Sticky Peanut Butter Cake

A traditional chocolate sponge cake

but filled with an incredibly sticky combination of peanut butter and

milk & dark chocolate.

INGREDIENTS

makes 1 large cake

For the sponge
175g unsalted butter, softened
150g caster sugar
25g light muscovado sugar
3 large free range eggs, at room
temperature
1 teaspoon vanilla essence
150g self-raising flour
30g Divine cocoa powder
2 tablespoons milk

For the filling
1 x 45g bar Divine dark chocolate
1 x 45g bar Divine milk chocolate
125g smooth peanut butter
25g unsalted butter, softened
2 teaspoons icing sugar, optional
2 teaspoons Divine cocoa
powder, optional
peanut brittle to decorate
2 x 20.5cm sandwich tins,
greased and base-lined

METHOD

1- Heat the oven to 180C/350F/Gas 4.

2- To make the sponge: put the soft butter into the bowl of a food
mixer and beat until creamy. Add both the sugars and beat until very
light and fluffy. Gradually beat in the eggs, beating well after each
addition. Beat in the vanilla. Sift the flour and cocoa powder into the
bowl, add the milk and mix gently until thoroughly combined. Spoon
the mixture equally into the prepared tins and spread evenly. Bake in
the heated oven for 15–20 minutes, or until the sponge springs
back when gently pressed and is starting to colour on top and has
shrunk away from the sides of the tins. Turn out onto a wire rack.
Remove the lining paper and leave to cool completely.

3- Meanwhile, make the filling and topping: break up both bars of
chocolate and put into a heatproof bowl. Melt very gently (see page
16) then remove the bowl from the heat and leave to cool for a
couple of minutes. Using a wooden spoon beat in the peanut butter
and the soft butter. When very smooth taste the mixture – peanut
butters vary in flavour from brand to brand so add a little icing sugar
or cocoa powder as needed to give the taste you like.

4- Set one sponge layer on a serving plate. Spread with half the
peanut filling. Cover with the second sponge then spread the rest of
the peanut mixture on top. Decorate with shards of peanut brittle.

5- Store in an airtight container and eat within 5 days.

Photography by Lisa Barber