Dessert
Peanut Butter Chocolate Cake
By Shirley Ong Geok Mooi
1 hr 25 mins
12-16 servings
Ingredients
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
Steps
- 1.Mix butter, vanilla extract and sugar until light and fluffy.
- 2.Beat in egg yolks one at a time, then add in melted chocolate and peanut butter.
- 3.Stir in half of the sifted flour followed by the milk, then add in the remaining flour and milk.Set aside.
- 4.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.
- 5.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.
- 6.Whisk butter and cream cheese until light and fluffy. Add in icing sugar and beat 2 minutes then stir in peanut butter till smooth.
- 7.Cut the cake into 2 layers and sandwich with peanut butter cream. Spread the cream onto whole cake and garnish as desired.
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