Sticky peanut butter chocolate cake

There is something about the smell of peanut butter – it’s more peanutty than peanuts!  I could just stand with the jar inhaling it, but eating it...on toast...no thanks; I find the texture too thick and cloying.  Baking with it, however, is a pure unadulterated joy.

This recipe interested me as the peanut butter is only in the filling/topping.  The idea of beating smooth peanut butter into molten chocolate – unsurprisingly – appealed to me and I can’t recommend it enough.  I think it would also work really well as a topping for cupcakes or even as the filling of a biscuit sandwich.

The filling packs a lot of flavour.  Initially you get chocolate and sweetness (I added the icing sugar but not the cocoa) then the saltiness of the peanut kicks in before the chocolate returns.  For a sandwich cake, this isn’t a huge amount of filling but don’t be tempted to double it as I think the flavour would overpower the sponge.  It’s perfectly balanced as it is...and I say that as someone who always thinks more is better!

Sometimes being indecisive can really work in your favour (but not necessarily help your waist line).  I spent so long pondering whether to top the cake with chocolate covered peanuts or nut brittle that, in the end, I went with both!  They added nice texture to an otherwise soft and squidgy cake.

Ingredients

For the sponges:
175g unsalted butter, at room temperature
150g caster sugar
25g light brown sugar
3 eggs
1 teaspoon vanilla extract
150g self raising flour
30g cocoa powder
2 tablespoons milk

For the filling:
45g dark chocolate
45g milk chocolate
125g smooth peanut butter
25g unsalted butter, at room temperature
2 teaspoons icing sugar – optional (depends on how sweet the peanut butter is)
2 teaspoons cocoa powder – optional (depends on how ‘strong’ you like your chocolate)

To decorate: chocolate covered peanuts and broke up nut brittle

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line two 20cm round loose bottomed sandwich tins with baking paper.

Beat together the butter and sugar until the mix is pale, light and fluffy – don’t skimp on this stage as this is where the air gets into the sponge.

Gradually beat in the eggs, one at a time.

Beat in the vanilla.

Fold in the flour and cocoa powder.

Stir in the milk.

Spoon into the prepared baking tins and level the surfaces.

Bake for approximately 25 minutes, or until a skewer inserted into the cake comes out clean.  Mine took just over 25 minutes.

Remove from the oven and leave to cool in the tins.

When cool enough to safely handle, de-tin and leave to cool completely on a wire rack.

Now make the filling: melt both types of chocolate (I use the microwave) and then leave to cool slightly.

Beat in the peanut butter and soft butter until you have a smooth texture.

Taste the mix – depending on your peanut butter and your chocolate, you may wish to add additional icing sugar or cocoa powder.

If your filling is runny let it stand for a few minutes before building the cake – it’s probably just because you were impatient and didn’t let the chocolate cool sufficiently.  I’m not judging you – I did exactly the same!

Place the first layer on the serving plate and spread half the filling over it.

Place the second layer on top and gently press down to ensure the layers have adhered to the filling.

Spread the remaining mix over the top sponge and then decorate, as desired, with chocolate peanut and nut brittle.

Serve in generous slices with a cup of tea.

Bask in the glory of the wonderful thing you have created.

Eat.