Chocolate peanut butter cake

This casual, family cake, as I call it, is so delicious and quick. I am sure you are going to love this recipe. All you need is an hour – for preparation, baking, assembling, all of it, and then about 2 minutes for the whole thing to disappear.
As we are family of three, but baby Victor can’t eat chocolate cake, yet, so we are actually 2 “chocolate and everything else” eaters around here, I am exploring a new way of cooking – family size cooking, which means that I do my best to cook for 2, so that we don’t end up eating the same cake or roast all week long (sounds so unhealthy).
This rule applies here as well, this cake is small, but so rich, would be perfect for a family of 4.
We had to eat it 2 days in a row, but that’s ok, cause it’s one of my favorites.

Chocolate peanut butter cake

Ingredients for the cake:
130 grams butter, softened
130 grams sugar
2 large eggs
2 table spoons honey
100 ml. freshly brewed coffee, at room temperature
150 grams flour
1 tea spoon baking powder
50 grams cocoa powder
For the chocolate peanut butter frosting:
100 ml. sweetened heavy whipping cream, whipped to stiff peaks
100 grams dark cooking chocolate
80 ml. sweetened heavy whipping cream
400 grams peanut butter
3 table spoons honey or maple syrup
For the coffee syrup:
100 ml. freshly brewed coffee
1 table spoon honey
Chocolate peanut butter cake Chocolate peanut butter cake Chocolate peanut butter cake
To make the cake layers:
Preheat your oven to 170C fan-forced (340F). Grease 2x6inch (16cm) springforms and line with parchment paper.
In a large bowl, beat butter and sugar until fluffy. Add eggs and honey and beat to combine.
Add coffee and beat to incorporate.
In another bowl mix flour, baking powder and cocoa powder. Add flour mixture to the wet mixture and stir with a rubber spatula just to form a glossy and smooth batter, but don’t over-mix it.
Distribute the batter evenly between both springforms and bake 30 minutes.
Let both cake layers cool to room temperature (or pop in the fridge for quick cooling).
In the meantime prepare the frosting:
In a large bowl combine chocolate and 80ml. cream. Heat in a microwave oven until cream is hot and chocolate starts to melt. Stir until chocolate melts completely. Let it cool a bit and then add peanut butter and honey and beat with an electric mixer until nice and smooth.
Gently fold in the whipped cream.
To assemble the cake:
Combine coffee and honey and stir to dissolve. Let is cool to room temperature.
Place the first chocolate layer on a cake platter. Using a spoon, moisten the cake layer by gently pouring little bit of the coffee syrup all over the surface, letting it to absorb completely before you spread the frosting.
Spread one layer of the frosting, then place the second cake layer on top. Moisten that one with the coffee as well, and cover the cake with the rest of the frosting.

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