How to make Heavenly Peanut Butter Cake

AuthorBobCategory, DifficultyIntermediate

Heavenly Peanut Butter Cake has all the ingredients of pure luxury. The lightest of vanilla sponges incorporating vanilla and peanut butter frosting, rich chocolate ganache and a conservative sprinkling of chocolate honeycomb.

Heavenly Peanut Butter Cake

Yields1 Serving
Prep Time45 minsCook Time55 minsTotal Time1 hr 40 mins

Vanilla Sponge
 225 g Plain Flour
 175 g Golden Caster Sugar
 1 tsp Baking Powder
 0.50 tsp Bicarbonate of Soda
 1 pinch Salt
 2 Eggs
 70 ml Sour Cream
 0.50 tbsp Vanilla Essence
 112 g Butter (melted and cooled)
 60 ml Corn Oil
 150 ml Chilled Water
Frosting
 300 g Butter
 600 g Icing Sugar
 1 tsp Vanilla Essence
 1 tbsp Milk
 2 tbsp Peanut Butter (smooth)
Ganache
 200 g Dark Chocolate
 300 ml Double Cream
 2 tbsp Golden Caster Sugar
 150 g Chocolate Honeycomb

Vanilla Sponge
1

Line a 20cm Sandwich Tin.

Preheat your oven to Gas mark 4. (140ºC)

You will need 3 mixing bowls for this recipe.

2

In the first bowl, place the flour, caster sugar, baking powder, bicarbonate of soda and salt. Mix together.

3

In the second bowl, add the eggs, sour cream and vanilla essence and whisk together.

4

In the third bowl, add the melted butter, corn oil and chilled water. Whisk together. (Don't worry if the water makes the liquid separate, this is quite normal)

5

Add the butter, oil and water mixture to the dry ingredients and mix well.

6

Now blend in the egg, cream and vanilla mixture. The result will be quite wet, this is what you want.

7

Tip the entire mixture into the prepared sandwich tin and bake in the oven for 55 minutes. Test with a needle to see that it is cooked, if not, replace and cook for a further 5 minutes at a time.

Allow to stand on a wire tray to cool for 15 minutes.

Frosting
8

Put the butter, icing sugar, vanilla essence and milk into a mixing bowl and beat until light and creamy. Now add the peanut butter and mix thoroughly.

9

Place the cake on a cake board or platter and make a cut through the cake horizontally with the base, and gently lift off the top half of the cake and put to one side.

Using a palette knife, spread a 1cm layer of the frosting onto the base and then replace the top of the cake. Continue to use your palette knife to evenly coat the entire cake in frosting.

Ganache
10

Put the double cream into a heatproof bowl and place the bowl over a saucepan of boiling water for about 10 minutes. When the cream is ready, add the chopped chocolate and whip the mixture together until there are no lumps and it looks rich and creamy. Remove from the heat and allow to stand for 2 minutes. Now, using a palette knife, coat the top of the cake with the ganache, allowing it to dribble over the edges a little.

11

Finish your cake by pouring the ganache over the cake whilst the ganache is not quite set, finally scattering your chopped chocolate honeycomb randomly on top.

Allow to stand for 10 minutes to semi-set.

Ingredients

Vanilla Sponge
 225 g Plain Flour
 175 g Golden Caster Sugar
 1 tsp Baking Powder
 0.50 tsp Bicarbonate of Soda
 1 pinch Salt
 2 Eggs
 70 ml Sour Cream
 0.50 tbsp Vanilla Essence
 112 g Butter (melted and cooled)
 60 ml Corn Oil
 150 ml Chilled Water
Frosting
 300 g Butter
 600 g Icing Sugar
 1 tsp Vanilla Essence
 1 tbsp Milk
 2 tbsp Peanut Butter (smooth)
Ganache
 200 g Dark Chocolate
 300 ml Double Cream
 2 tbsp Golden Caster Sugar
 150 g Chocolate Honeycomb

Directions

Vanilla Sponge
1

Line a 20cm Sandwich Tin.

Preheat your oven to Gas mark 4. (140ºC)

You will need 3 mixing bowls for this recipe.

2

In the first bowl, place the flour, caster sugar, baking powder, bicarbonate of soda and salt. Mix together.

3

In the second bowl, add the eggs, sour cream and vanilla essence and whisk together.

4

In the third bowl, add the melted butter, corn oil and chilled water. Whisk together. (Don't worry if the water makes the liquid separate, this is quite normal)

5

Add the butter, oil and water mixture to the dry ingredients and mix well.

6

Now blend in the egg, cream and vanilla mixture. The result will be quite wet, this is what you want.

7

Tip the entire mixture into the prepared sandwich tin and bake in the oven for 55 minutes. Test with a needle to see that it is cooked, if not, replace and cook for a further 5 minutes at a time.

Allow to stand on a wire tray to cool for 15 minutes.

Frosting
8

Put the butter, icing sugar, vanilla essence and milk into a mixing bowl and beat until light and creamy. Now add the peanut butter and mix thoroughly.

9

Place the cake on a cake board or platter and make a cut through the cake horizontally with the base, and gently lift off the top half of the cake and put to one side.

Using a palette knife, spread a 1cm layer of the frosting onto the base and then replace the top of the cake. Continue to use your palette knife to evenly coat the entire cake in frosting.

Ganache
10

Put the double cream into a heatproof bowl and place the bowl over a saucepan of boiling water for about 10 minutes. When the cream is ready, add the chopped chocolate and whip the mixture together until there are no lumps and it looks rich and creamy. Remove from the heat and allow to stand for 2 minutes. Now, using a palette knife, coat the top of the cake with the ganache, allowing it to dribble over the edges a little.

11

Finish your cake by pouring the ganache over the cake whilst the ganache is not quite set, finally scattering your chopped chocolate honeycomb randomly on top.

Allow to stand for 10 minutes to semi-set.

How to make Heavenly Peanut Butter Cake

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