A sinfully scrumptious Chocolate Peanut Butter cake to have fun my new cookbook, TONIGHT! A killer mixture of wealthy Chocolate Cake smothered with fluffy peanut butter frosting, topped with peanut butter cups, it’s decadent and excellent for gatherings as it would simply serve 20 to 25 folks.

Chocolate peanut butter cake photo

Many thanks! And why my new cookbook was a secret.

First order of enterprise right this moment is an enormous and heartfelt thanks for sharing my pleasure after I stunned you with my new cookbook, TONIGHT! 

Nagi and Dozer TONIGHT cookbook - RecipeTin Eats
A proud second for Dozer, seeing himself on the quilt of OUR new cookbook!

I additionally wished to let you know why I stored it a secret for the final yr I’ve been engaged on it. A stark distinction to my first cookbook Dinner the place I shared my journey with you all the way in which. Readers have questioned, so I’m explaining.

Talking actually (and I think about my writer is feeling very nervous proper about now!), retaining it a secret wasn’t any type of intentional advertising and marketing technique. It was as a result of regardless that I dedicated to the e book a yr in the past, I didn’t know for positive that I’d have it in me to complete it this yr as a consequence of numerous life issues getting in the way in which – group actions and well being points with Dozer included. Additionally, in contrast to my first cookbook, ​Dinner​, my group had little involvement with my second cookbook.

Quite than fail publicly, I made a decision to remain quiet till I knew for positive I might ship. Then by the point I knew, it was so near the date of the pre-order announcement, I made a decision I could as properly maintain out! 😂

So there you go. That’s the reality behind why I stored it a secret till I stunned you with the information final week. 😇 

And now, let’s have fun. Deliver out the cake! – Nagi x

Overhead photo of Chocolate peanut butter cake
Have a look at this attractive murals. An edible Jackson Pollock!

Layer muffins for a crowd are a logistical nightmare!

At present’s cake is devoted to everybody who has tried to chop a towering 4 layer cake into 30 slices to share with co-workers. It’s unimaginable!!

Enter – slab muffins. A reputation generally used for single layer muffins baked in rectangle pans, these are the proper resolution for a cake to serve many who’s simpler to assemble than layer muffins, extra enjoyable to embellish (bigger canvas to play with), and simpler to move too (no Leaning Tower of Pisa state of affairs).

Bonus: larger cake-to-frosting ratio per individual. It issues!

At present’s slab cake includes the never-fail mixture of peanut butter and chocolate, adorned with informal abundance (ie no stress). It seems to be like a Jackson Pollock – however higher, as a result of it’s edible!

Drizzling chocolate on Chocolate peanut butter cake

Components on this Chocolate Peanut Butter Cake

This cake is made with my traditional, perpetually Chocolate Cake (lovely chocolatey flavour, a comfortable moist crumb and ridiculously easy to make – no electrical beater required), fluffy peanut butter frosting and decorations (Reece’s peanut butter cups, chocolate and peanut butter drizzle plus chopped nuts). Abundance!

The chocolate cake

Right here’s what you want for the chocolate cake.

Chocolate peanut butter cake ingredients
  • Flour – simply plain / all function flour. No want to make use of pricier cake flour (really makes the crumb too damp, I discover).

  • Cocoa powder – common, unsweetened cocoa powder (unsweetened is the default right here in Australia), not scorching chocolate powder (sweetened). The cake works with dutch processed cocoa powder (pricier, with extra intense chocolate flavour) nevertheless it doesn’t enhance it by a noticeable quantity so it’s not price utilizing for this cake, for my part.

  • Espresso powder (OPTIONAL!) – This uncommon sounding ingredient in a chocolate cake is somewhat secret trick to reinforce the flavour of chocolate in muffins. You’ll be able to’t style espresso in any respect! And it’s only a small quantity. There’s no must seek out an costly model, simply any model is okay. Simply you should definitely get the dissolvable granules (ie that dissolve while you add scorching water), not the bottom espresso beans that’s used for plungers, filters and occasional machines (doesn’t dissolve).

    Substitute with scorching freshly brewed espresso as a substitute of boiling water.

  • Baking powder and baking soda (bi-carb soda) – These each make muffins, muffins and many others rise however have totally different results on totally different batters. As a basic rule, baking soda is 3x stronger than baking powder. For this cake, a mixture of each makes the cake rise so it has a comparatively flat floor (slightly than a dome) and the crumb is beautiful and light-weight.

    Substitute – Simply use baking powder. The cake rises barely much less however nobody will discover except you’re a recipe control-freak like, say, me, who will check variations of the cake and line them up aspect by aspect to match.😂

  • Eggs – This recipe requires “massive eggs” that are eggs offered in cartons labelled as “massive eggs”. The load for a 12 egg carton is 600 – 660g (24 oz), with every egg weighing 55 – 55g / 2 oz within the shell. Not like most recipes, there isn’t a must convey the eggs to room temperature as a result of boiling water is added into the batter which brings the temperature of fridge-cold elements up to make sure every part combines collectively correctly!

What are large eggs for cooking?
Use “massive eggs” offered in cartons labelled as such, 600g / 24 oz for a dozen.
  • Sugar – Simply common white sugar (granulated sugar). Caster sugar / superfine sugar ist superb to make use of right here too however not vital. Don’t use brown sugar, makes the cake too damp and alters the flavour.

  • Salt – This recipe requires 1 entire teaspoon of salt which I do know feels like quite a bit nevertheless it actually helps convey out the chocolate flavour and does NOT make it style salty in any respect! You should definitely use cooking salt (offered labelled as such) or kosher salt (US). Should you solely have desk salt (the superb, sand-like salt) use 3/4 teaspoon and should you solely have fancier sea salt flakes, use 1 1/2 teaspoons.

  • Milk – Full fats cow milk is finest although low fats works too. And in my travels, I’ve found / learn from readers that non-animal milks work as properly, together with soy, almond and oat milk.

  • Oil – Any impartial flavoured oil, like vegetable oil, canola, rapeseed, grapeseed or sunflower oil can be utilized. This recipe makes use of oil slightly than butter because the fats and that is partly what makes the cake so moist and provides it wonderful shelf life (it stays recent for five days). Rule of thumb for baking – butter offers issues flavour however oil retains issues moist! (Cause: butter hardens when chilly, oil stays liquid).

  • Vanilla extract – For flavour enhancement. It doesn’t make the cake vanilla-forward, it compliments the chocolate flavour.

  • Boiling water – This makes the chocolate flavour from the cocoa bloom! It additionally warms up fridge-cold elements (eggs and milk) to make sure every part combines collectively completely. So good to have a cake recipe that does name for something to be “at room temperature”!

Chocolate cake for Chocolate peanut butter cake

The peanut butter frosting

The frosting is a buttercream frosting which is whipped till superbly gentle and fluffy with an excellent quantity of peanut butter!

Chocolate peanut butter cake ingredients
  • Peanut butter – I take advantage of peanut butter unfold for this recipe which has sugar and salt added to it, slightly than pure, pure peanut butter which I take advantage of for issues like Satay Peanut Sauce. Should you solely have pure peanut butter, you have to to make use of much less as a result of it’s runnier (see recipe notes).

  • Unsalted butter – Softened to room temperature so it may be whipped right into a fluffy frosting. Don’t let it get too comfortable and sloppy else your frosting will probably be too! Technically in baking phrases, “softened butter” must be 17°C/63°F – firmer than you suppose! 🙂 That is comfortable sufficient to whip into creamy fluffiness however agency sufficient so it doesn’t flip frosting into slop.

  • Comfortable icing sugar / powdered sugar – Should you’re in Australia, you should definitely get comfortable icing sugar which is used for fluffy frostings like this, NOT pure icing sugar which is used for icings that set onerous like royal icing (used for piping decorations on Gingerbread Males and many others). If you’re not in Australia, you don’t want to fret about this as comfortable v pure icing sugar choices appears to be a uniquely Australian factor.

  • Cocoa – As with the cake, use plain unsweetened cocoa. Not dutch processed or sweetened.

  • Vanilla – For flavour.

  • Pinch of salt – To convey out the flavours within the frosting.

Peanut butter frosting for Chocolate peanut butter cake

You would make this with none toppings in any respect and I’d nonetheless scoff it down. However with the toppings, it takes it excessive into Outrageous Land which I’m all the time completely happy to be in! Decide and select as you please, what you want and what fits your finances. 🙂

Reece's peanut butter cups for Chocolate peanut butter cake

Reece’s peanut butter cups (elective) – some common miniature ones and a few mini, mini ones, some chopped, some stored entire! Sure this provides that additional “wow” issue to this cake however I’d not hesitate to make this cake with out.

Chocolate peanut butter cake ingredients
  1. Melted chocolate drizzle – Simply chocolate chips or melts, melted with somewhat cream so it doesn’t solidify when it cools.

  2. Melted peanut butter – Actually simply peanut butter melted within the microwave turns it into excellent drizzle-able kind! (Is {that a} phrase??)

  3. Chopped peanuts (oops, forgot a photograph) – For sprinkling! I like to make use of salted peanuts.


Learn how to make Chocolate Peanut Butter Cake

Make the cake first. It’s going to take an excellent couple of hours to completely cool which is important earlier than slathering on the frosting (scorching cake = melted frosting = 😭). Velocity issues up by popping it within the fridge.

1. The cake

The cake half is really easy – only one bowl and a wood spoon! (Effectively, whisk. 🙂 )

How to make Chocolate peanut butter cake
  1. Whisk dry – Sift the flour, cocoa, baking powder and baking soda right into a bowl. Add the sugar and salt, then whisk to mix.

  2. Add moist – Add the egg, oil, milk and vanilla, then whisk.

How to make Chocolate peanut butter cake
  1. Boiling water & espresso – Add the espresso powder then pour within the scorching water (so the moment espresso powder dissolvers). Whisk properly to mix.

  2. Heads up: the batter is VERY skinny!

How to make Chocolate peanut butter cake
  1. Pour the batter right into a 23 x 33cm / 9 x 13″ pan lined with paper.

  2. Bake for 45 minutes or till a skewer inserted into the centre comes out clear. Then absolutely cool on a rack earlier than frosting and adorning!

2. DECORATING

How to make Chocolate peanut butter cake
  1. Unfold the frosting on the cake.

  2. Drizzle – Soften the chocolate with the cream (15 second bursts within the microwave). Warmth the peanut butter till it’s runny sufficient to drizzle. Allow them to each cool for a couple of minutes then randomly drizzle throughout the cake. Use most now and reserve some for drizzling once more as soon as the opposite toppings are on.

How to make Chocolate peanut butter cake
  1. Peanut butter cups – Randomly scatter the peanut butter cups throughout the floor. I minimize the miniature ones in half and preserve the mini, mini ones entire.

  2. Sprinkle & drizzle once more! Then sprinkle the complete floor with finely chopped peanuts and a one other drizzle of chocolate and peanut butter (I TOLD YOU THIS WAS OUTRAGEOUS!!).

Stand again and admire your edible Jackson Pollock!

Decorating Chocolate peanut butter cake
Eating Chocolate peanut butter cake

Issues of serving and storing

One other aspect good thing about a slab cake in comparison with towering layers muffins is that there isn’t a must refrigerate for a bit to stabilise it earlier than chopping. This cake is able to go the second you end that final drizzle of chocolate!

Reduce slices to no matter dimension you need, and since we’re beneficiant with toppings the slices don’t have to be that giant to nonetheless be indulgent! 20 slices is a pleasant dimension (6.5 x 5.75cm / 2.25 x 2.6″) – minimize 5 on the lengthy aspect then 4 on the brief aspect. Although it could possibly simply serve 25.

Retailer it within the fridge although all the time convey to room temperature earlier than serving as a result of the buttercream frosting will go onerous. The cake will keep recent for five days so it’s bought a terrific shelf life.

Get pleasure from! – Nagi x

PS At present’s pictures had been taken by Rob Palmer whom I hope to be working with frequently from hereon as I look to get extra sleep and preserve my deal with the recipe growth, testing, submit writing and video making aspect. One much less factor to do – and, properly, you realize. He’s a professional. I really like working with Rob!


Watch how you can make it

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Chocolate peanut butter cake photo

Chocolate Peanut Butter Cake for a Crowd

Servings20 – 25 folks

Faucet or hover to scale

Recipe VIDEO above. This sinfully scrumptious cake is a killer mixture of my beloved wealthy Chocolate Cake smothered with fluffy peanut butter frosting, topped with Reece’s Peanut Butter Cups then completed with a drizzle of melted chocolate and peanut butter.It is decadent and outrageous, so it is excellent for feeding a crowd to a) impress b) it would simply serve 20 to 25 folks, as much as 30 – you do not want large slices as a result of it is so wealthy!You will love how simple the chocolate cake is to make, and the contact of salt within the frosting.

Components

Peanut Butter Buttercream Frosting

Toppings (elective, really useful)

Directions

  • Preheat oven to 180C°/350°F (160°C fan).

  • Grease a 23 x 33cm / 9 x 13″ metallic cake pan with butter. Then line with paper with overhang, to make it simpler to elevate out. (For spherical pans, see Notice 4).

Batter:

  • Dry elements – Sift flour, cocoa, baking powder and baking soda into a big bowl. Add Sugar and salt. Whisk briefly to mix.

  • Moist elements – Add eggs, milk, oil and vanilla. Whisk properly to mix till lump free – about 30 seconds.

  • Boiling water – Add the espresso powder then the boiling water. Whisk to include. The batter is VERY skinny (see video). Pour batter into the cake pan.

Bake:

  • Bake for 45 minutes or till a wood skewer inserted into the centre comes out clear.

  • Cool for 10 minutes, then absolutely cool on a wire rack earlier than frosting (~2 hours).

Peanut butter buttercream frosting

  • Beat butter for 3 minutes on excessive till comfortable and fluffy, utilizing a stand mixer with the paddle attachment or handheld beater.

  • Icing sugar – Add icing sugar in 3 heaps. Beat it in, beginning on low velocity then rising the velocity (to keep away from a snow storm). As soon as integrated, add extra icing sugar and repeat.

  • Beat 3 minutes – As soon as the icing sugar has all been added, added the peanut butter, salt and milk. Beat on excessive velocity for 3 minutes to make it very nice and fluffy. Prepared to make use of!

Adorning

  • Chocolate drizzle – Place the chocolate and cream in a small bowl. Microwave in 15 second increments on excessive, stirring in between, till clean. Cool for 10 minutes earlier than utilizing.

  • Frost – Unfold all of the frosting throughout the floor of the cake, from edge to edge.

  • Enhance – Drizzle the highest randomly with half the chocolate drizzle and melted peanut butter. Sprinkle with the peanut butter cups. Drizzle with remaining chocolate and peanut butter and sprinkle with the peanuts.

  • Serve instantly! Reduce into items as massive (or small 😢) as you need. Refrigerate leftovers for five days although all the time convey to room temperature (as a result of the frosting goes onerous when chilly).

Recipe Notes:

2. Cocoa powder – I take advantage of common cocoa powder although you could possibly use dutch processed for a barely extra intense chocolate flavour (not that you just want extra!).
2. Baking soda aka bi-carbonate soda, makes muffins and many others rise like baking powder nevertheless it’s ~3x stronger. They work in another way in numerous batters, and for this one a mixture of each makes essentially the most tender cake with a close to degree floor. Substitute with an additional 4 1/2 teaspoons of baking powder.
3. On the spot espresso powder – Optionally available however really useful! This uncommon sounding ingredient in a chocolate cake is somewhat baking trick: a contact of espresso enhances the flavour of chocolate however you gained’t style espresso flavour in any respect. 
You should definitely use instantaneous espresso powder (ie the kind that dissolves in scorching water) NOT floor espresso beans that’s used for plungers and occasional machines (it doesn’t dissolve in scorching water). Substitute with scorching freshly brewed espresso as a substitute of boiling water.
4. Australia – You should definitely get SOFT icing sugar, not PURE icing sugar (that’s for onerous icing like Royal Icing). Should you’re outdoors Australia, you don’t want to fret about this.
5. Peanut butter unfold – I take advantage of peanut butter unfold right here (like Bega, Jiffy’s and many others) which has salt and sugar added. If utilizing pure unsweetened peanut butter, scale back to six tbsp (90g) else your frosting could also be too free (as a result of it’s runnier).
6. Pan – Due to the decadent nature of this cake, I’ve made it as a single layer rectangle cake. You can even make it as a 2 or 3 layer 20cm/8″ cake or a 2 layer 22cm/9″ cake. Bake layers as follows:

  • 2 x 20cm / 8″ pans – 38 minutes
  • 3 x 20cm / 8″ pans – 25 minutes
  • 2 x 22cm/9″ pan – 25 to 25 minutes

For spherical pans, finest to make use of one that’s not a spring-form because the batter is VERY skinny and never even the most effective are 100% leak proof. One of the simplest ways to fight that is to “plug” the house the place the perimeters meets the bottom with butter, and place a tray on the ground of the oven to catch drips (don’t put cake pans on the tray, it impacts warmth circulation).
7. STORAGE: Retains in an hermetic container for as much as 5 days within the fridge and continues to be beautiful and moist. Deliver to room temperature earlier than serving because the frosting will go onerous within the fridge.
Diet is per serving, assuming 25 slices.

Diet Data:

Energy: 395cal (20%)Carbohydrates: 51g (17%)Protein: 5g (10%)Fats: 21g (32%)Saturated Fats: 8g (50%)Polyunsaturated Fats: 3gMonounsaturated Fats: 8gTrans Fats: 0.3gLdl cholesterol: 38mg (13%)Sodium: 258mg (11%)Potassium: 177mg (5%)Fiber: 2g (8%)Sugar: 41g (46%)Vitamin A: 308IU (6%)Vitamin C: 0.03mgCalcium: 45mg (5%)Iron: 1mg (6%)

Lifetime of Dozer

When Dozer was on the quilt of Australia’s most revered meals paper – however he simply wished to get to a pile of hen on the bench!

And he was in the paper too.

Dozer on Good Food Cover 11 June 2024

I’ve a sense the editor by no means imagined operating an version of Good Meals with a canine so prominently featured. 😂

This text was a narrative regarding my second cookbook, TONIGHT, which I stunned you with in my final submit. Now that you realize about it, I can begin sharing cheeky Dozer behind-the-scenes pictures from the making of Tonight! Right here’s the primary – Dozer disrespecting my work, trampling everywhere in the proofs.

Unattainable to get mad at that face!



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