Tuesday, 24 September 2013

NUTTY CHOCOLATE CAKE

I feel it’s time I posted a celebratory recipe, not only for the blog being one, but also because I’ve been shortlisted for ‘best young blogger’ at the 2013 Blog North Awards!!! I’ve been grinning from ear to ear since finding out, and if you want me to grin even more, you can help me win and vote for me here. Cheers! Anyway, the best way to celebrate is always with a cake. I made this one for my dad’s birthday back in July but I thought the flavours would be better for the coming-colder season (I went mad for fresh flavours in the summer, in case you didn’t notice). It’s adapted from a milk chocolate cake my mum makes once a year which is the only chocolate cake she’ll really eat because it’s not too rich or fudgey in any way. I like a bit of fudge, but instead of just making it chocolatier I added it in the form of peanut butter, and then also added more texture by using the crunchy variety. The result is a nutty, chocolaty (but not over chocolaty) beauty.

For the sponge

200g self raising flour
225g caster sugar
2 tbsp cocoa powder
¾ tsp salt
110g butter
2 eggs beaten with 5 tbsp milk
Splash vanilla
2 tbsp chunky peanut butter
For the ganache
60g butter
4tbsp cocoa powder
225g icing sugar
3tbsp milk
1 tsp vanilla

For the peanut butter cream

90g butter
180g sugar
2 tbsp peanut butter

Preheat oven to fan160/180c/4. Line and grease 2 20cm cake tins.
To make the sponge, sieve together the flour, sugar, cocoa powder and salt and then rub in the butter. Gradually stir in the eggs and milk, then add the vanilla and peanut butter to perk up the flavour. Pour equally between the cake tins and bake for 30-35mins at the bottom of the oven until risen and the sponge survives the skewer test. Leave to cool completely on a wire rack.
In the meantime make the ganache. Melt the butter then stir in the cocoa powder. When melted, take off the heat then add the icing sugar and loosen with the milk and vanilla. Beat rigorously until thick and smooth. It will thicken more as it sits.
For the butter cream beat the butter until pale and fluffy. Gradually beat in the icing sugar then add the peanut butter until cream coloured.

Now you can assemble the cake. Spread the butter cream over one of the cakes then top with the other. Top with the ganache, in a swirly pattern with the spoon. To finish, sprinkle over some roughly chopped pistachios (optional) and enjoy.
 

4 comments:

  1. That looks so delicious, Wil!
    And congrats on the nomination. I've already voted for you and I hope you win your category but even if you don't, what an honour to be in there! You're doing amazing things, this is a big year for you :)

    Sam

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  2. Thank you Sam, and cheers for all your support. The blog wouldn't look half as good as it does if it wasn't for your picture size advice so big thanks for that! I really appreciate your support :)

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    1. Haha you would have got there eventually :P But it's certainly my pleasure.
      I read and love every recipe you post :)

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  3. Thank you Sam, and cheers for all your support. The blog wouldn't look half as good as it does if it wasn't for your picture size advice so big thanks for that! I really appreciate your support :)

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