Peanut Butter Cake
Honestly, who doesn’t like peanut butter?!? Add to that creamy goodness a bit of soft caramel and milk chocolate, and . . . we know, you may need to take a moment! Okay, deep breath, nothing complicated here: smooth peanut butter is baked into two lovely cake layers, then the layers are sandwiched with more peanut butter and caramel; milk chocolate is melted and draped across the top; and finally, peanuts are caramelized in the oven and scattered atop the chocolate. Homespun simple, but delicious. On your mark, get set, BAKE!
Peanut Butter Cake
For the cake
8 oz. butter, softened
3 tbs. smooth peanut butter, plus 2 tbs. for the middle (more if you like)
8 oz. golden caster sugar (1 cup firmly packed)
2/3 cup plain yogurt
8 oz. self-rising flour (1 1/2 cups plus 1 tbs.)
For the filling and topping
2 oz. salted peanuts (1/2 cup)
1 tbs. confectioner’s sugar
3 tbs. dulce de leche or thick caramel
4 oz. milk chocolate, roughly chopped
2 tbs. milk
Butter two 8-inch cake tins and line with rounds of parchment paper. Heat the oven to 350°F.
Using electric beaters, beat the butter, 3 tbs. peanut butter, eggs, sugar, and yogurt together until smooth and creamy. Fold in the flour then divide the batter between the two tins. Bake for 25-30 minutes, until risen and golden. Leave to cool for 5 minutes in the tins, then turn onto a cooling rack to cool completely.
Meanwhile, toss the salted peanuts and confectioner’s sugar with a half a teaspoon of water until well coated and claggy. Spread over a non-stick or parchment-lined baking sheet. When the cake comes out of the oven, increase the heat to 400°F, then roast the nuts for 5-6 minutes, tossing them a couple of times, until golden and coated in a shiny caramel. Tip them onto a lightly buttered plate to cool.
To make the topping, melt the chocolate and milk together over a pan of simmering water, or microwave on high for 1 minute, then stir to melt. Leave to cool.
Put one of the cakes on a serving plate and spread with 2 tbs. (or more if you like) peanut butter, then dot on the caramel and spread with a palate knife. Sandwich the second cake on top, then spread with the chocolate topping. Scatter with the caramelized peanuts to serve.