No Frills Chocolate & Peanut Butter Cake

I’ve never been a lover of peanut butter but seeing as it was Mr Tearoom’s birthday this week and he’s a fan I thought I’d combine a couple of easy recipes from bbcgoodfood.com and allrecipes.co.uk, and make this little treat.  The result was surprisingly tasty for a non-peanut butter eating person such as myself and sheer delight for the birthday boy!

For the chocolate sponge cake you will need:

  • 6oz/170g unsalted butter, softened
  • 6oz/170g caster sugar
  • 4oz/115g self raising flour
  • 3 large eggs at room temperature, (cold eggs straight from the fridge will hinder the rising of the cakes – this is Ma tearooms top tip!)
  • 2oz/55g cocoa powder, not drinking chocolate
  • pinch of salt

For the seriously peanut buttery, peanut butter buttercream you will need:

  • 3oz/100g butter, softened
  • 8oz/250g smooth peanut butter
  • 8oz/250g icing sugar
  • 3tbsp milk or as needed

To decorate:

  • Dark chocolate of your choice for grating
  • Edible stars

Preheat the oven to 190c/170c fan or gas mark 5.  Grease and line two 20cm sandwich tins.  Cream together the butter and sugar in a bowl until fluffy and light in colour.  Sieve the cocoa, flour and salt into a separate bowl.

Add one egg and a third of the flour mix to the butter and sugar and mix well.  (I used an electric hand mixer).  Repeat with a second egg and another third of the flour and mix again.  Finally add the last egg and the remaining flour mixture until you have a smooth thick batter.  If the batter is stiff, add a splash of milk and stir to loosen.

Put even amounts of the mixture into the tins and spread using a knife.  Bake in the oven for 25 minutes until springy to touch.  Remove from the oven and leave to cool in the tins for 10 minutes, then remove from tins and cool on a wire rack.

For the buttercream, mix the butter and peanut butter in a bowl with an electric mixer.  Once combined, gradually add the icing sugar.  As the mixture becomes thick, add the milk, one tablespoon at a time, and mix until the frosting is spreadable.  Beat for about 3 minutes until fluffy.

To assemble, put a blob of frosting on your cake plate and place one of the cakes on top.  Spread the cake with half the buttercream and place the second cake on top.  Spread the remaining buttercream over the top of the cake.

Grate over a good amount of dark chocolate and sprinkle with stars!

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