Chocolate Cake with Peanut Butter Frosting

A classic chocolate cake with a more-ish peanut butter icing, perfect for a birthday! 

Serves 12

 

For the cake:

2 cups  (400 g) white sugar

1 3/4 cups (225 g) standard flour

3/4 cup (75 g) cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk (240 ml) (or 1 cup of milk with 1 tablespoon vinegar)

1 cup strong black coffee (240ml) (espresso or strong instant), cooled

1/2 cup vegetable oil (120 ml) (sunflower, canola)

1 teaspoon vanilla extract

 

Peanut butter frosting:

250g butter, softened

1 cup (125 g) icing sugar

1 teaspoon vanilla extract

Pinch of salt

1/3 to 1/2 cup (80 - 120 ml) smooth peanut butter

Roasted salted peanuts, chopped (to decorate)

 

Method

Preheat oven to 180 degrees C. Grease and line two 22cm round cake tins, or one 22cm for a single layer.

In a large bowl, sift together flour, cocoa, baking powder and baking soda. Add sugar and whisk to combine.

In a separate bowl whisk together eggs, buttermilk/milk mix, coffee, oil, and vanilla.

Make a well in the centre of the dry ingredients. Add the wet ingredients to the dry and whisk until smooth and glossy. The batter will be runny. 

Divide batter between the prepared pans. Bake for 30-35 minutes or until a skewer comes out clean or with a few crumbs. (45-50 minutes for a single layer).

Remove from the oven and cool for 10 mins in the tin before turning on to a wire rack.

To make the frosting, cream butter using a hand-mixer until pale and silky (about 5, or up to 10 minutes). Then sift in icing sugar and beat until smooth.

Add peanut butter, salt and vanilla extract - beat until smooth. Add more peanut butter for a stronger flavour if desired.

Frost the cake. Top with chopped peanuts. Keeps in an airtight container for 3 - 5 days.

 

Notes: 

These measurements are based on US cups = 240ml. The recipe will work with metric cups = 250ml. Just be consistent, or use scales.

For chocolate frosting, swap out the peanut butter for 90g of melted dark chocolate. Cool before adding to the butter and beat to combine.