Peanut Butter Jelly Time Cake
“It's peanut butter jelly time! Chocolate cake with a peanut butter swirl, smothered in ganache frosting and fresh raspberries. Happiness!”
My friend April is having a bebe!!
It’s a long story… well not really, I just can’t be bothered explaining it…. but her and her hubs have nicknamed the baby “Peanut”. There is another story where you had to be there, about why Peanut’s surname is Sparty.
Wow, exciting blog post this is ey? Lots of half told stories, going no where…
ANYWAY, I made this awesome cake for the baby shower. It was just going to be chocolate cake, until Haz said she was making peanut cookies, then I realised I needed to bring something peanut-y. Hence the peanut butter swirl came to be. THEN I wanted to coat it in ganache and smother it in raspberries like Katie Quinn Davis had done…. and then I had my final masterpiece.
To say this experiment was a success might be a slight understatement. I don’t want to toot my own horn here but it was a cake you just couldn’t say no to.
THIS CAKE WAS AMAZEBALLS! And if you don’t believe, I can give you a long list of references to clarify my tastebuds 😛
The recipe below I’ve only made in the Thermomix, so I hope my translation into non-thermo-mode works out well!
(For those with Thermomixes – it is essentially the Too Easy Chocolate Cake from the Everyday Cookbook, doubled, with added chocolate and peanut butter).
- 240g butter (melted)
- 100g good quality chocolate (melted)
- 4 eggs
- 200g milk
- 2 teaspoon vanilla essence
- 240g sugar
- 240g self-raising flour
- 60g cocoa
- 2 teaspoon baking powder
- Smooth peanut butter (as much as you desire)
- 200g good quality dark chocolate
- 1 tablespoon unsalted butter, softened
- 125g icing sugar, sifted
- 1 tablespoon cocoa, sifted
- 30ml water
- 60ml milk
- x3 punnets raspberries, to serve
- Preheat the oven to 180C. Lightly grease and line the base of a 22cm circle baking tin with baking paper.
- Add melted butter and chocolate to the dry ingredients and mix.
- Scoop out how much peanut butter you want to add, and put it into a bowl. Put in the microwave for 30 secs, or until softened slightly.
- Pour into cake tin, add dollops of peanut butter on top of the cake batter, and swirl a butter knife.
- Bake in centre of pre-heated oven for 35-45 minutes or until a skewer inserted into the middle comes out clean.
- Cool on a wire rack until completely cool.
- To make the icing: melt chocolate in a pot over water as above in stage 2* of the cake prep. While the chocolate is melting add the icing sugar, cocoa and butter into the bowl of a stand mixer fitted with the paddle beater. Beat together until well combined then pour in the melted chocolate ~ the mixture may look very dry and crumbly and almost ‘split’ but rest assured this is fine. Add the water and milk and beat everything together gradually increasing the speed as you go until you get a thick, glossy and smooth chocolate icing.
- To ice the cake, spread out 1 or 2 pieces of aluminium foil of a flat, clean surface onto which place the cake (on it’s wire rack – this method makes so super fast cleaning up!). Using an angled palette knife ice the cake using up all the frosting. Allow to stand for 10 minutes then chill in the fridge. If using raspberries, place them on the cake just before the icing is totally set so you have a bit of ‘glue’ to stop them falling off.
- Dust with icing sugar, and serve.