Recipe: A slice of deliciousness!

This is without a doubt the celebration cake for any peanut butter lover. It is an easy chocolate cake, moist and delicious. The dense chocolaty layers are held together with light and airy peanut butter icing, and added caramel just for extra delicious stickiness.
Recipe: A slice of deliciousness!

Chocolate Cake with Peanut Butter Icing and Salted Caramel

Chocolate Cake with Peanut Butter Icing and Salted Caramel

Cake Ingredients:

210gr Cream Flour

30gr cocoa powder

½ tsp. baking powder

200gr unsalted butter

100g caster sugar

100gr soft light brown sugar

2 large free-range eggs

1 ½ tsp. vanilla extract

150ml full fat Greek yogurt

1tsp vanilla

To finish: peanut butter icing

100 gr Caramel condensed milk (You can make your own salted caramel - but this is easy and delicious).

Method:

  • Preheat the oven to 175 C.
  • Line the bottom and sides of a rectangular tin 20 x 26cm with parchment paper.
  • It’s better to start with all the ingredients at room temperature.
  • Sift together all the dry ingredients flour, cocoa powder, baking powder, two times (This is important).
  • Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy.
  • Add the egg slowly mixing well between each egg, add the vanilla and mix again.
  • Fold in the flour mixture it will be quite dry, thick - almost scone like- add the yogurt, then mix until smooth.
  • Scrape the cake mix into the prepared tin and bake for 25 to 30 minutes until golden and cooked through.
  • Check with a skewer inserted into the centre of the cake, it should come out clean.
  • Once cooked allow the cake to cool in the tin for 5 to 10 minutes, then turn out onto a wire rack to cool.
  • Ensure the cake is completely cool before cutting in half length ways to make two smaller rectangles, then cut each cake in half horizontally.

Peanut butter icing

150gr sugar

80 gr water

2 egg whites

180 gr butter

60gr coarse peanut butter at room temperature

1 tbsp Vanilla extract

Method:

  • Place the sugar and water in a heavy saucepan, place on a low heat to dissolve the sugar.
  • Once the sugar is dissolved increase the heat and cook the sugar to softball, this looks thick and syrupy.
  • Meanwhile put the whites in the bowl of an electric mixer, when the sugar is close to soft ball beat with a whisk on high until the whites become fluffy.
  • Next add the sugar syrup slowly to the whites on low heat. (the hot sugar syrup will cook the whites)
  • Beat the whites and sugar until they are cool.
  • Next add the butter in small pieces slowly, beating all the time.
  • Keep beating until the icing is light and smooth, finally add the peanut butter and the vanilla extract.
  • Keep the icing at room temperature until ready to use.

Chocolate Ganach (optional)

20gr dark chocolate

20gr boiling hot cream

Method:

  • Pour the cream over the chocolate and allow to sit to melt.
  • To finish:
  • Spread with 1/4 of the icing on the base of the cake, dollop with the condensed milk caramel; give the caramel a tiny sprinkling of sea salt.
  • Repeat for the next two layers.
  • Finally place the last layer on top spread with the remaining icing and also scrape across the sides.
  • Once the top and sides of the cake are covered, texture the icing with uneven strokes of the pallet knife (if you want a smooth finish use a hot dry pallet knife.)
  • Chill to set the icing, and then dollop with the caramel and some drizzles of chocolate ganache. Serve at room temperature.

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