Peanut Butter cake:
• 150gm Cooking Chocolate, melted & cooled using double boiled method
• 125gm Butter
• 220gm Castor Sugar
• 1 Tsp Vanilla Extract
• 80gm Yogood Smooth Peanut Butter
• 4 Grade-A Eggs, separated
• 250ml Full Cream Milk
• 270gm Superfine Flour
• 1 Tbsp Cocoa Powder
• 2 1/2 Tsp Baking Powder
• 1 Tsp Baking Soda
Peanut Butter Cream:
• 150gm Butter
• 150gm Cream Cheese
• 150gm Icing Sugar
• 250gm Yogood Smooth Peanut Butter
Mix butter, vanilla extract and sugar until light and fluffy.
Beat in egg yolks one at a time, then add in melted chocolate and peanut butter.
Stir in half of the sifted flour followed by the milk, then add in the remaining flour and milk.Set aside.
Using a clean bowl beat egg whites until soft peaks formed and then using a spatula fold the meringue (beaten egg whites) into the mixture in 3 portions.
Pour into 2 lined 8-inch round pan and bake at 160°C for 30 minutes, then 180°C for 10 minutes or until cooked.
Whisk butter and cream cheese until light and fluffy. Add in icing sugar and beat 2 minutes then stir in peanut butter till smooth.
Cut the cake into 2 layers and sandwich with peanut butter cream. Spread the cream onto whole cake and garnish as desired.
