Sunday 23 April 2017

Chocolate Peanut-Butter Cake

Lilly Higgins

Oh, cake of cakes! Covering the inside of the tins with chopped nuts adds a lovely texture and flavour, but you can just use flour if you like.

Serves eight to 10.

you will need

For the cake 60g dry-roasted peanuts, chopped, plus extra to decorate

225g butter, softened

225g caster sugar

4 eggs

100ml milk

225g self-raising flour

3 tbsps cocoa powder

2 tsps baking powder For the peanut-butter cream 250g icing sugar, divided

30g butter, softened

125g smooth peanut butter

50ml milk

1 tsp vanilla essence

Method

Preheat the oven to 180°C. Butter two 20cm sandwich tins and cover with the chopped nuts. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one by one, mixing well after each addition. Mix in the milk.

Sieve the flour, cocoa and baking powder into the egg mixture. Mix until just combined.

Spoon the batter into the sandwich tins. Bake for 30 minutes, until an inserted skewer comes out clean. Allow to cool fully on a rack.

To make the icing, cream together half the icing sugar, the butter, peanut butter, milk and vanilla essence in a bowl until well combined. Add the rest of the icing sugar and mix well, until fluffy.

Sandwich the cake together with the icing. Top with more icing and roasted peanuts.

Weekend Magazine

Promoted articles

Editors Choice

Also in Life