | Pre-heat the oven to Gas Mark 4 / 180ºC / 350ºF. Grease and line the base of 3 x 9" cake pans |
| 2. | Beat the butter until its smooth and pale. Add in the sugar and keep beating until it looks like whipped cream. |
| 3. | Add the eggs one at a time ensuring each is well incorporated before adding the next |
| 4. | In a separate bowl sift together the flour, baking powder and salt. In a jug, measure out the buttermilk, then add in the vanilla extract |
| 5. | Add a third of the buttermilk, then a third of the flour. Repeat two more times until everything is mixed |
| 6. | Divide the batter between the three tins. Bake for 20-25 minutes, or until a skewer placed in the centre comes out clean |
| 7. | Allow to cool for a few minutes in the tin, then turn out onto a cooling rack. Once fully cooled, peel off the paper base |
| 8. | To make the filling, beat the softened butter and add in the cream cheese and continue to mix until fully combined |
| 9. | Gradually sift in the icing sugar and then finally beat in the peanut butter. Chill until the cakes are cooled |
| 10. | With a sharp knife, cut all the cakes in half horizontally so you have six layers. Place one cake layer on a plate, and spread a layer of the filling, then place another cake layer on top. Continue until all the layers are used up then chill the cake while you make the glaze |
| 11. | For the glaze, cut the chocolate into small pieces and place into a bowl with the peanut butter and golden syrup |
| 12. | Heat the cream in a small pan until scalded, or almost boiling. Pour the hot cream over the chocolate and let it sit for a minute, then stir to until the chocolate has fully melted and everything is smooth and combined |
| 13. | Take the chilled cake off the plate and place on a cooking rack over a tray. Spoon the glaze over the cake allowing it to run down the sides, and smooth with a palette knife if necessary. Sprinkle with chopped chocolate peanuts. Chill until required |
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