The Ultimate Four Layered Luscious Chocolate and Peanut Butter Cake Sandwiched together with Peanut Butter and Chocolate Buttercream Finished with Chocolate Brownie Bites.
Chocolate and Peanut Butter and two of my favourite flavours so of course I had to make a cake combining both the flavours. I have attempted to make peanut butter cakes before and often found that the peanut butter just dried them out completely so when I was experimenting with this cake I decided to try and add some milk to the peanut butter cake and it worked!! The peanut butter cake came out of the oven so moist and light compared to the shrivelled and dried up ones I have made before.
I wasn’t sure how to tackle this cake when I was planning it, but I think the four layers are BRILLIANT it is a proper dessert cake. Some people might not like the four layers you can make two layers by just halving everything in the recipe. Personally, I didn’t think two layers were enough and three would mean there was one extra layer of chocolate or peanut butter so four layers seemed perfect. It’s more cake and who doesn’t love more cake?
I made the cake batter in one and then split it into two bowls and adding cocoa powder to one bowl and peanut butter to the other. This is probably the slightly messer option and you will definitely have more washing up (SORRY!) You could make the chocolate one and the peanut butter one separate (you would still have a lot of washing up though). When you split the mixture you should have approximately 450g in each cake tin.
For the buttercream, I made two again a chocolate one and a peanut butter one. I made the buttercream by mixing together the butter and icing sugar and then split the icing into two bowls again adding cocoa powder and milk to one and the peanut butter and milk to the other. I added milk just to make the buttercream softer which made it easier to pipe. When staking it I decided to alternate cake to buttercream so peanut butter sponge and chocolate buttercream then chocolate sponge peanut butter buttercream. This way you weren’t getting a lot of chocolate and then a lot of peanut butter. To pipe the buttercream I used a Wilton #1M Open Star. I always seem to use this tip I love the swirls it creates I just think it looks so pretty especially on a big cake like this when you can see the swirls in between each layer of cake.
This cake serves 12-15.
For the Cake
450g Unsalted Butter
450g Caster Sugar
450g Self-Raising Flour
8 Large Eggs
2tsp Baking Powder
For the Peanut Butter Cake
100g Smooth Peanut Butter
20ml Whole Milk
For the Chocolate Cake
75g Cocoa Powder
For the Icing
1kg Icing Sugar
500g Unsalted Butter
For the Peanut Butter Buttercream
100g Peanut Butter
20ml Whole Milk
For the Chocolate Buttercream
50g Cocoa Powder
20ml Whole Milk
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line four 8″ cake tins with baking parchment and leave to the side.
- In a bowl mix together the caster sugar and butter until light and fluffy. Add in the self-raising flour, eggs and baking powder and mix again until they are all combined.
- Split the mixture into two bowls, there should be approximately 800g in each.
- To one bowl add peanut butter and milk and whisk until it is all combined.
- Split the mixture into two of your cake tins, there should be approximately 400-450g in each tin.
- In the other bowl add the cocoa powder and whisk until it is all combined.
- Split the mixture into the remaining two of your cake tines, again there should be approximately 400-450g in each tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
- While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar and butter in a bowl until it is pale and smooth, there should be no lumps as this will make it hard to pipe.
- Split the mixture equally into two bowls. In one bowl add the peanut butter and milk to the buttercream and mix until all incorporated.
- In another bowl add cocoa powder and milk to the buttercream and mix until all incorporated.
- Put the mixture into two piping bags and pipe onto the cake. As stated before I alternated the sponge to buttercream so peanut butter sponge then chocolate buttercream then a chocolate sponge and peanut butter buttercream.
- Finally, I decorated the cake with brownie bites.
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