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Sticky Peanut Butter Cake

timerPrep Time: 20 minutes + cooling

groupsServes: 8 People

A traditional chocolate sponge cake but filled with an incredibly sticky combination of peanut butter and chocolate. Look out for top-quality peanut butter made without added sugar, and decorate with ready-made peanut brittle or peanut crunch.


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


Step 1

Pre-heat the oven to 180°C/350F/Gas 4

Step 2

Put the soft butter into the bowl of a food mixer and beat until creamy.

Step 3

Add both the sugars and beat until very light and fluffy.

Step 4

Gradually beat in the eggs, beating well after each addition.

Step 5

Beat in the vanilla.

Step 6

Sift the flour and cocoa powder into the bowl, add the milk and mix gently until thoroughly combined.

Step 7

Spoon the mixture equally into the prepared tins and spread evenly.

Step 8

Bake in the heated oven for 15–20 minutes, or until the sponge springs back when gently pressed and is starting to color on top and has shrunk away from the sides of the tins.

Step 9

Turn out onto a wire rack.

Step 10

Remove the lining paper and leave to cool completely.

Step 11

Break up both bars of chocolate and put into a heatproof bowl.

Step 12

Melt very gently then remove the bowl from the heat and leave to cool for a couple of minutes.

Step 13

Using a wooden spoon beat in the peanut butter and the soft butter.

Step 14

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.

Step 15

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.

Step 16

Store in an airtight container and eat within 5 days.

Made using Divine 45% Milk Chocolate

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