Drip peanut butter cake
Dark chocolate sponge covered with peanut butter cream and covered with rich chocolate ganache and then topped with chocolate biscuits and candies.
Ingredients
For the sponge
80g dark cocoa powder (we used green and black)
350 grams of light muscovado sugar
1 tablespoon of espresso powder
300 ml boiling water
300 grams of soft unsalted butter, plus extra for greasing
150 grams of coarsely chopped dark chocolate
6 medium-range eggs, cooled, beaten
1 tablespoon of vanilla bean extract
220 grams of plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
To prepare peanut butter cream
225 grams of soft unsalted butter
250 grams of soft peanut butter
375 grams of powdered sugar
1 teaspoon vanilla
½ teaspoon fine sea salt
2 tablespoons of milk
Chocolate ganache
150g dark chocolate (min. 70% cocoa solids), finely chopped
300 ml double cream
You will also need
3 sandwich tins measuring 20 cm, greased and lined with non-stick baking paper
An electric mixer
method
Preheat oven to 170°C/150°C fan/gas 3 degrees. Place the cocoa powder, 100g muscovado sugar and the espresso powder in a large measuring pitcher. Pour in boiling water and beat with a balloon whisk until smooth.
In a medium skillet over low heat, melt the butter and remaining sugar until dissolved. Add the dark chocolate and melt slowly, stirring occasionally.
Once melted, turn up the heat, and pour in the cocoa and coffee mixture, beaten eggs and vanilla bean extract, then whisk with a balloon whisk until combined. Sift the flour, bicarb, and baking powder into a large mixing bowl, then pour over the chocolate mixture with a pinch of salt. Mix gently with a balloon whisk to form a smooth mixture.
Divide batter evenly among prepared tins and level using a spatula. Bake for 20-25 minutes, until sponge has risen and a skewer inserted in the center comes out clean. Cool 5 minutes in the tin, then invert onto a wire rack to cool completely.
Meanwhile, make the peanut butter cream. Put the butter and peanut butter in a mixing bowl and beat with an electric mixer until the mixture becomes light and fluffy. Add the powdered sugar, one-third at a time, beating between each addition, just until smooth and stiff. Whisk in the vanilla and salt with enough milk to make a mixture that spreads easily.
Once the sponge has cooled, use a serrated knife to flatten the tops, if necessary. Place 1 teaspoon of the buttercream in the middle of a plate or stand, then place the first sponge in the center. Apply a 5 mm layer of buttercream on top of the first sponge, then repeat with the next two sponges until all three cakes are stacked on top of each other. Smooth a thin layer of buttercream icing all over the cake - don't worry if you pick up some crumbs - this layer is called the "crumb coat". Once the cake is evenly covered, transfer it to the refrigerator to chill for 30 minutes.
Cover the cake with the rest of the icing in a smooth layer, then return to the refrigerator while you make the ganache.
For the ganache, place the chocolate in a large heatproof bowl and place the cream in a skillet over medium heat. Slowly bring the cream to a boil. Once it starts to boil, pour in the chocolate and let it sit for two minutes. Stir until the chocolate is completely melted, then transfer the ganache to a piping bag.
Cut a small hole in the bottom of the piping bag and pipe the ganache firmly and generously around the edge of the cake so that some of it extends down the side forming the "drops". Once you are satisfied with the drips, cover the top of the cake with the remaining ganache. Smooth it over with a palette knife, then return to the refrigerator to set for 30 minutes.
Garnish with a selection of your favorite chocolates or sweets - we chose Oreos, M&M's, and Kit Kats. Be creative!
