Chocolate Peanut Butter Devils Cake
This cake is great for the winter months. It’s super rich and a real treat but looks homely and welcoming. The salt of the peanuts is a great cut through the rich clotted cream ganache.
What you'll need
and more
Clotted Cream Ganache
200g Dark Chocolate
100g Clotted Cream
Peanut Butter Frosting
4 tbsp Butter
⅔ Cup Peanut Butter
1 ½ Cup Icing Sugar
2 tbsp Milk
Cake
225g Butter
225g Caster Sugar
3 Eggs
1 Tbsp Milk
1 Tbsp Treacle
112g Self Raising Flour
112g Cocoa
1
For the Cake
- Preheat the oven to 190ºC.
- Line your two cake tins.
- Warm the mixing bowl.
- Cream Butter and Sugar together until light and fluffy.
- Stir in the Eggs, followed by the Milk and the Treacle, mix lightly.
- Sift the Cocoa and Flour into the batter and fold in completely being careful not to over mix.
- Pour the mix into your tins.
- Bake for 40-45mins.
- Turn out of the tins to cool on a rack.
2
For the Peanut Butter Cream
- Beat the Butter and Peanut Butter together until light and fluffy.
- Sift the Icing Sugar into the mix and beat to blend it in.
- Add the Milk little by little, beating in-between until you are happy with the wetness of the frosting.
- Use half the frosting to sandwich the cakes together, use the other half to cover the top.
- Place the cake in the fridge for 30mins while you make the Ganache (this prevents the frosting melting into the ganache).
3
For the Chocolate Clotted Cream Ganache
- Over a low heat in a small pan heat the Cream until melted and simmering.
- Pour the warm Cream over the Chocolate and beat it in.
- As they melt together you should be left with a glossy thick texture.
- Pour it over the cake and use a palette knife to spread the sides and pattern the top as it cools. This recipe is thicker than normal so you won’t be able to cover the sides just by pouring.
- Be careful not to lift the peanut frosting as you spread.
