Peanut Butter & Chocolate Cake

September 5, 2017

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!



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




- 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.






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