Peanut Butter Cake
This indulgent recipe combines the rich flavors of peanut butter, chocolate, and caramelized peanuts to create a delightful cake that's perfect for any occasion. The layers of moist sponge cake, creamy peanut butter, and decadent chocolate topping come together to create a mouthwatering treat that is sure to impress your guests. With a hint of salted roasted peanuts adding a crunchy texture, this cake is a symphony of flavors and textures that will leave everyone wanting more.
— Constant Cookbook
Ingredients
- 200g butter , softened, plus extra for greasing
- 3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
- 4 large eggs
- 200g golden caster sugar
- 150g pot natural yogurt
- 200g self-raising flour
- 50g salted roasted peanuts
- 1 tbsp icing sugar
- 100g milk chocolate , roughly chopped
- 2 tbsp milk
- 3 tbsp dulce de leche
Instructions
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 12
Nutrition
- Calories: 445 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.6 milligram of sodium
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