stepson and family came for the day this week, and we have a
tradition of having a nice cake for afternoon tea. I've mentioned my
lovely German dil before, and she really is a superb baker [ her
profession is in catering], so I try and make something new each time
decided on a chocolate cake, but with something different as filling.
I found a jar of peanut butter in the cupboard – perfect - and is something I know we all like. I
know it's calorific, but it's a special cake for an occasion.
200g sr flour
1 tspn baking powder
peanut butter [smooth, but if you wanted a different texture, crunchy]
Preheat oven 180C Grease and
baseline 2x20cm cake tins
Melt the chocolate and butter over
a pan of simmering water. Whisk the eggs and sugar till light and
frothy. Add the milk and gradually mix in the chocolate mixture. Fold
in the flour and baking powder. Spoon into the cake tins and bake for
about 20 mins. Cool on a wire rack.
For the filling – beat the 2
butters and icing sugar together for 2-3 mins to get a good icing
consistency. Add a little more icing sugar if you think it needs to
be a bit thicker.
Cut the 2 sponges horizontally.
Put the first one on a plate and spread ¼ of the icing over, top
with the next sponge and do the same, then the 3rd and
finally top with the 4th sponge. Spread the last of the
icing on top.
My dil took the photo, and you can tell she's used to taking more professional looking ones than I do!
It was a great success, and because the icing is spread between the 4 cakes, it wasn't too much. Cake had a good chocolate taste and a soft texture. I liked the contrast between the cake and the creamy peanut butter filling. A good cake to have for afternoon tea.