Tuesday, 10 December 2013

The Cake That Saved The Weekend Hangover.



When I think of the ultimate Sunday afternoon cake, it normally consists of a decadent chocolate filled extravaganza which oodles happiness in a bite.  This Sunday was no exception, running on a two day hangover I needed something that would lift those blues away. This is where the Peanut Butter, Salted Caramel, Chocolate cake came into play. It's basically a Snickers in cake form but ohhhh so much more pleasing. 


An indulgent three tiered chocolate sponge slathered in a light fluffy peanut butter frosting and chocolate ganache, filled with salted caramel and sprinkled with extra peanuts. It's just so naughty, it's nice. 

I did have every intention to take the cake into work as Ted has been complaining that he is getting fat from all my baking. However apparently this cake was an exception, this cake was not to leave the house. 

The recipe is actually pretty simple, just takes a bit of time and patience. But that is what Sunday baking is about, relishing in the baking mode, enjoying every moment, trying not to think of the week ahead.

There are about four different elements to the cake: The chocolate sponge, the peanut butter frosting, Chocolate ganache and the salted caramel. 

The chocolate sponge is my ultimate go to recipe that has never failed on me. It is rich, chocolatey but light and fluffy at the same time. It is taken from the Hummingbird Brooklyn Blackout cake. I have simply adapted it to suit my needs.

For the sponge you will need

100g unsalted butter, at room temperature
260g caster sugar
2 eggs
1/4 tsp vanilla extract
45g cocoa powder
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk


Salted Caramel- this beauty is by Nigella Lawson. 


  • 75unsalted butter
  • 50soft light brown sugar
  • 50caster sugar
  • 50golden syrup
  • 125 ml double cream
  • tsp sea salt flakes (I personally use maldon)

Peanut Butter Frosting

110g salted butter
220g smooth peanut butter ( I used SunPat)
400g icing sugar
a few splashes of milk (depends how malleable you want the icing to be with how much milk you add, I normally add a bit at a time and then judge)

Chocolate Ganache

100g good quality dark chocolate
50ml double cream

Method

1. Preheat oven to 170c.


2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk) and cream until light and fluffy.
3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
4. Turn the mixer down down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed.
5. Add half the flour, then all the milk, and finish with the remaining flour.
6. Mix well until everything is well combined.

7. Pour the mixture into three prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20 mins.

8.Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
9. Whilst the cakes are in the oven, make your peanut butter frosting. 
10. In the mixer add your butter and peanut butter and mix until combined, then slowly add the icing sugar a bit at a time. 
It took a lot not to dip a spoon in the bowl and not eat it there and then.
11. Once all the sugar is added, add a few splashes of milk and beat for a good two minutes to get it really light and fluffy. 
12. Check the consistency, add more milk if you want it looser, then beat for another two /three minutes. 
13. Now for the salted caramel, in a pan add the golden syrup, butter and sugars and leave to muddle together over a low heat. Stir every so often. Then add the cream and salt to taste. Leave to cool.
14. The chocolate ganache is probably the easiest part, simple put a glass bowl over some water and let the chocolate melt over a steady heat (the bowl should not touch the water below). Once almost melted pour over the cream and take off the heat, stir until you have a lovely smooth thick chocolate sauce. 


15. Once the cake has completely cooled, pour a puddle of caramel on to each layer of sponge, spread with a knife and sandwich together. 
16. Then carefully ice the top and edges of the cake with the icing. 


17. Once the icing has started to set, pour over the chocolate ganache and spread over the entire top of the cake. stopping at the edges. 

18. Drizzle with more caramel, smooth the edges and then sprinkle those bad boy peanuts on top. 

19. Take a plate, knife and slice yourself a big fat slice- go on you deserve it! 








P.s contains nuts. 







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