Chocolate & Peanut Butter Cake

September 23, 2014Sew White

I love chocolate and peanut butter so it made sense to make a cake that combined them into a delicious super delicious cake.

This is a really easy cake to make and tastes stunning. I added extra Reese’s Peanut Butter Cup to add more peanuts but it would have worked very well without.

Sew White Chocolate & Peanut Butter Cake 1

For my recipe I have used free range eggs. I believe it’s important for us all to choose to buy free range and cage-free eggs. The chickens who supply us with their eggs deserve a nice life. I believe that eggs from free range chickens also taste better.

Ingredients

– 100g cocoa powder
– 300ml of hot water
– 120g butter
– 100g chunky peanut butter
– 280g caster sugar
– 4 medium free range eggs
– 280g plain flour
– half a teaspoon of baking powder
– half a teaspoon of bicarbonate of soda
– 100g dark chocolate chips or Reese’s pieces peanut butter cups

For the filling

– 200ml double cream
– 200g dark or milk chocolate
– 2 teaspoons of unsalted butter

Method

– Line 2 x 8 inch round cake tins.
– Preheat the oven to 180 degrees.
– Stir the cocoa powder into the water and leave to cool. It will look gorgeously thick like molten chocolate.
– In a mixer cream together  the sugar, butter and peanut butter until smooth.
– Add the eggs one at a time until they are mixed in.
– Sieve in the flour, bicarb and baking powder.
– Add the Chocolate chips and stir in.
– Mix in the cocoa powder mix together until incorporated. Don’t over mix.
– Divide the mix between the two cake tins and bake for 30 minutes.
– When it’s baked take it out of the oven and allow to cool.

– While it’s baking make the ganache to sandwich the layers together as it takes a while to thicken up.
-Melt the chocolate with the butter and double cream together in a bowl over hot water, stirring to help it combine. Make sure the bowl isn’t touching the water.
-Take off the heat and allow to cool and start to set. It should take a while for it to set to a good consistency to spread on the cake. If it sets too much you can put it back over hot water to melt it back down.

Sew white Chocolate & Peanut Butter Cake 2

I added these lovely and Reese’s Peanut Butter Cups into the mix to a bit more peanut and chocolatey goodness.
Chocolate chips work very well if you can’t get them.

Sew White Chocolate & Peanut Butter Cake 3

Adding the cocoa liquid is really lovely. The cake will change colour beautifully and then it goes into the oven.

Sew White Chocolate & Peanut Butter Cake 4

Here is the finished cake ready to serve. I was thinking about dusting it with icing sugar but I decided to keep it gorgeously as chocolate as I could.

Sew White Chocolate & Peanut Butter Cake 6

Eat straight away and enjoy x

7 Comments

  • Becca

    September 25, 2014 at 11:21 am

    Two of my favourite things in this world is cake and peanut butter so this is my idea of heaven!!! I would love to make this but I’m on a low carb diet! 🙁

    1. Sew White

      September 25, 2014 at 11:29 am

      It is so good. I love it. Treat yourself!

  • atosa nikkhah

    September 25, 2014 at 11:23 am

    This cake looks like a dream, yum my favourite !

    1. Sew White

      September 25, 2014 at 11:30 am

      Thank you 🙂

  • Galina V

    September 25, 2014 at 11:28 am

    How lush is that?! Totally gorgeous cake! I imagine it didn’t last very long.

    1. Sew White

      September 25, 2014 at 12:15 pm

      It didn’t last long at all. It was too tempting and I had far too many slices 🙂

  • One Ingredient Crunchy Peanut Butter – Fab Food 4 All

    February 16, 2016 at 12:08 pm

    […] Kitchen Diary Chocolate & Peanut Butter Flapjacks – Penne for your Thoughts Chocolate & Peanut Butter Cake – Sew White Carrot Cake Quinoa Truffles – Veggie Desserts Snickers Style Peanut Butter […]

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post