Chocolate and peanut butter layer cake
This showstopper is a hit with all fans of Reeses Peanut Butter Cups
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
70
MINUTES
Ingredients
30ml strong coffee
200g chocolate
200g butter, softenedÂ
90ml water
390g brown sugar
85g plain flour
85g self-raising flour
25g cocoa powder
85g buttermilk
3 eggs
½ tsp baking powder
For the peanut buttercream:
250g butter, softenedÂ
500g icing sugar
300g smooth peanut butter
80ml cream
For the ganache:
100ml cream
100g dark chocolate, broken into small pieces.
Method
Place the coffee, chocolate, butter and water into a saucepan and heat gently until the butter has melted. Mix the flours, sugar and cocoa powder together.
Lightly beat the buttermilk with the eggs and baking powder.
Melt chocolate, butter and coffee in a pot. Stir in the dry ingredients.
Then mix in the melted ingredients from the sauce pan.
When everything is completely combined pour into a lined 8inch tin.
Bake at 140°C for 1 hour 10 minutes approximately. Test with a skewer and once it comes out clean the cake is fully baked in the centre. Allow to cool in the tin for ten minutes and then gently turn onto a wire rack to cool.
To make the icing whisk the ingredients together until light and fluffy.
To make the ganache heat the cream until it is starting to shiver and stir in the chocolate until it has melted.
Slice the cooled cake into three discs and layer the peanut butter between each layer. Cover the cake with the ganache and decorate as you wish.
