Peanut Butter & Chocolate Cake
It's that time of the week again! As I said last week - every bake off episode deserves something delicious to go alongside it ! This week I have gone for another mega cake - covered in peanut butter icing, chocolate icing and topped with Reese's chocolates!
Ingredients
For the Cake
- 600g Butter
- 600g Sugar
- 500g Self raising flour
- 100g Cocoa powder
- 10 Eggs
- 4tsp Baking powder
- 2tsp Vanilla essence
For the Chocolate Icing
500g Icing sugar (Sifted)
250g Butter (softened)
40g Cocoa powder (Sifted)
1-2tbsp Milk
For the Peanut butter icing
500g Icing sugar (Sifted)
250g Butter (softened)
2-3tbsp Smooth peanut butter
1tbsp Milk
To decorate
200g Dark chocolate
1tbsp Sunflower oil
8 Reese's peanut butter cups
A handful of Reese's pieces
A handful of Reece's mini peanut butter cups
METHOD
- Preheat your oven to 170 degrees (fan) and grease and line 4 x 8" tins.
- Now I find it easier to make the sponges in two batches of two - simply because it makes mixing the ingredients together a little easier but you of course can feel free to do it all in one!
- In a large bowl combine butter, sugar, eggs, flour, baking powder, cocoa powder and vanilla to make a smooth mixture.
- Divide equally between your tins (either two or four depending on the method you have chosen) and bake in the oven for 30 minutes until a skewer comes out clean when inserted in the cake.
- Remove cakes from their tins and leave to cool completely.
- Once cooled prepare both types of icing - first create your chocolate icing by beating together the icing sugar, butter, cocoa powder and vanilla - adding milk if the icing is too thick and set aside while you prepare the peanut butter icing.
- Place Icing sugar, butter and vanilla in a bowl and beat together before adding in peanut butter and beating again until smooth.
- Coat the bottom two layers of the cake with chocolate icing, and coat the top two layers of your cake with peanut butter icing before using a cake scraper to smooth the top and sides of the cake to create an ombre effect.
- Pipe eight buttercream roses around the top of the cake and position a Reeses peanut butter cup on each rose.
- Melt chocolate in a bowl and once completely smooth stir in oil to create a shiny drizzle that can then be used to achieve the drips on the side of the cake.
- Serve fresh for the best results.
