chocolate peanut brittle cake

I saw a photo of this popcorn and peanut butter cake in an old copy of the Australian Women's Weekly and thought I'd like to give it a try. The cake was topped with peanut butter icing and some crunchy nut popcorn. 

I couldn't find any crunchy nut popcorn in the store so I swapped it for some home made peanut brittle adapted from this recipe. I found a very yummy looking peanut butter icing online so decided to use that to top the cake.

I reduced the original recipe a little and baked it in my 17cm tin. The cake rose like crazy so I think it I should have used a slightly larger tin, perhaps a 7-8 inch tin or maybe a rectangular slice tin. As you can see, the peanut butter icing covered a multitude of sins.

If you're allergic to peanuts I'm sure it would be fine to swap the peanut butter for another nut butter and use popcorn or a different nut brittle to top the cake.

Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven, so if your oven is fan forced, you may need to reduce your oven temperature by 20°C.

Chocolate Peanut Brittle Cake

Cake Ingredients
⅓ cup dutch process cocoa powder
⅓ cup boiling water
125g butter, softened, chopped
1 cup caster sugar
1½ tsp vanilla extract
2 eggs
1 cup self-raising flour
½ cup plain flour
¼ cup buttermilk

Peanut Butter Icing
80g unsalted butter, room temperature
¼ cup smooth peanut butter
1 cup sifted icing sugar
¼ cup cream
Pinch of salt

To Serve
Peanut brittle, crumbled
2 tsp icing sugar

Preheat oven to 170°C (150°C fan-forced). Grease, flour and line the base of an 7-8 inch round tin with baking paper.

Combine sifted cocoa and boiling water in a large bowl and mix until smooth. Add butter, sugar and vanilla; beat with an electric mixer until batter is smooth. Beat in eggs, one at a time. Add sifted flours and buttermilk, in two batches; beat on low speed until just combined. Spread mixture into pan.

Bake cake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

To make the icing, cream together the peanut butter and butter until pale. Add the icing sugar, scrape the sides of the bowl and mix until combined. Pour in the cream and beat until smooth then mix in the salt. Beat on high for a few minutes or until the buttercream has become light and fluffy.

Place the cake on a serving plate; spread the icing on top and store in the fridge until serving time. Just before serving, arrange the crumbled peanut brittle on the icing, then dust with sifted icing sugar. 

I'm new to this whole chocolate peanut combination so wasn't sure if I'd like the finished product.

So what did I think? The peanut butter icing was absolutely delicious but because I'd used such a little tin, the icing to cake proportions were a bit out of whack. 
The icing made a very generous amount - enough to cover the top and fill the cake as well so if you made the cake in a larger tin there would be plenty of icing without any adjustments. 

Next time I think I'd either make it in a slice tin slathered with the peanut butter icing or I'd make an 8 inch layer cake. That peanut butter icing was just too good to waste.

See you all again soon.

Bye for now,


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