Peanut Butter Chocolate Layer Cake

A decadent 3-layer cake full of peanut butter and chocolate!

I was so excited to make this, I love all things peanut butter and was a HUGE Reese's Peanut Butter Cups fan, there's no sharing when it comes to those little cups of joy is there. And a chance to make a cake full of peanut butter AND chocolate, well my friends, if you too need a cake like that in your life, you've come to the right place. I also managed to find peanut butter Oreos in my local Poundstretcher, and they're vegan which is amazing so had to put them on top of the cake!

Layers of chocolate sponge using my Ultimate Chocolate Cake sponge recipe which is super moist and fudgy just how a chocolate sponge should be. And a little peanut butter sponge in there too and then filled and covered with an irresistibly creamy peanut butter buttercream and adorn with all things peanut butter. I think the peanut butter buttercream is my all time favourite and I would like this spread on everything from now on! Make this cake for an all time peanut butter chocolate lover like myself, and make sure (if the cake isn't for you) you get yourself a slice or two :)

Check out my other peanut butter chocolate recipes for more inspiration!

Chocolate Peanut Butter Cupcakes
Peanut Butter Banana Blondies
Peanut Butter Chia Jam Stuffed Sweet Potato

Recipe

Prep: 20-30 minutes
Cook: 30-1 hour
Serves: 10-12

Makes x3 8 inch cake layers

Ingredients

Chocolate Cake - use this recipe
Peanut butter Cake
185g Self-raising flour
170g Light brown sugar
120g Peanut butter - I like Whole Earth or Pip & Nut
170ml Soya milk + 1 tbsp Apple cider vinegar
1 Chia egg - 1 tbsp chia seeds + 3 tbsp water
2 tbsp Maple syrup
1 tsp Vanilla extract
1 tsp baking powder
Pinch of salt
Buttercream
350g Floral Unsalted plant butter
150g Peanut butter
500-600g Icing sugar
Toppings optional
Peanut Butter Oreos
Peanut Butter Nakd bars
Chopped peanuts
Dairy-free chocolate covered peanuts

Method

✿Preheat the oven to 180℃ and grease and line x 3 8 inch deep cake pans.
✿Make the chocolate cakes first using this recipe and then place in the oven to bake for 30-35 minutes until a knife inserted comes out clean. 
✿Whilst the chocolate sponges are baking, make the peanut butter sponge. 
✿Combine the soya milk with the ACV in a jug and let sit for 5 minutes to create a vegan "buttermilk". In a small bowl make the chia egg by mixing together the chia seeds with the water and let that sit for 5 minutes to form a gel which will be the egg.
✿Using an electric hand mixer or standing mixer, beat together the brown sugar and peanut butter till smooth. In a separate bowl, whisk together the flour, baking soda and salt. 
✿Add all ingredients to the mixer and stir together till combined and then pour into the cake pan. Bake for about 30-35 minutes till a knife inserted comes out clean and it looks golden brown on top.
✿Let all 3 sponges cool completely before removing them from their pans. 
✿Make the buttercream. Beat the butter until smooth and creamy and then add the icing sugar a little at a time. It should double in size almost and be fluffy.
✿Add the peanut butter and continue to mix together, adjusting to taste with more sugar or peanut butter. Optional to add some vanilla extract.
✿To assemble the cakes, place one chocolate sponge on a board or plate and spread on some buttercream. Top this with the peanut butter sponge and add more buttercream finishing with the remaining chocolate sponge on top. Cover the top and sides with buttercream and pipe more on top, you should have plenty left. 
✿Decorate with the toppings and then leave in the fridge to firm up a bit or serve straight away. Keep the cake covered so it doesn't dry out - can keep up to a week in the fridge. Enjoy!

Christina

xx