- 275g good-quality dark chocolate (at least 55% cocoa solids)
- 225g butter
- 400g castor sugar
- 5 eggs, beaten
- ½tsp vanilla extract
- 200g plain flour
- For the peanut butter frosting
- 400g Philadelphia cream cheese
- 5 heaped tbsp icing sugar
- 500g peanut butter
- 50g melted dark chocolate and a handful honey-roasted peanuts, chopped, to decorate
- You will need
- 2 x 20cm sandwich tins, oiled and bottom lined
- Heat the oven to 180°C, 160°C fan. For the cake, melt the chocolate and butter over a low heat and allow to cool for a few minutes, before stirring in the sugar. Add the eggs and vanilla a little at a time, stirring well. Don't worry if it splits, it will come back together when you add the flour. Fold in the flour in batches and stir in ½tsp salt. Divide between the tins and cook for 20 to 25 minutes, until a skewer inserted into the cakes comes out with only a few crumbs.
- Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on to a wire rack to cool completely.
- Now make the frosting. Beat the cream cheese and icing sugar together until smooth, then stir through the peanut butter until completely incorporated. Don't over stir as it will split. If it looks like it's going to split, add a little cold water and stir.
- To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting. Drizzle over the melted chocolate with a teaspoon then scatter with the honey-roasted nuts. This cake needs to be kept cool before serving, and will keep in the fridge for up to 5 days, or can be frozen un-iced.
This article originated on: www.womanandhome.com