Entertaining Dessert

Salted chocolate and peanut butter cake

Name: Salted chocolate and peanut butter cake recipe
Yield: 12
Ingredients: 400g mixed chocolate (milk, dark and white), chopped; 300g unsalted butter, chopped, softened; 400.00g smooth peanut butter; 400g sour cream, at room temperature; 1 1/3 cups (200g) self-raising flour, sifted; 1 1/3 cups (200g) plain flour, sifted; 5 large eggs, at room temperature, lightly beaten; 350g caster sugar; Chopped salted roasted peanuts and salt flakes, to serve; 170g unsalted butter, at room temperature; 2 cups (240g) pure icing sugar, sifted; 40g dark cocoa

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by Phoebe Wood

Mar 22, 2021

When salty and sweet meet, you have a match made in heaven. You'll need a 23cm round cake pan for this recipe.

400g mixed chocolate (milk, dark and white), chopped
300g unsalted butter, chopped, softened
200g smooth peanut butter
400g sour cream, at room temperature
1 1/3 cups (200g) self-raising flour, sifted
1 1/3 cups (200g) plain flour, sifted
5 large eggs, at room temperature, lightly beaten
350g caster sugar
Chopped salted roasted peanuts and salt flakes, to serve

Chocolate peanut butter frosting

170g unsalted butter, at room temperature
2 cups (240g) pure icing sugar, sifted
40g dark cocoa
200g smooth peanut butter

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 23cm round cake pan and line the base and side with baking paper.
2.

Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Cool for 10 minutes (the mixture might split, but will come back together with the other ingredients).
3.

Place remaining ingredients, apart from the peanuts and salt flakes, in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until well combined. Pour into prepared pan and bake for 1 hour, or until edges are set (centre will still be wobbly), then loosely cover with foil and bake for a further 1 hour 20 minutes, or until a skewer inserted in the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert on a wire rack to cool completely. Trim the top using a large serrated knife so it’s level.
4.

For the frosting, place butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale. Beat in cocoa and peanut butter to combine. Spread over cake and scatter with peanuts and salt flakes to serve.