Our slow-roasted peanuts are blended together with 70% chocolate, for a delicious and indulgent taste. great when added to your porridge and making your peanut butter chocolate browines
NO PALM OIL.
Chocolate Peanut Butter - 190g
Chocolate Peanut Butter Birthday Cake
(makes one two tier 20cm round cake)
For the cakes
225g plain flour
350g caster sugar
85g organic cocoa powder
1½ tsp baking powde
2 large free range eggs
250ml full fat milk
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water
For the frosting
175ml double cream, chilled
390g icing sugar, sifted
335g unsalted butter, at room temperature
255g creamy Fire and Roast chocolate peanut butter
1 heaped tsp vanilla extract
Pinch of coarse sea salt
For the cakes
Preheat the oven to 180C. Grease and line two 20cm round cake tins.
Place all of the ingredients, except the boiling water, into the bowl of a free standing mixer. Beat until well combined. You could also do this in a large mixing bowl with an electric whisk or wooden spoon.
Add the boiling water to the mixture, a little at a time, until smooth. Don’t worry if the cake batter looks very liquid, this is how it should be.
Divide the cake batter between the tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely in their tins before icing.
For the frosting
Combine the double cream and 30g icing sugar in a large clean bowl and whisk until light, fluffy, stiff peaks form. Be careful not to overmix.
In an electric stand mixer fitted with the paddle attachment, combine the butter and chocolate peanut butter. (You could also do this with a wooden spoon and a bit of elbow grease.) Beat on medium-high speed until smooth, about 45 seconds.
Add the remaining icing sugar to the bowl a little at a time, mixing slowly so it doesn’t all billow up in the air. Once loosely combined, turn the speed to full and beat for 2 minutes.
Add the vanilla extract and salt, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
Using a large spatula or metal spoon, gently fold one third of the whipped cream into the peanut butter mixture before adding the rest and folding carefully to combine.
Place one cake on a serving plate or cake board, securing with a small amount of frosting. Spoon approximately one third of the frosting onto the cake and smooth over the whole surface, allowing some to spill over the edges.
Top with the second cake and spoon over another third of frosting, smoothing it flat to form the ‘crumb coat’. Pop in the fridge to firm up for 30 minutes or so, then apply practically all of the final third of the frosting to create a smooth layer. Reserve a little frosting to pipe round the top
The frosting starts to soften if left out of the fridge for too long so serve immediately or keep somewhere cool.