(Probably) the perfect chocolate & peanut butter cake
food & drink at De Tout Coeur Limousin: (probably) the perfect chocolate & peanut butter cake |
chocolate cake and Autumn days in the Limousin |
I have tried numerous chocolate cake recipes in the past - some were too spongy, others too dense and torte-like but this one really is in my opinion perfect. Decadent and rich but with an old fashioned traditional feel to it. A proper chocolate cake. I urge you to give it a go. If you would like to keep to the original all-chocolate version you can follow the original recipe link below. Let me know how you get on - or share your own perfect chocolate cake recipe in the comments below - I am prepared to carry out further chocolate cake research if necessary...
recipe: adapted from Felicity Cloake's How to cook the perfect chocolate cake
preparation time: 15-20 minutes
cooking time: 25-40 minutes
ingredients:
50g dark chocolate, melted and slightly cooled
250g butter - softened
250g brown sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk
50g chocolate chips (I made chunky choc chips by roughly chopping from a bar of chocolate)
250g butter - softened
250g brown sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk
50g chocolate chips (I made chunky choc chips by roughly chopping from a bar of chocolate)
peanut butter & chocolate chip icing:
70g butter - softened
70g peanut butter
50g cocoa powder
200g icing sugar
2-3 tbsp milk
5 chocolate chip cookies
70g butter - softened
70g peanut butter
50g cocoa powder
200g icing sugar
2-3 tbsp milk
5 chocolate chip cookies
- preheat the oven to 180C/Gas 4. Grease and line a deep 8 inch cake tin (or 2 sandwich tins).
- cream the butter, sugar and salt until light and well combined.
- add the eggs to the creamed butter mixture one at a time - mixing well between each addition.
- sift the cocoa, flour and baking powder into a large bowl - add half to the wet mixture with the melted chocolate folding gently.
- fold in the rest of the flour mixture with the milk and finish by mixing in the chocolate chips.
- pour the mixture into the prepared cake tin/s and bake for about 25–40 minutes until firm in the centre (It takes a bit longer to cook through in a deep cake tin than 2 sandwich tins)
- while the cake is cooling prepare the icing - cream the butter and peanut butter together until light and fluffy.
- sieve and fold in the icing sugar
- give it a final mix adding a few tbs of milk
- grate/food process your chocolate chip cookies
- when the cake is completely cool slice the cake in half horizontally (if you did not use sandwich tins) and spread 1/3 of the icing in the middle of the cake and sprinkle over a 1/3 of the cookie crumbs.
- cover the top of the cake with the rest of the icing and finish with the remaining cookie crumbs. Slice, serve and enjoy with your feet up and a nice cup of tea.
probably the perfect chocolate & peanut butter cake |
Happy Autumn days in the Limousin |
What a tasty photo & recipe!!
ReplyDeleteThank you :-)
Delete😀 thanks so much. A lovely treat - very rich & decadent & so delicious. Do you have a favourite chocolate recipe?
ReplyDelete