Peanut butter choc slice


Peanut butter choc slicePeanut butter and chocolate are an excellent combination – I made this slice for one of my friend’s who loves peanut butter. This is the same cake I use for my salted caramel slice and it’s rich chocolate flavour works well with a peanut butter frosting. The frosting is made with a brown sugar caramel and peanut butter.

The cake, without frosting,  freezes well and can be frozen for up to one month. The frosting can be kept in a sealed container in the fridge for a few days before using. Store the frosted cake in the fridge and serve at room temperature.

Makes 24 slices | Baking time 25-30 minutes at 180 C

Utensils required: Electric whisk |measuring cups & spoons & scale| 20 cm square baking tin

Rich chocolate cake

2/3 cups (100 grams) flour
1/2 cup (50 grams) cocoa powder
1/ 2 tsp bicarb
1/2 cup (110 grams) white granulated sugar
150 mls buttermilk
1 large egg – beaten
65 grams unsalted butter

  1. Preheat oven to 180 C
  2. Grease and line the base of a 20 cm square tin
  3. Sift flour, cocoa and bicarb – set aside
  4. Beat with electric beaters, beat butter, egg and buttermilk then add to sifted ingredients
  5. Beat on low speed for 3 minutes, then increase the speed to high and beat for 2 minutes
  6. Spoon into prepared tin, smooth the top and bake for 25-30 minutes or until a cake tester comes out clean
  7. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely
  8. Top with peanut butter frosting and cut into slices

Peanut butter caramel topping

45 grams unsalted butter
1/3 cup (75 grams) light soft brown sugar
60 mls double cream
70 grams smooth peanut butter
50 grams unsalted butter – extra

  1. Heat 45 grams of 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 butter and peanut butter together, fold into caramel once cold