This cake is going to ruin you for life – it’s that good.
Kate is a budding food journalist (who sometimes babysits my kids) and she made this cake with the girls last week. She can make anything. The recipe is from cake guru David Herbert’s new book (a must-buy) and has gone straight to my list of all-time greatest cakes.
We made an executive decision to halve the sugar but if I did it again I would probably use 3/4 because this cake is dense and kinda needs it.
You will not be able to eat it all, so cut it in half and gift to someone you love.
125g dark chocolate (at least 70% cocoa solids), broken into pieces
225g jar crunchy peanut butter
250g unsalted butter, diced and softened at room temperature
500g soft brown sugar
250g plain flour
2 teaspoons baking powder
pinch of salt
5 large free-range eggs
25g unsalted butter
2 tablespoons smooth peanut butter
3 tablespoons pure maple syrup
175g dark chocolate (at least 70% cocoa solids), broken into pieces
2 tablespoons hot water
1. Preheat the oven to 170oC. Grease a large ring tin or better still, a kugelhopf or savarin tin, with a capacity of at least 2.6 litres.
2. Place the chocolate in a heatproof bowl over a saucepan of barely simmering water (make sure the bowl doesn’t touch the water) until melted.
3. Meanwhile, place the peanut butter, butter and sugar in an electric mixer and mix on medium speed for 7-8 minutes or until pale and fluffy. Sift in the flour, baking powder and salt and continue to beat slowly while adding the combined eggs and milk. When well mixed, add the melted chocolate and beat until smooth.
4. Spoon the batter into the tin and bake for 60-70 minutes or until firm and springs back when touched. Cover the cake with a piece of foil after about 45 minutes to stop it browning too much. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
5. To make the icing, combine all the ingredients in a small saucepan over low heat and whisk until melted and smooth. Cool until it is barely liquid, then pour over the cake. Store the cake in an airtight container for up to 5 days.
CLICK TO BUY: Best Ever Baking Recipes by David Herbert