It feels like forever ago since I shared a yummy recipe on the blog, so it seems fitting to share not only one of my favourite cakes, but one that I’d also completely forgotten about until recently. You could say that means it’s not really a favourite, but I disagree. It just means I’m forgetful!
So this cake is seriously scrumptious – it’s very light and fluffy and exceptionally moist (cringe) thanks to the use of buttermilk in it. It almost makes me tempted to use buttermilk in all cakes, all the time! Oh and the icing, talk about delicious! It’s almost tempting to make double the amount to have loads to lick off the spoon…chocolate and peanut butter is the best icing combo ever. And granted it would be prettier if you leave out the crunchy peanut butter in favour of the smooth stuff – but I have a thing for the crunch of the peanuts so they stay in and the cake looks a bit bumpy!
Anyway if you’re a peanut butter and chocolate fan (if you’re not, I really do question your sense) then you’ll never need another recipe again. Come on, get baking!
The ingredients for the cake:
260g plain flour
2.25tsp baking powder
1tsp bicarbonate of soda
75g peanut butter
260g caster sugar
3 eggs (lightly beaten)
1tsp vanilla extract
3/4 cup buttermilk
90g chocolate chips
For the frosting
1/4 cup margarine
2 cups icing sugar
125g cream cheese
0.5tsp vanilla essence
pinch of salt
1.5tbsp peanut butter
For the cake:
– Start by setting the oven to 180°C and preparing your cupcake cases – the mixture makes 20 cupcakes or two round cakes, that will make the perfect stacked cake
– In a large bowl, sift together the flour, baking powder and bicarbonate of soda
– In a new bowl, bigger than the first, use an electric mixer to cream the margarine, peanut butter and sugar together until light and fluffy
– Next slowly add the eggs to the margarine mixture a bit at a time. Make sure you mix well before adding the next lot of eggs in
– Then add the vanilla and mix well
– Add the dry ingredients and buttermilk to the cake mixture a bit at a time and alternating between the two
– Once smooth fold the chocolate chips into the mixture. Spoon the mixture into the cupcake cases, ensuring that you only fill them half full (VERY IMPORTANT to ensure they don’t overflow – not that I’m talking from experience of course…)
– Bake for 30 minutes and until a skewer comes out clean. Move onto a wire rack to cool completely
For the icing:
– Cream the margarine and sugar together with a wooden spoon until light and fluffy.
– Add the cream cheese, vanilla, salt and peanut butter and mix until combined.