Lilly’s Chocolate Peanut Butter Cake

chocPBck4Oh cake of cakes! Peanut butter and chocolate really is a winning combination. Covering the inside of the tins with chopped nuts adds a lovely texture and flavour but you can just use flour if you like. To go totally overboard you could pile some mini chocolate peanut butter drops or chocolate covered nuts on top. A salty sweet dream cake!

The cake:

225g (8oz) butter
225g (8oz) sugar
4 eggs
225g (8oz) self raising flour
3 tbsp cocoa
2 tsp baking powder
100ml milk
60g (2oz) dry roasted peanuts, chopped

The Peanut butter Cream:

30g (1oz) butter
125g (4 1/2 oz) smooth peanut butter
1 tsp vanilla essence
250g (9oz) icing sugar
50ml milk

  • Preheat the oven to 180C. Butter two 7” sandwich tins and cover with the chopped nuts.
  • Cream the butter and sugar. Add the eggs one by one.
  • Mix in the milk. Sieve the flour, cocoa and baking powder into the egg mixture.
  • Mix until well combined.
  • Spoon the mixture into the two prepared sandwich tins taking care not to disturb the nuts.
  • Bake for 30 mins until a skewer comes out clean. Cool on a rack.
  • For the Icing: Mix the butters, milk, vanilla and half the icing sugar until well combined.
  • Add the rest of the icing sugar and mix well until fluffy.
  • Sandwich the cake together with the icing , top with more icing and the remaining roasted peanuts.

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Great Irish Bake

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