If you suffer from Arachibutyrophobia (the phobia of peanut butter sticking to the roof of your mouth) I’d steer clear of this cake. I didn’t leave it long enough to cool so it was a bit like a brownie when we tried it. It was a chocolate peanut butter goo mess and quite a (delicious) mouthful. Once the cake cooled and the icing set it was less of a fudgy goo monster and was actually even more delicious. More cake, less brownie.
I myself was not a big fan of the peanut butter icing. It was experimental and I ended up using a whole jar of peanut butter…this cake is most definitely not going to make friends with your waistline. That aside, it went down a treat with everyone who tried it even though I’d been a little bit unsure.
For the cake:
- 200g dark chocolate
- 200g butter
- 1 tbsp instant coffee granules
- 125 ml cold water
- 85g self-raising flour
- 85g plain flour
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- ¼ tsp bicarbonate of soda
- 3 medium eggs
- 75ml buttermilk (5 tbsp)**
**I had no buttermilk and made my own by adding 150ml of normal milk to 1tbsp of lemon juice. Let it sit and thicken for 5 minutes fore using.
Break the chocolate into a saucepan, add the butter and begin to melt over a low heat.
Mix 1tbsp of coffee granules into the 125ml of cold water and add to the butter and chocolate. Stir occasionally.
While that melts weigh out all your dry ingredients and place them in a bowl.
Using your hands, or a fork, go through the mix to make sure there are no lumps. Muscovodao sugar is notoriously lumpy especially if it’s old so be thorough.
In a separate bowl beat your eggs
Add the buttermilk to the eggs and beat until combined.
Pour the chocolate mixture, and the egg mixture into the dry ingredients.
Pour into the prepared tin and bake for 1hr 25 – 1hr 30 minutes, until a skewer inserted into it comes out clean.
Don’t worry if the cake cracks or sinks a bit – you’ll most likely be covering it in icing or a ganache anyway.
Leave to cool in the tin before turning onto a wire rack to cool completely.
For the peanut butter icing:
Peanut butter lovers will love this. I was concerned about it being too sweet which is why I didn’t add as much sugar as you normally do to buttercream, so it’s quite dense too but it goes well with the dark chocolaty-ness and fudgy texture of the cake.
- 1 jar peanut butter
- 3-4 tbsp cream cheese
- 100g unsalted butter
- 150g icing sugar
- Milk enough to smooth things out (to your liking)
- A pinch of salt
Blend the peanut butter, butter and cream cheese until very smooth and creamy Add a little bit of milk and mix again before adding the icing sugar.
Again, mix until nice and creamy adding enough milk to get things looking nice and smooth.
Learn from my mistake and leave your cake to cool plenty before attempting to cut it if you want to ice the middle too! You’ll also be able to spread the icing better over the top without it falling into the middle when you cut it.
Original recipe for the cake comes from the BBC Good Food website, which I use almost daily: http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake