This is a cake for one of my husband’s and I anniversaries. We talked about the flavours a lot and we’ve decided on a Chocolate peanut butter cake. The cake was lovely, we both liked the flavour a lot. The Chocolate peanut butter cake is really different, with peanut butter in the sponge and in the cream. So this is why I wanted to share the recipe.

I’ve added peanut butter in the sponge and in the cream too. As for the cream, we’ve tried creme pat instead of buttercream and it worked lovely. Adding peanut butter in the creme pattiserie was another great idea. I used smooth peanut butter.

Chocolate peanut butter cake. Ingredients for the sponge:

– 225g plain white flour
– 200g sugar
– 180g butter (soften)
– 50g peanut butter
– 4 free range eggs
– 3 spoons of cocoa powder
– 1 tsp baking powder
– Rum flavouring (optional)

Ingredients for the cream and icing:

– 100g muscovado sugar
– 50g plain white flour
– 500ml milk
– 4 egg yolks
– 50g peanut butter
– Rum flavouring (optional)
– 100g dark chocolate
– 50ml milk
– 50g salted peanuts

Start by making the sponge. Oil two sandwich baking trays. Preheat the oven at 180C or 160C fan.

In the stand mixer bowl tip the flour, add the softened butter, the peanut butter, the eggs, baking powder, cocoa powder, rum and the sugar. Mix it for a couple of minutes until all the ingredients are incorporated. Pour the cake batter into the baking trays. Put it in the oven to bake. It’s ready when it will spring back if touched. When the cake is baked, take it out of the oven. Leave the sponges to cool for a minute in the trays. Take them out of the tray and place them on a cooling rack to cool completely.

While the sponges are baking in the oven, you can prepare the creme pattiserie. Heat the milk in a pan. Whisk the yolks with sugar in a bowl until they are pale and fluffy. Add the sifted flour and incorporate. When the milk has boiled, pour it over the egg mixture. Mix for one minute or so. Add the Rum and pour the creme back into the pan, at medium heat. Stir continuously for 2-3 minutes. When the cream has thicken a bit it’s ready. Take off the heat and place the pan in a bowl with cold water, so the cream gets cooler. Stir the cream so it gets colder quicker. When is almost cold, stir in the peanut butter.

Make the cake by placing the first layer on the serving tray. Put almost half of the cream on top and spread it evenly with a knife. Put the second layer on top, then cover the cake with cream. Put the cake in the fridge for 15 minutes to cool down. Melt chocolate with a bit of milk. Cover the cake with the chocolate, using a knife.

Put the salted peanuts in a bag, seal it and crush the peanuts with a rolling pin. Sprinkle the peanuts on top of the cake.

This is my Chocolate peanut butter cake. Do you like the peanut butter and chocolate combination?