Peanut Butter Brownie Cake

RECIPE N0.5

This chocolate-indulgent recipe showcases how delicious the balance can be between sweet and salty flavours in this exquisite Peanut Butter Brownie Cake with Salted Caramel 🥜🍫

There's something irresistible about baking with suggestions of chocolate, peanut butter, and salted caramel, but when these flavours are combined, the result is a dreamy chocolate pud that leaves everyone at the table wanting more.

PEANUT BUTTER FROSTING or CHOCOLATE GANACHE?

With its velvety texture and salty flavour, peanut butter frosting adds a delightfully creamy contrast to this rich and comforting chocolate cake.

Alternatively, if your guests are die-hard chocoholics, try decorating this cake with a smooth chocolate ganache to impress hard-core brownie lovers.

PEANUT BUTTER BROWNIE CAKE with SALTED CARAMEL

Ingredients List (Cake) 📝

• 100g softened butter

• 275g caster sugar

• 200g self-raising flour

• 2 eggs, room temperature

• 1 tsp bicarbonate of soda

• 50g cocoa powder

• 2 tbsp Whittard's peanut butter hot chocolate

• 225ml boiling water

• 1 dsp vegetable oil

• 1 dsp Monin salted caramel syrup

• 1 cap of vanilla extract

Ingredients List (Icing) 📝

• 4 tsp butter

• 2 tsp peanut butter

• Icing sugar, to decorate

• 8 caps of milk

• 1 cap of vanilla extract

• 1 dsp Monin salted caramel syrup

• Almonds and whole nuts

• Hot chocolate powder, to sprinkle

Baking Method 🍪

1. Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Then, grease two 20cm cake tins with butter and line with baking paper.

2. Combine the cocoa powder and peanut butter hot chocolate powder in a small bowl and mix with boiling water using an electric mixer until the mixture reaches a smooth consistency.

3. Once the mixture is combined, set the bowl to one side and combine the butter and sugar in a separate bowl.

4. When the mixture is light and fluffy, add 2 whisked eggs into the bowl and stir.

5. Next, sift the flour and bicarbonate of soda into the bowl and combine until the mix is silky and smooth.

6. Pour the chocolate mixture into the bowl and combine it with the rest of the ingredients using an electric mixer or a wooden spoon.

7. Add 1 dsp of salted caramel syrup and 1 dsp of vegetable oil into the bowl. Then, add 1 cap of vanilla extract and integrate it with the rest of the ingredients.

8. When the ingredients are combined, pour the cake batter evenly into two cake tins and bake in a preheated oven for 35-40 minutes.

9. Once cooked, position the cake on a wire rack and set it to one side to cool.

For the Icing 🎂

10. While the cake is cooling, prepare the peanut butter frosting by mixing butter, peanut butter and icing sugar in a bowl until the desired consistency is reached.

11. Next, add 1 cap of vanilla extract and 1 dsp of salted caramel syrup to the mix.

12. Gradually add more icing sugar and 8 caps of milk into the bowl and stir using an electric mixer until the frosting becomes light and fluffy.

13. Once the cake has cooled, place the sponge halves on a cake tier or serving plate.

14. Then, spread a thin amount of peanut butter frosting over the middle and top of the cake using the back of a spoon.

15. When the cake is fully frosted, scatter a few almonds and whole nuts over the top of the sponge and dust lightly with hot chocolate powder to finish.

TOP Tip.

Serve at room temperature and accompany with a scoop of Ben and Jerry's Peanut Butter Cup ice cream for the perfect sweet and salty balance.

INSPO at THE COTTAGE CORE

Have you made this recipe before?

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