Peanut Butter Chocolate Cake
An easy Peanut Butter Chocolate Cake.
Ingredients
- 300 g flour
- 2 tbsps cornstarch
- 100 g cocoa powder
- 12 g baking powder
- 300 g granulated sugar
- 60 ml oil
- 4 eggs
- 200 ml acidified milk
- 1 double espresso (warm)
Peanut butter cream
- 250 ml peanut butter
- 220 g soft butter
- 310 g icing sugar
Chocolate butter-cream
- 120 g melted chocolate
- 300 g butter soft
- 120 g icing sugar
- 2 tbsps Brainmarket coconut syrup
- a pinch of salt
- 40 g cocoa powder
- 60 ml water
Instructions
- Preheat the oven to 180℃.
- In the bowl, mix all the dry ingredients until they're well combined. Now, pour the wet ingredients over the dry ones. Mix well.
- Use two cake pans with a diameter of 20 cm. Pour the mixture in and bake for 30-40 minutes.
- In the meantime, prepare a peanut butter cream by creaming peanut butter, icing sugar and butter for more than 5 minutes on medium-high speed. Set aside.
- When the cake is baked or when the toothpick comes out clean, take the cakes out and let them cool completely. When the cakes are cool, cut the tops off and cut each cake in the middle.
- Put one cake layer on the plate and spread the peanut butter cream over the top. Put another layer on top. Continue the process until the last cake layer is on top.
- In another bowl, cream the butter with icing sugar first, until the cream is nice and smooth. Pour cool melted chocolate into the bowl, and add cocoa powder, salt, and Brainmarket coconut syrup for a glossy look. If needed, add water. Mix really well on slow speed.
- Put the cream on sides and top. Put into the fridge for at least 5 hours or overnight.