With everyone doing ‘veganary’ and the usual ‘new year new me’ this recipe perhaps is a little out of place right now. However I’m a very big believer in the 80:20 rule – so a slice of cake is by no means out of the question. In fact, a life without cake is not a life I’d want to lead. Especially when said cake is this one, complete with peanut butter frosting…
Speaking of the frosting, this stuff is divine. Like, squeeze the icing bag straight into my mouth yummy. (I definitely didn’t do that). It’s creamy, sweet with a salty kick, and has just a hint of the cloyiness that peanut butter gives. It’s also super easy to make, no more hassle than a standard buttercream. And it’s just YUM.
The cake is also pretty good. Based on a super simple recipe I shared ages ago (that I won’t link – the pictures are horrific) it’s rich, almost brownie-like, and chocolately without being heavy. The perfect partner for the frosting.
Sharing this cake (which almost knocks my favourite peanut butter cake off top spot!) also coincides with a rather exciting time – the launch of bi-monthly Bake Boxes*. I’ve never been one for subscription boxes, turns out I was super-excited to open this one. For £14.99 per box you get at least £40 worth of bits and bobs; definitely worth it in my opinion. I loved the style of the box, though it’s debatable how much the theme of ‘Spots and Stripes’ was reflected in all the items. Even so I reckon a subscription would be the perfect gift for a keen baker. I’m very tempted to carry on with mine!
Fun fact: this post was meant to be a bundt cake made with the item in the box. This was an epic fail due to the cake sticking dramatically – so bundt cake recipe still to come!
- 3 eggs
- Self-raising flour
- Cocoa powder
- For the frosting: 225g smooth peanut butter, 110g butter, 225g icing sugar, splash of milk
For the cake, the weight of the ingredients depend on the weight of the eggs. Simply weigh the eggs in their shells, then weigh out that amount of flour, butter and sugar. Pop around 75g of the flour back and replace with cocoa powder, and spoon back a tablespoon of sugar.
Start the cake by creaming your butter and sugar together. I always find it easier to beat the butter a little first, and of course doing it by hand means calories burnt = more cake later. Beat in the eggs one by one, before sifting in the flour and cocoa. Thin out with a little milk, then smooth into greased/lined sandwich tins and bake at 170C for 15-20 minutes.
Once the cake is completely cool, make the frosting. Simply beat the peanut butter and butter together until creamy, then gradually add the icing sugar, beating inbetween each addition. Add a splash of milk to make it a spreadable consistency, then use to sandwich the cakes together and smooth over the top.
Or get your fiancé to show off his piping skills…
This is pretty much my perfect cake – easy and quick to make, no fancy ingredients. And there’s no better combination that chocolate and peanut butter! In fact this would make the perfect Valentine’s bake…
Are you a fan of the chocolate-peanut butter combo? Would you be interested in a baking subscription box?