Chocolate and Peanut Butter Cake

    1 hour 30 minutes

    Chocolate and peanut butter are a match made in heaven! A chocolate cake is spread with peanut butter and then iced with chocolate again.

    44 people made this

    Serves: 12 

    • 250g margarine
    • 1/4 cup unsweetened cocoa powder
    • 1 cup (250ml) water
    • 2 eggs
    • 1/2 cup (125ml) buttermilk
    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon vanilla essence
    • 1 cup (250g) peanut butter
    • 1 1/2 tablespoons vegetable oil
    • 1/4 cup unsweetened cocoa powder
    • 125g margarine
    • 6 tablespoons buttermilk
    • 1 teaspoon vanilla essence
    • 3 1/2 cups (600g) icing sugar

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan.
    2. In a saucepan combine 250g margarine, 1/4 cup cocoa, water, eggs and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
    3. In a large bowl, mix flour, 2 cups sugar and bicarb soda. Make a well in the centre and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
    4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    5. In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 125g margarine and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place icing sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

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    Reviews in English (41)


    I think it may be a better idea to add the eggs after the hot wet ingredients are added to the dry ingredients because heating the eggs caused them to cook a little.  -  08 Feb 2007  (Review from Allrecipes USA and Canada)


    Excellent recipe. Light and fluffy cake with a nice thick topping. Very rich tasting (have a lot of milk on hand for your guests to drink). I constantly stirred the contents of the saucepan until everything came to a boil (to avoid cooking the eggs as another Reviewer had that problem) and it worked out fine. One last note, warm up the chocolate icing when you are ready to ice the cake, it spreads a lot easier.  -  26 Apr 2007  (Review from Allrecipes USA and Canada)


    It smelt good and looked good before I put it into the oven. It didn't turn out at all, it was hard and thick and didn't puff up, I followed your instructions exactly and would like to know how everyone else succeded! Very disappointed  -  05 Mar 2006  (Review from Allrecipes USA and Canada)