I’ve been craving good Chocolate cake for months now. Not the kind you buy at the Home Industry that’s already kind of dry but you eat it anyway. No, I wanted moist, rich, insanely chocolatey Chocolate Cake. And then a week ago I had this intense craving for Peanut-butter and I thought, why not put the two together. I have really great Chocolate Cake recipes but I wanted to try something a bit different and whilst browsing through Tastespotting I saw this amazing cake by Foodess. Now I’m sure you’ll agree with me that, THAT cake, is probably the best looking Chocolate Cake I’ve ever seen.
I fell inlove instantly and just knew that would be the recipe I would be using, with the added addition of peanut-butter, of course. I also baked my cake for just slightly longer because of this addition and therefore mine isn’t quite as fudgy as Foodess’.
I know many of my readers prefer using weight measurements instead of cups and whilst baking this cake I measured out all of Foodess’ ingredients but somehow my notes went missing. I’ll re-make the cake this week and then add those measurements in, for your convenience.
I don’t know about you, but the frosting really does make the cake for me. BUT, too much frosting ruins it quite easily, so I really wanted to have just the right amount of frosting on this delicious cake but I knew I wanted it to be the most delicious frosting I could think of. I played around with quite a few things for about an hour and settled on this Peanut-butter-Chocolate-Fudge Frosting…it’s absolutely to die for and I could not stop licking the spatula…seriously! My husband started worrying that I would never let go of it. Obviously, if you have nut allergies, please don’t attempt to make this cake, but if you don’t do try it. It’s really one of the tastiest Chocolate Cakes I’ve ever baked and I’ll never let go of this frosting recipe!
Makes 2x 22cm (9-inch) cakes
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee
- 4 heaped tbsn peanut-butter
Peanut-butter Chocolate Fudge Frosting
- 1/2 cup smooth peanutbutter
- 1/2 cup unsalted butter, room temperature
- 2.5 cups icing sugar, sifted
- 3/4 cup cocoa powder, sifted
- 1/2 tsp vanilla extract
- 3tbsn milk/cream
- Salted peanuts, for topping
- Pre-heat the oven to 180°c. Grease 2x22cm cake tins.
- Combine all the dry ingredients.
- Mix together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients.
- Place the hot coffee and peanut-butter in a bowl and allow the peanut-butter to soften/melt slightly and incorporate into the batter. Mix thoroughly.
- Pour the batter into the prepared cake tins and place in the oven.
- Bake for 35-40 minutes until a skewer inserted comes out clean. (If you feel that the cake is browning too quickly, turn the heat down half way)
- Remove the cakes from the oven and allow to cool on a wire rack.
- To make the frosting, beat the peanut-butter and the butter until well combined and fluffy.
- Slowly beat in the icing sugar and cocoa powder until the mixture is quite stiff. Add the vanilla and the milk/cream and beat until glossy and creamy.
- When the cakes are completely cooled, frost them using the peanut-butter frosting. Sprinkle over the salted peanuts and serve.