Peanut Butter Chocolate Cake Recipe

Peanut Butter Chocolate Cake

Rich, decadent and luscious… perfectly nutty for the loved one in your life

Sometimes it’s good to make a baked cake treat for someone that is unbelievably delicious – and hang the calorific content. This is one such treat, combining two of childhood’s favourite and indulgent treats: peanut butter and chocolate. Of course, this is a decadent recipe and you would only want to eat a small portion, but you can always convince yourself of the healthy benefits of eating peanuts (rich in antioxidants and vitamins) and chocolate (minerals, good for the brain) and, like everything in life, decide that a LITTLE of what you fancy, does you good!

This very fanciable cake is dense and moist with a thick, luscious covering of icing, or frosting. Imagine the best dark chocolate and peanut bar, mixed with sour cream and a subtle hint of coffee flavour. We defy you NOT to lick the spatula. (Which of course, is TOTALLY unhygienic and not to be recommended…use a clean spoon and don’t double-dip!)

Finally, for extra texture and crunch you can make an (optional) peanut brittle and decorate with some extra peanuts. Once made, refrigerate until needed and eat within 1-2 days.

For the cake:

  • 100g flour
  • 6tbsp cocoa powder
  • ½tsp salt
  • ¼tsp baking powder
  • ¼tsp bicarbonate of soda
  • 150g unsalted butter
  • 225g sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 150ml sour cream

For the icing:

  • 2tsp instant coffee powder
  • 300ml sour cream
  • 275g plain chocolate
  • 200g peanut butter – smooth or crunchy – your choice

For the peanut brittle:

  • 250g sugar
  • 100ml water
  • 40g butter
  • 200g unsalted peanuts, roasted, plus extra for sprinkling

To make the cake:

Grease and line 2x18cm (7 inch) sandwich tins. Pre-heat the oven to 180ºC, gas mark 4.

Sift the flour, cocoa, salt, baking powder and bicarbonate of soda into a small bowl.

Cream the butter until fluffy, beat in the sugar and vanilla extract.  Add the eggs one at a time, beating well between each addition.

Fold in the dry ingredients alternately with the sour cream.

Pour into the prepared tins and smooth the tops. Bake until the cakes start to shrink from the sides of the tin – approximately 30-40minutes. Leave for a few minutes, to cool slightly, then turn out and cool on a wire rack.

To make the icing:

Dissolve the coffee in 1½tsp hot water and blend into the sour cream.

Melt the chocolate and peanut butter in a bowl, over a pan of hot water, stir until smooth and mix with the sour cream. Remove from the heat.

Sandwich the cakes together with some of the icing then cover the cake completely with the remaining icing (or do some fancy icing if you are so inclined, like in the photo). Leave to set.

To make the peanut brittle:

Place the water and sugar in a saucepan, place over a medium heat and stir until dissolved. Boil until a golden caramel colour has been reached.

Add the butter and stir until melted, then add the peanuts. Stir until well mixed and pour onto an oiled baking sheet, spreading the peanuts out as you go in order for it too cool as quickly as possible.

Break up into shards and use as required.