Chocolate Layer Cake with Peanut Butter Filling

    Chocolate Layer Cake with Peanut Butter Filling


    31 people made this

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

    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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