I am and always will be a peanut butter addict and a chocoholic. No amount of therapy would save me and I have no desire to be cured. That being said, this cake is so rich it could have been the end of me. Cake of Death plus peanut butter buttercream. Nom times infinity. Cake of death is one of the richest, moistest, most delicious chocolate cakes ever. Pairing it with this smooth, creamy peanut butter icing is a lethal combination. The icing is not too sweet, but packs a fantastic peanut flavour. Yet it’s not heavy at all (texture, not calorie wise!), for those who are put off by the ‘stick to the roof of your mouth’ texture of peanut butter.
I made this cake for a friend’s birthday last week. She also adores chocolate and peanut butter and I knew this cake would be perfect for her. Mother Nature was kind to us and the Bank Holiday weekend was full of glorious sunshine and clear skies. We had a magnificent picnic in the Paddock at my College. There is no better way to spend a summer’s afternoon than with friends, cheese and cake in such a beautiful place as Cambridge. The only drawback was having to fend off a few hungry and bold ducks!
Peanut Butter & Chocolate Cake
Cake of Death
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee, room temperature
- 1 cup buttermilk (add a few tsp of white vinegar or lemon juice to the milk)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease, coat with cocoa powder, and line with baking parhcment two 8 inch round cake pans.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 40-45 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Peanut Butter Buttercream
Adapted from Java Cupcake
Makes enough to fill and ice one 2 layer 8″ cake
- 250g unsalted butter, softened
- 255g smooth peanut butter (I used the Aldi Specially Selected Super Smooth – a really great brand. Tastes like the stuff from home!)
- 375g icing sugar, sifted
- 125 ml double cream
- pinch of salt
- Cream the butter and peanut butter on high for 2-3 minutes. The colour should lighten by a few shades and it should be very smooth and fluffy.
- With the electric mixer on low, gradually add in the icing sugar. Add a little at a time and make sure it is mostly incorporated before adding more. Failure to do so could result in your kitchen being covered in icing sugar!
- Add the double cream and beat on high for another 2-3 minutes, or until the buttercream is so dreamily light and fluffy you cannot resist it any longer. Beat in a pinch of salt to taste.
- Use immediately and frost and fill cake as desired.