Peanut butter choc cake

1 Item
1H 30M


Peanut butter cream


1.Grease a deep 23cm round cake pan, line base with paper; grease paper.
2.Melt chocolate over hot water, cool to room temperature.
3.Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks one at a time, then beat in chocolate and peanut butter. Transfer mixture to large bowl. Stir in half the sifted flours and milk, then remaining flours and milk.
4.Beat egg whites in small bowl until soft peaks form, fold half into mixture, then fold in remaining half. Pour into prepared pan. Bake in moderately slow oven for about 1½ hours. Stand 5 minutes before turning on to wire rack.
5.To make peanut butter cream; cream butter and cream cheese in small bowl with electric mixer until light and fluffy, beat in half the sifted icing sugar with half the combined peanut butter and honey, then beat in remaining icing sugar and peanut butter mixture.
6.Split cold cake in half, join with half the peanut butter cream, spread top of cake with remaining cream.

Keeping time: 2 days.


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