Very special chocolate cake filling

4 comments
birthday, cake

This cake is not for calorie counters, but if you want a party cake to go a long way, this is the one for you. If you have a favourite chocolate cake, then make that. The main point of this post is to give a 'shout out' for Heater Baird of Sprinklebakes. I pinned her chocolate brownie cake a while back and finally got round to adapting the peanut butter layers at the weekend

I had no idea it was national peanut butter lovers day on March 1 – who knew?!!!!

I used my deliciously rich chocolate cake from Mich Turner. I made a 9″ square cake as I always think it's easier for people to cut a square cake, and better if you want the tiniest piece.

Let's cut to the chase. Regular readers know I often substitute Biscoff for peanut butter and I thought it would work with this recipe. If you want to stick to the original recipe, use 100% peanut butter. I used creamy version, but I think you could use crunchy if you want to add a bit of texture.

You'll need

  • 850g icing (powdered) sugar
  • 200g peanut butter
  • 200g creamy Biscoff
  • 100g melted unsalted butter
  • 100g double (heavy) cream you may want to add more

Pop all the ingredients into a stand mixer and bear with the paddle attachment. It's a lot cleaner to mix in the Thermomix (no icing sugar cloud!) so if you can mix it in there. Obviously if you are using crunchy peanut butter/Biscoff you'll need to mix on reverse action.

Spread the mixture into prepared loose bottom tins of whatever size you used for the cake. Freeze for an hour before putting the cake together. You should make life easy for yourself by popping your chocolate sponge into fridge. It's much easier to lever, cut, and crumb coat if that's how you are going to finish it.

I covered this cake with a standard and oh so decadent dark chocolate ganache. If you remember 4:2:1 you won't go wrong with ganache again. For 400g dark chocolate (70% cocoa solid) chips and 200g unsalted butter ( melted a little in microwave) add 100 ml double cream, brought to the boil. Beat thoroughly with a spatula before pushing air in with a hand held whisk.

Have a wonderful day.

 

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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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