Honey, I'm peanuts about you! cake

  • Preparation Time30 mins
  • Cooking Time40 mins
  • Serves12
  • DifficultyHard

For the cake

75g natural unsweetened cocoa
360ml hot espresso
180ml buttermilk
450g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
165g unsalted butter at room temperature
500g sugar
3 extra-large eggs, lightly beaten
1 1/2 teaspoon pure vanilla essence

For the buttercream filling

1 (500g) jar creamy peanut butter, at room temperature
220g unsalted butter, at room temperature
280g icing sugar

For the ganache

85g unsalted butter, at room temperature
700g milk chocolate (chips, chunks, or chopped)
360ml double cream
3 tbsp golden syrup
1 tbsp pure vanilla essence
450g honey-roasted peanuts, roughly chopped
1) Preheat the oven to 180C/Gas 4. Grease 2 (22.5cm) round cake tins. (If silicone: place on a metal baking sheet. If metal: line with waxed paper.)

2) As the oven preheats, begin to make the cake batter. Dissolve the cocoa into the espresso. Stir the buttermilk into the cocoa mixture and set aside to cool. Whisk together the flour, bicarbonate of soda and salt.

3) In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar. (Use the paddle attachment for a stand mixer.) The butter mixture should be light and fluffy. Slowly add the eggs and vanilla to the butter, while continuing to beat. Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated.

4) Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture. Do not overmix!

5) Pour half the finished batter into each of the cake tins and level the tops with the spatula. Bake for 40 minutes in the centre of the oven, rotating halfway through. Check with a wooden cocktail stick for doneness. Cool for at least 15 minutes before inverting onto a baking rack to cool completely.

For the buttercream filling:
1) With an electric mixer beat the peanut butter and butter in a large bowl until creamy. Add the powdered sugar and beat until spreadable.

2) With a serrated knife halve the two layers making 4. Place 1 cake layer top down on the rack and spread 1/3 of the buttercream to the edges of the layer. Top the first cake layer with another and repeat with the buttercream. Continue layering with the remaining layers and buttercream, ending with cake. Refrigerate covered in cling film for at least 3 hours and up to overnight.

3) Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan. (Line the space under the rack with some old newspaper, for easy cleanup.)

To make the ganache:
1) Chop the butter and scatter it into the chocolate pieces in a large bowl. Heat the cream and syrup in a saucepan over a moderate heat. As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously. When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla.

2) Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides. (You may use a metal frosting spatula to smooth the top and sides.) Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed. Store in the refrigerator.

Serving suggestions: I like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake. Try using a star tip to pipe points of buttercream in a circle, bordering the top of the cake. Then, set peanuts into the buttercream border to form an interesting design.

Cook's note: Use good quality chocolate.

Other recipes with egg

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+