A wickedly moist and dense chocolate layer cake, smothered in a sweet and creamy peanut butter frosting, which compliments the chocolate cake.
A wickedly moist and dense chocolate layer cake, smothered in a sweet and creamy peanut butter frosting, which compliments the richness of the chocolate cake to perfection.
Fudgy Chocolate Cake with Creamy Peanut Butter Frosting
By Stuart Vettese (aka Cakeyboi) (www.cakeyboi.com)Yield: 8 servings | Prep time: Cook time:
260 grams self-raising flour
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons bicarbonate of soda
½ teaspoon salt
225 grams granulated sugar
3 large eggs
225 ml vegetable oil
285 ml semi-skimmed milk (or milk of your choice)
3 tablespoons golden syrup
225 grams unsalted butter softened
250 grams smooth peanut butter
450 grams icing sugar
½ teaspoon vanilla extract
100 grams dark chocolate chips
2 tablespoons coconut oil
Preheat the oven to 180C (160C) and line and grease three 8” cake tins.In a bowl sift together the flour, bicarb, salt and cocoa powder.
Stir in the granulated sugar and make a well in the centre.
In a jug, beat together the eggs, veg oil, 225 ml of the milk and golden syrup. Pour this into the dry ingredients and mix well with a spoon or spatula until smooth and all the ingredients have combined.
Divide the cake batter equally between the three cake tins and place into the oven for 20 to 25 minutes. The cakes will be baked when a toothpick comes out clean from the centre. Allow to cool for 10 minutes in the tins, before turning out on to cooling racks and letting them cool completely.
To make the frosting, beat the peanut butter and softened butter together until smooth in a food mixer or with a hand held mixer.
Add 50 grams of the icing sugar, the remaining milk and vanilla and beat to combine.
Add the rest of the icing sugar gradually until the frosting is smooth and slightly thicker.
Spread the frosting on each layer of the cake and place on top of one another. Coat the top and sides with a thin layer of the frosting and refrigerate for at least half an hour, to let the frosting firm up.
Remove from the fridge and coat the top and side of the cake more liberally. To achieve a clean finish, heat your palette knife up (either over a gas burner or with some hot water) before smoothing over the frosting. Place into the fridge for at least an hour to cool completely.
To make the chocolate topping, melt the chocolate chips and coconut oil together in a bowl over a simmering pan of water. Let it cool slightly before spooning over the cake or placing it in a piping bag and piping it over the top of the cake. Go close to the edges so the chocolate drips. It should chill and go solid before getting to the bottom of the cake.
Chill until ready to serve. Enjoy!
About the author: Stuart is based on the east coast of Scotland and has always loved baking. When he was a child he would watch his Gran and Mum creating in the kitchen and the joy has stayed with him. His website showcases classic recipes, some recipes maybe not quite so well known this side of the 'pond', new ideas and occasionally some savoury bakes too! You can visit Stuart's website at www.cakeyboi.com, or say hello to him at Facebook, Twitter, Instagram or Pinterest.