Chocolate Brownie Cake2013-06-06
A show-stopper, this cake is perfect for both adults and children
- 275g (9Â½oz) good-quality dark chocolate
- 225g (8oz) butter
- 400g (14oz) caster sugar
- 5 free-range eggs, beaten
- Â½tsp vanilla extract
- 200g (7oz) plain flour
for the peanut butter frosting
- 400g (14oz) full-fat cream cheese
- 5 heaped tbsp icing sugar
- 500g (1lb 2oz) peanut butter
- 50g (2oz) melted dark chocolate and a handful honey-roasted peanuts, chopped, to decorate
you will need
- 2 x 20cm (8in) sandwich tins, oiled and bottom lined
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. For the cake, melt the chocolate and butter over a low heat and allow to cool for a few minutes, before stirring in the sugar. Add the eggs and vanilla a little at a time, stirring well. Don’t worry if it splits, it will come back together when you add the flour. Fold in the flour in batches and stir in Â½tsp salt. Divide between the tins and cook for 20 to 25 minutes, until a skewer inserted into the cakes comes out with only a few crumbs.
- Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on to a wire rack to cool completely.
- Now make the frosting. Beat the cream cheese and icing sugar together until smooth, then stir through the peanut butter until completely incorporated. Don’t over stir as it will split. If it looks like it’s going to split, add a little cold water and stir.
- To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting. Drizzle over the melted chocolate with a teaspoon then scatter with the honey-roasted nuts. This cake needs to be kept cool before serving, and will keep in the fridge for up to 5 days, or can be frozen un-iced.