Double Layer Choc Peanut Butter Cake
For Steve’s Dads birthday I decided to make a cake version of the cupcakes I made on Steve’s birthday.
I doubled my basic chocolate cake recipe:
- 175g butter, softened
- 2 tsp vanilla essence
- 1 ¾ C sugar
- 3 eggs
- ½ C cocoa
- 2 C plain flour
- 2 tsp baking powder
- 1 C milk
- Preheat oven to 200°C. Line a muffin pan with paper cases.
- Combine flour, cocoa powder, choc chips and caster sugar in a bowl. Make a well in the centre.
- Add milk, butter, eggs and vanilla essence to flour mixture.
- Using a large metal spoon, stir gently to combine.
- Spoon mixture into prepared muffin pan.
- Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
- Stand in pan for 5 minutes before transferring to a wire rack to cool.
runny chocolate icing
- 1 T butter
- 2 T cocoa, sifted
- 1 C icing sugar, sifted
- Splash hot water
Mix the butter, cocoa and icing sugar together. Add hot water until you get a runny consistency
peanut butter icing
- ½ C peanut butter
- ½ C cream cheese
- 1 ½ icing sugar
Cream the peanut butter and icing sugar together then sift in icing sugar to get the consistency that you like.
- Cut the cake in half
- Cover both the base and top of the cake with a thin layer of runny chocolate icing
- Spread on half of the peanut butter icing on top over the base. I piped around the edge so that it had a nice finish.
- Place the top of the cake over the iced base
- Spread on the remaining icing on the top of the cake
- Place chocolate covered peanuts around the edge
This entry was posted on Monday, April 25th, 2011 at 5:24 PM and is filed under baking, cakes, chocolate, family, peanut butter. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.