Choc peanut butter cake

Layers of chocolate cake with a caramel peanut butter filling covered in a fluffy chocolate frosting – think Reese peanut butter cups. I decorate with mini Reese’s peanut butter cups cut in half.

Makes 1 large layer cake | Baking time 20-25 minutes | Good for entertaining

Chocolate hot milk sponge

1 ¾ cups (260 grams) flour
½ cup (50 grams) cocoa
4 teaspoons baking powder
Pinch salt
1 cup (250 mls) milk (preferably whole)
1/3 cup (83 mls) sunflower oil
4 large eggs
1¼ cups (275 grams) granulated white sugar
1 teaspoon chocolate or vanilla extract

  1. Pre-heat oven to 180 degrees Celsius
  2. Grease and line two 23 cm round cake tins
  3. Sift flour, cocoa, baking powder and salt together. Set aside
  4. Bring milk and oil to boil over medium heat
  5. While waiting for milk and oil to heat up, beat eggs and sugar together (about 2 minutes)
  6. Add boiling milk/oil to egg mixture in a steady stream while beating constantly
  7. Add dry ingredients and beat on low-speed for 20 seconds, then mix with a wooden spoon until incorporated
  8. Fold in chocolate or vanilla extract and divide between prepared cake tins
  9. Bake for 20-25 minutes until a cake tester comes out clean
  10. Cool for 5 minutes before turning out onto a wire rack to cool completely
  11. Once cool divide each cake layer in half horizontally and spread the bottom three layers with the peanut butter caramel and use the chocolate frosting for the top and sides of the cake.

Peanut butter caramel filling

90 grams unsalted butter
2/3 cup (150 grams) light soft brown sugar
1/2 cup (125 mls) double cream
250 grams smooth peanut butter

  1. Heat butter with the sugar over medium heat until it bubbles, then simmer stirring occasionally with a wooden spoon for 3 minutes
  2. Turn heat to the lowest setting, add the cream while stirring, keep stirring until mixture is smooth, then remove from heat and leave to cool
  3. Beat peanut butter and then beat in the cooled caramel
  4. Divide into three portions

Fluffy chocolate frosting
100 grams plain chocolate (approximately 35% cocoa solids)
1/2 cup (125 mls)  cream
100 grams unsalted butter softened

  1. Bring cream to boil, once cream begins to bubble remove from heat and stir in chocolate and a knob of butter. Leave to cool.
  2. Whisk the remaining butter until fluffy and whisk in cooled chocolate mixture
  3. Spread over the top and sides of the layer cake