Yummy, yummy chocolate cake. Who could possibly resist? Well, my father for one, who does not like chocolate cake. And a colleague of mine who would says ‘why eat chocolate cake when you can just eat chocolate?‘.
Lucky this cake was for neither of these chocolate cake-haters. He he.
I made this cake for my in-laws after a comment from my mother-in-law who asked if I ever actually made anything in my Kitchenaid? Hmph.
This recipe is from the wonderful Taste website and features a chocolate cake with peanut butter frosting and chocolate peanut butter ganache. I left out the frosting and didn’t cut the cake into layers because I didn’t have the energy and also worried my family wouldn’t dig all that peanut butter.
For the cake:
200g butter, softened
1 cup raw caster sugar
1 teaspoon vanilla extract
180g dark chocolate, melted, cooled
1/4 cup cocoa powder
1 and 3/4 cups self-raising flour
1 cup buttermilk
For the ganache:
75g milk chocolate
75g dark chocolate
1/3 cup thickened cream
2 tablespoons smooth peanut butter
Preheat oven to 180°C or 160°C fan-forced if you prefer. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and sides with baking paper. Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy, about five minutes. Add eggs, one at a time, beating well after each egg. Add melted chocolate and cocoa and beat until just combined.
Add half the flour and half the buttermilk. Stir to combine. Repeat with remaining flour and buttermilk. Spoon mixture into prepared pan. Smooth the surface. Bake for one hour and 10 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 15 minutes. Transfer to a wire rack to cool.
To make the ganache place the chocolate, cream and peanut butter in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Refrigerate for 5 minutes or until thick and spreadable.
Making sure the cake is completely cool, spread it with the ganache, then set aside for 20 minutes to set. Serve as it is, or for a little decadence, and to complement the richness of the chocolate, with some whipped or double thick cream.