Chocolate Layer Cake with Peanut Butter Filling

    1 hour 45 minutes

    This is a rich moist chocolate cake with creamy peanut butter filling and fudge icing. It's worth the effort!

    35 people made this

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup cocoa powder
    • 2 cups (400g) white sugar
    • 1/2 cup (125ml) vegetable oil
    • 2 eggs
    • 1 cup (250ml) milk
    • 2 1/2 teaspoons vanilla essence
    • 1 cup (250ml) strong, hot, brewed coffee
    • Peanut Butter Filling
    • 1 cup smooth peanut butter
    • 1/3 cup icing sugar
    • 1 teaspoon butter, softened
    • 3 tablespoons heavy cream
    • 2 teaspoons vanilla essence
    • Fudge Icing
    • 4 cups (480g) icing sugar
    • 4 tablespoons unsalted butter
    • 1/2 cup cocoa powder
    • 1 egg white
    • 2 teaspoons vanilla essence
    • 1 pinch salt
    • 5 tablespoons (75ml) thickened cream

    Preparation:30min  ›  Cook:30min  ›  Extra time:45min cooling  ›  Ready in:1hour45min 

    1. Cake: Preheat oven to 180 degrees C and grease and flour two 23cm round cake tins.
    2. Sift together the flour, bicarb soda, baking powder, salt and cocoa.
    3. In a large bowl, mix together the white sugar, oil and 2 eggs. Add the milk and vanilla then mix well. Mix in the sifted ingredients and then add the hot coffee.
    4. Pour the thin batter into the prepared cake tins. Bake for 30 minutes. Remove the tins from the oven then cover immediately with a piece of foil and then a towel. Cool for 10 minutes.
    5. Remove the cakes from the tins. Place on a wire rack then cover again with the foil and towel (the steam created by covering makes these cakes extra moist). Cool completely.
    6. Peanut Butter Filling: In a small bowl cream the peanut butter, icing sugar and butter. Beat well. Stir in the cream and vanilla. Set filling aside until cakes cool.
    7. Fudge Icing: In a mixing bowl combine the icing sugar, butter, cocoa, egg white, vanilla, salt and cream. Beat with mixer on high until icing is very creamy, about 2 minutes.
    8. To Assemble: Fill between the two cakes with all the peanut patter filling. Coat the whole cake with the fudge icing.

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    Reviews in English (33)


    I make this cake ALL the is always a big hit. The only change i have made, is i make it a 3 layer cake rather than a 2, and i double the recipe for the filling.  -  28 Aug 2003  (Review from Allrecipes USA and Canada)


    This recipe is very good! Next time, though, I will try to make the peanut butter filling be more creamy and less "peanutbuttery" by adding more cream and less peanut butter. The filling, as is, sticks to the roof of your mouth.  -  01 Jul 2001  (Review from Allrecipes USA and Canada)


    This was best cake I've ever had. I did make a few changes, but I think it would be great anyway. I used melted butter instead of oil, instant coffee instead of brewed, and baked it in 3 9"cake pans instead of two. I wasn't sure about covering the cake while it cooled, but I did it, and it turned out perfectly. Taste, texture were amazing. Another change I made was to the frosting. I added 8oz cream cheese to the peanut butter layer. That was good! My battery was dead by the time I made the frosting, so I made the recipe off the cocoa can, but it wasn't quite enough, so I melted butter and chocolate chips together for the top of the cake. Awesome!  -  14 Apr 2008  (Review from Allrecipes USA and Canada)