Chocolate Peanut Butter Cake

Apparently today is Peanut Butter Day! So here's something I made last weekend for all you PB fans :) 

I had a craving to bake something new.. So after asking around for some inspiration, I finally decided on making a chocolate peanut butter cake! I'm always buying a slice or a cupcake whenever I find this flavour at a vegan stall but this time I thought I'd try making my own. 

Three layers of rich chocolate cake, with a peanut butter filling and covered with a peanut butter frosting and topped with chocolate chips :)

And for those who are allergic or intolerant to dairy, you'll be pleased to know that this cake recipe is milk-free and the frosting is vegan too :)

I used the chocolate cake recipe on loveswah's blog as I found it makes a rich and very fluffy sponge :)

For the Cake:
  • ⅔ cup cocoa powder
  • 1½ tbsps instant coffee powder
  • ¾ cup brown sugar
  • 375ml boiling water
  • 190g butter (room temperature)
  • 1 cup caster sugar
  • 3 teaspoons vanilla extract
  • 3 eggs (room temperature)
  • 2¼ cups plain flour
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda

For the Frosting:
  • 55g of dairy-free spread/butter
  • 125g smooth peanut butter
  • 125g of icing sugar
  • 3 tablespoons of oat milk, or as needed
  • Chocolate Chips to decorate

How To Make
** For step by step photos of how to make the chocolate cake, click here **

Preheat the oven to 180°C. Line the bases of 3 x 20 cm cake tins with bake paper and grease the sides with butter.
Stir the cocoa powder, coffee and brown sugar in a bowl and pour over the boiling water. Whisk to mix and set aside.
Cream the butter and caster sugar together until pale and fluffy and then add the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Slowly add the flour, bicarb and baking powder. Pour in the cocoa/coffee mixture and beat until just combined.
Divide the batter evenly amongst the 3 cake tins.
Bake in the oven for 20-25 minutes or until a skewer comes out clean.
Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.

Peanut Butter Frosting:
Cream the butter and peanut butter together and sift a third of the icing sugar. Beat well until completely combined and repeat with the remaining icing sugar. If the frosting starts to become too stiff, add a tablespoon of milk or more when needed.

Spread some of the frosting in between the layers of chocolate cake and sandwich them together before frosting the outside. Decorate with chocolate chips however you like! :)


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