Baking: Caramel Peanut Butter Cake

 photo 2014-03-16162548_zpse897652a.jpgI’m sitting here typing this post having just eaten huge wedge of this cake, yet the pictures are still making me hungry. That’s how good it is! Its a moist sponge, almost salty with peanut butter, sandwiched with toffee sauce to sweeten and more peanut butter (the type that almost glues your mouth together, both gooey and chewy at the same time), and topped with a dark chocolate. Oh, and remember those wonderful caramelised salted peanuts I talked about on Thursday? Well the cake is topped with those too – there’s even a scattering in the filling.

I first made this cake well over a year ago for my boyfriend’s birthday and have been craving it ever since. The craving finally got too much last weekend – I caved in and made it. This time I remembered to take photos so I can share the recipe – however I apologise for the exceptionally bad quality, as I forgot to use my usual mixing bowl so everything is tinted slightly pink. Whoops.

 photo 2013-01-04113244_zps5b1a361d.jpgAnyway, back to the cake…mmm cake…

This sponge cake mix is exceptionally easy, my version has never failed me. I got the inspiration for the cake from this recipe, but just adapted an already known sponge recipe to include peanut butter (and exclude the ingredients I didn’t have, like yoghurt and more than three eggs!). Everything else is simply a collection of ingredients really, but it all goes so well together, and it looks so impressive. Great as a birthday cake, but I also enjoy it sitting down with a cup of tea after a difficult day of lectures. Its probably my perfect cake actually, so I really suggest you try it!

 photo 2014-03-16161450_zps799fb199.jpgAnd besides, who could resist this?

IngredientsĀ 

  • 150g butter
  • 200g sugar
  • 50g-ish peanut butter
  • 3 eggs
  • 200g flour
  • 1 teaspoon baking powder (if using plain flour use two)
  • Splash of milk
  • Filling – more peanut butter (around half a tub or enough to generously sandwich the cake), toffee sauce
  • Topping – 100g dark chocolate, the cheapest brand is fine
  • and some caramelised salted peanuts!

Now to make a yummy cake…

Cream the butter and sugar together until light and fluffy. Ideally you want the butter to be very soft before you start this – I always beat the butter on its own a little bit too!

 photo 2014-03-16105915_zps04ffa18e.jpg Beat in the peanut butter.

 photo 2014-03-16110222_zps25be40da.jpg Now add and beat in the eggs, one by one. I find that occasionally my mix curdles at this point – if this happens everything will still work out fine, but it helps to beat in a tablespoon of flour before continuing with the eggs.

 photo 2014-03-16110619_zpsa90fdcaa.jpg Finally sift in the flour and baking powder, and fold in until just combined. Add a splash of milk – I actually added nearly 100ml of milk in the end.  photo 2014-03-16111024_zpsca9309fe.jpg Divide the mix equally between two lined and greased 10″ sandwich tins. You want these tins to be properly lined as this cake will stick – I have no patience in lining (my lovely boyfriend does this part for me!) but this link is roughly how he does it.

 photo 2014-03-16112045_zps94dcd234.jpg Cook at 180C for 25-30 minutes (mine took 27), until rise and golden brown. A skewer (or sharp knife!) should come out clean when poked in the centre.

 photo 2014-03-16115724_zps44af20a9.jpg Let the cakes cool before you filled them. Then spread the bottom cake generously with peanut butter, and top this with toffee sauce. Scatter over some caramelised peanuts.

 photo 2014-03-16161444_zpsb8e86073.jpg Top with the other cake, then melt the chocolate. Pour over the centre of the cake, and spread out to the edges with a spoon. Scatter over more caramelised peanuts. Eat as a dessert, or with a cup of tea because (insert reason here) or just because you like cake.  photo 2014-03-16162548_zpse897652a.jpgWhats your favourite cake?