Peanut Butter Chocolate Layer Cake
Peanut Butter Chocolate Layer Cake Life, Love and Sugar

Preparation: 45-50 minutes
Baking: 50-60 minutes
Serving: 10-12 persons

This peanut butter chocolate cake is great for vegan and freezable for later use.

Ingredients

Cooking oil: 225ml
Self-raising flour: 250g
Cocoa powder: 4 tablespoon
Baking soda: 1½ teaspoon
Caster sugar: 225g
Milk: 225ml beaten
Golden syrup: 4 tablespoon
Egg: large

For the pretzel bark
Chocolate chips (finely chopped): 3 tablespoon
Dark chocolate: 200g chopped
Some pretzel pieces
Honeycomb pieces: 2 tablespoon

For the icing
Salted butter: 250g
Dark chocolate:65g
Icing sugar: 500g
Cocoa powder: 2 tablespoon
Peanut butter: 45g

For the ganache drip
Dark chocolate (chopped): 100g
Double cream: 200ml

For the decoration
Depending on your taste, you can get some hollow, gold lustre, some filled a mixture of chocolate eggs, toffee popcorn, and pretzels.

Step One. Let’s heat up our oven to 180C, 160C fan, or Gas dial number 4. Take three sandwich tins in 19cm/7.5 inches in sized. Oil the base. Take a bowl, add flour in it, mix with baking soda, cocoa powder, and sugar. Make a well/hole in the middle of the mix.

Step Two: Using an electric whisk, beat in eggs, milk, oil, and syrup in the mix.

Step Three. I am now pouring beaten mix in the tins, and baking for 30 minutes or I will bake until it’s rises and firm to touch. Turn the oven off, leave them for 10 minutes before we are going to place them in a cooling rack. If you want to store this cake you may do so by freezing for up to nine weeks.

Step Four. Now, time to make a bark while our cake is cooling in the cooling rack. To melt our chocolate, I am going to place them in the microwave, then stir them every 15 to 20 seconds, until we get smoother melted chocolate.

Step Five. Now, I am going spoon onto a parchment baking tray and smoothed out on it with a spatula so that we can make it a thinnish type of layer, around 35cmx20cm. Time to sprinkle over our finely chopped chocolate chips and honeycomb and pieces of pretzel. Now, let it chill for a nice and easy solid format.

Step Six. I am removing bark from my fridge and bring to room temperature. When it comes to room temperature, I am cutting it into shards. Now, I am going to fridge them again before decorating.

Step Seven. At this of the baking, I need some icing. To make that, I am melting chocolate in the microwave and stirring again in 15-20 seconds interval. Make it cool. Now, time to beat icing sugar, butter, and taking around one tablespoon of hot water using an electric whisk again. Please do bear in mind, this we are going to do at a slow speed until the mixing changes its color to a pale but fluffy icing. I am separating around one-third of the mix and place in a bowl. Add peanut butter into this and stir well.

Step Eight. For the rest of the mix, I am adding melted chocolate and beating them then adding cocoa powder. If you do not want too dark then you may skip this dark chocolate part.

Step Nine. Using a spatula, I am sandwiching all three cakes using peanut butter icing. Using chocolate icing I am coating the sides and also on the top of the cake. Make sure, we need to fill the edges. If needed I will scrape off the excess. At this stage, I will do something called “crumb coating”. What is a crumb coating? If we let this cake chill for around 20 minutes, it will allow us for a nice and smooth finish when we are going to do the final icing.

Step Ten. I am spreading the remaining icing on all over the chilled cake, from top to the sides so that I can get a nice and smooth finish. Once done, I going chill my cake for around 20 minutes more.

Step Eleven. Now time to make ganache for this lovely cake. To do that, I am going to heat up the cream in a saucepan and wait until it steamed. Pouring dark chocolate into a bowl and then adding the cream over. Let’s mix it well until it looks very shiny and smooth. I will transfer this mix into a piping bag and let it cool for a few minutes. Prefabaly brings it to room temperature.

Step Twelve. I will pipe the mixed ganache on the top of the cake, making sure nudging it over cake’s edges. I will allow it to drip down very gently and the pipping all over the cake. If you want, you may get some more ganache on top and smooth using a knife. Once done, chill for at least one and a half hours for the ganache to set.

Final Step. I am pressing the bark shards on the top of the cake, adding popcorn, pretzels, and chocolate eggs also all around it. The big moment, enjoy it. and share it with everyone.

If you enjoyed baking this cake, feel free to share it with my Instagram or Facebook.