I LOOOOOOOVE peanut butter flavoured sweet treats.
It’s up there with salted caramel. Oh yeah, baby.
Seriously, if there’s peanut butter anything on the dessert menu – I’m ordering it. Peanut butter gelato, peanut butter cheesecake, peanut butter cookies.
My favourite peanut butter dessert is the Peanut Butter + Banana Sundae with pretzel ice cream, banana doughnut and salted fudge ($17) at Hartsyard in Newtown. It’s designed to share but….
Mama and Sister Sweet blew my mind when they told me they didn’t like peanut butter in desserts. What?! How is this even possible? On the positive side, at least they’ll never want to share my dessert.
Surprisingly, I’ve never made a Peanut Butter Cake. Probably because I didn’t think I would have any self control.
This Peanut Butter Cake is very light and fluffy. It has self-raising, plain flour and bicarbonate of soda. I also double sifted the flours to give it that extra light texture.
The cake is topped with a rich, dark chocolate ganache sauce. It’s perfect to drizzle over the cake just as you are serving to your guests.
This recipe was adapted from The Australian Women’s Weekly The Baking Collection, RRP $49.95, available where all good books are sold and online at awwcookbooks.com
I made a few minor changes to the original recipe: the cake was baked in a 24cm ring pan, I used unsalted butter, crunchy peanut butter and left out the vanilla extract and I also double sifted the flours.
- 185g unsalted butter, softened
- 1 and ½ cups caster sugar
- ½ cup smooth peanut butter
- 3 eggs
- 1 and ½ cups plain flour
- ¾ cup self-raising flour
- ¼ teaspoon bicarbonate of soda
- ⅔ cup buttermilk
- 125g dark chocolate, coarsely chopped
- ½ cup thickened cream
- Preheat fan-forced oven to 170 degrees celsius. Grease and line a 24cm ring pan.
- Beat butter, sugar and peanut butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Double-sift flours and soda and then stir to combine. Stir in buttermilk. Spread mixture into pan; smooth surface.
- Bake cake for about 1 hour. Stand in pan for 5-10 minutes and then turn out onto wire rack to cool completely.
- To make dark chocolate sauce, add dark chocolate and cream in a small saucepan and stir over low heat until smooth. Stand for about 30 minutes or until thick. Pour sauce over cooled cake.