2 minute read
Recipe for salted peanut butter chocolate cake
SALTED PEANUT BUTTER CHOCOLATE CAKE
Ben from Pennoyer’s Café team dreamed up the idea for this decadent cake: salted peanut butter frosting on a dark chocolate cake, with a surprise caramel filling. It makes a perfect Easter treat, or indeed at any time…and a little goes a long way!
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Serves 12
684kcal, 69 carbs per slice
INGREDIENTS Cake:
250g salted butter, softened 250g caster sugar 190g self-raising flour 60g good cocoa powder (we use Green & Black’s) 2 teaspoons baking powder, sifted 1 teaspoon vanilla extract 4 large eggs 100ml milk
Frosting:
200g unsalted butter, softened 200g smooth peanut butter 1 teaspoon vanilla extract ¼ teaspoon salt, or to taste 300g icing sugar 15ml milk
Filling:
4 tablespoons tinned caramel (we use Carnation) Caramel shards (optional) 60g granulated sugar
METHOD 1. Preheat the oven to 190ºC (170ºC fan). Grease and baseline a 20cm loose-based deep tin. Put all the cake ingredients in a food processor and whizz until smooth. If you don’t have a processor, use the creaming method from any Victoria Sandwich recipe. Turn the mixture into the tin, smooth over and bake for 50 minutes or until risen and a skewer comes out clean. Cool in the tin for 5 minutes, then turn onto a rack. 2. For the frosting, beat together the butter and peanut butter until light and fluffy. Add the vanilla and salt, then beat in the icing sugar with the milk for 3 minutes or so. 3. For the caramel shards, sprinkle the sugar in a single layer on an A4-sized sheet of good kitchen foil on a baking tray. Grill until it melts and goes deep brown – but don’t let it burn. Allow to cool. As you peel back the foil, the shards will form. 4. Split the cake in two. Pipe two rounds of frosting around the perimeter of the base cake to form a ‘wall’, then spoon the caramel into the middle. Top with the other half cake and pipe on the remaining frosting. Decorate with shards just before serving.
The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. Check the café’s Facebook page for up to date opening details.
www.pennoyers.org.uk 01379 676660 The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT
Tip: The shards will dissolve after a day or two, but turn into a lovely caramel drizzle as they do so!
