Dark Chocolate + Peanut Butter Cake

​Chocolate cake is basically Christmas, but if you add peanut butter, (oh and a thick layer of melted chocolate), it starts to become magical.

It is pretty easy to make, though it will take time to assemble, as it has to set. However, they take hardly any time to make and only the base needs to be cooked.

Aquafaba is our friend again in the dish, it worked so well with the chocolate cake, I really liked the way that it gave this cake a fudgy consistency, it actually made the cake better than I had planned.

For the melted chocolate layer if you are going for a vegan chocolate that isn’t dark, then you want to leave the maple syrup out, unless you want it super sweet, in which case – go for it!

Ingredients –

Chocolate Cake

1 cup x aquafaba

2 cup x self raising flour

1 teaspoon x baking powder

1 cup x vegan cocoa powder

4 tablespoons x brown sugar

Melted Chocolate Layer

100g x vegan chocolate (I recommend dark)

1 x avocado

2 tablespoons x maple syrup

1 tablespoon x almond milk

Peanut Butter Topping

1 cup x crunchy peanut butter

1 cup x almond milk

2 tablespoons x brown sugar

Method –

1. Preheat oven to 180 degrees.

2. Place all ingredients for the chocolate cake section in a bowl and mix well, when the mixture is smooth, pour into a spring form cake tin.

3. Bake the cake mixture for 20 minutes or so, use a knife to check that it is cooked all the way through before removing from the oven.

4. When cooked, remove and allow to cool, do not remove from the spring form tin.

5. On to the melted chocolate layer, place all ingredients into a bowl apart from the dark chocolate and allow to blend until smooth.

6. Using a bain marie, melt the chocolate and allow to cook slightly.

7. Add melted chocolate into the other ingredients and mix by hand to form a smooth shiny consistency.

8. Pour melted chocolate mix on top of the cake mix, whilst still in the spring form.

9. Place cake in the fridge and allow to set for at least 1 hour.

10. For the peanut butter layer, place all ingredients into a sauce pan, on a low heat and stir together well until all are blended, the peanut butter should absorb the milk.

11. Allow this mixture to cool, before removing cake mix from the fridge and pouring this layer on top of the melted chocolate layer. Don’t worry if you can see the chocolate layer through the top, it will look pretty when set, promise!

12. Place in the fridge for 2 hours.

13. Return to the cake and see if the peanut mixture has started to set, if it has then you can place in the freezer for 10 minutes before serving, if not return to the fridge for an hour more and check again.

14. When ready to serve you will need to place on a baking tray to stop the sauce from causing you lots of cleaning up.

15. Gently release the spring form tin, and watch the sauce ooze down the sides of your cake. Serve immediately.

One Comment Add yours

  1. We’ll be holiday ready with this recipe!


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