Saturday, 12 March 2016


If you, or a loved one, or a friend, or even an enemy, likes the combination of peanut butter and chocolate, then this cake is for you.  After doing some very important peanut butter cupcake research at Mike's Pastry in Boston I made this monster for Jeremy's birthday a couple of weeks ago.  It's very rich so lasted a long time - always a good thing with cakes.  Who wants a cake that's so boring you can easily gobble it up in one sitting?  In other news I'm still not very good at piping.

If you make this please send me a picture and make my day.

For the cake:
4 eggs
250g self raising flour (measure this out then replace 4 tablespoons of flour with four tablespoons of cocoa powder)
250g caster sugar
250g butter
2 teaspoons of baking powder
150g reese's peanut butter chips
50ml of milk

For the icing:
250g of butter
600g of icing sugar
300g smooth peanut butter (I used skippy as apparently is the best one for icing)
100ml double cream
About 100g reese's peanut butter chips

Pre-heat the oven to 180C, fan 160C.  Line and grease two 20cm cake tins.  Beat together the butter and sugar for ages until light, pale and fluffy.  Beat in the eggs one by one, adding a tablespoon of the flour/cocoa mixture for each egg.  This stops the egg from curdling.  I have no idea what curdling is.  When that's all mixed in properly and is a bit more light and fluffy, sift in the rest of the flour/cocoa powder and the baking powder.  Add in the milk and the peanut butter chips to the mixture and then stir it all in a figure of eight motion so you don't knock the air out.  Pour half the cake batter in each cake tin and get a nice smooth level with the back of a spoon or a spatula.

Bake in the oven for 25 minutes, then check to see if the sponge springs back.  If it doesn't then back in for longer - mine can take up to 45 minutes so don't panic.  When they're cooked leave them to cool for a couple of hours then turn them out onto a cooling rack. 

To make the icing just beat together the butter, sugar, peanut butter and double cream.  It's amazing to have all of those heavenly ingredients magically mixed.  Truly a sight to behold.  Then when the cake is fully cooled ice it in the middle and on the top and BAM cover it with the remaining reese's peanut butter chips. 


  1. Totally going to (get my husband to) make this for my birthday Friday! Vx