Nigella Lawson’s Peanut Butter Chocolate Cake is made with unsalted butter, cocoa powder, soft dark brown sugar, caster sugar, vanilla extract, plain flour, baking powder, bicarbonate of soda, and large eggs. This delicious Peanut Butter Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake:
- 200 grams unsalted butter (plus more for greasing) / 7 oz unsalted butter (plus more for greasing)
- 50 grams cocoa powder / 1.8 oz cocoa powder
- 100 grams soft dark brown sugar / 3.5 oz soft dark brown sugar
- 125 grams caster sugar / 4.4 oz caster sugar
- 2 teaspoons vanilla extract
- 225 grams plain flour / 8 oz plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs (at room temperature)
For the Icing:
- 300 grams icing sugar / 10.5 oz icing sugar
- 150 grams soft unsalted butter / 5.3 oz soft unsalted butter
- 200 grams smooth peanut butter (commercial variety) / 7 oz smooth peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 4 x 15ml tablespoons double cream / 4 x 1 tbsp double cream
To Decorate:
- 4 x 15ml tablespoons chopped dry roasted peanuts / 4 x 1 tbsp chopped dry roasted peanuts
How To Make Peanut Butter Chocolate Cake:
- Prepare the Oven and Tins: Preheat the oven to 180°C (160°C Fan) / 350°F. Butter two 20cm (8-inch) sandwich tins and line with baking parchment. For a four-tier cake, prepare four tins.
- Make the Cake Batter: Cut the butter into four pieces and place in a heavy-based saucepan. Add 250ml (1 cup) of just-boiled water. Heat gently, whisk in the cocoa, brown sugar, and caster sugar until the butter melts and the mixture is smooth. Remove from heat and stir in the vanilla extract. Let cool for 5 minutes. In a bowl, mix the flour, baking powder, and bicarbonate of soda. Whisk the eggs in a jug. Gradually whisk the eggs into the chocolate mixture until fully combined. Gently fold in the flour mixture until smooth. Divide the batter evenly between the prepared tins.
- Bake the Cake: Bake in the oven for 18–20 minutes, or approximately 7 minutes for ultra-shallow tins. The cakes are done when they start to shrink from the edges and a cake tester comes out clean or with a few crumbs. Let cool for 10–15 minutes on a rack, or leave in the tins until cool if making a four-layer cake.
- Prepare the Icing: Sift the icing sugar into a bowl. In a large bowl or stand mixer, beat the butter and peanut butter until light and fluffy (3 minutes with a mixer or 5 minutes with a hand whisk). Beat in the vanilla extract and salt. Gradually add the sifted icing sugar, beating at a lower speed. Once half of it is added, beat in the remaining icing sugar in three batches. Increase the speed and beat for 2 minutes (3 minutes with a hand whisk). Scrape the sides of the bowl and beat for an additional 30 seconds to 1 minute. Add the double cream a tablespoon at a time, beating for 4 minutes (6 minutes with a hand whisk) until the mixture is soft and airy.
- Assemble and Decorate the Cake: Remove the lining papers from the cakes. Place one layer, flat-side up, on a cake stand or plate. For a 2-layer cake, spread about a third of the icing evenly over the layer, reaching the edges. For a 4-layer cake, spread the icing 1cm (¼ inch) thick between each layer. Top with the second cake layer, domed-side up. Spread another third of the icing over the top. For a four-layer cake, repeat the layering and icing process. Smooth the buttercream around the sides and top of the cake using a bendy spatula and a small offset spatula. Decorate with chopped peanuts or as desired.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the butter, eggs, and other ingredients are at room temperature for a smooth batter and even baking.
- Sift the Cocoa Powder and Icing Sugar: Sifting prevents lumps in the cake and icing, giving you a smoother texture and better consistency.
- Check Cake Doneness Carefully: Use a cake tester to check for doneness. A few crumbs clinging to the tester is fine, as the cake is meant to be moist.
- Cool Cakes Completely Before Icing: Let the cakes cool completely before spreading the icing to prevent it from melting and becoming runny.
- Beat the Icing Well: Whisk the butter and peanut butter thoroughly to achieve a light, fluffy buttercream that spreads easily and holds its shape.
How To Store
- Refrigerate: Allow the leftover Peanut Butter Chocolate Cake to cool to room temperature. Cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days.
- Freeze: Wrap the cooled leftover Peanut Butter Chocolate Cake tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (of 8)
- Calories: 450
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 220mg
- Potassium: 290mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 6g
Try More Nigella Recipe:
- Nigella Carrot And Ginger Cake
- Nigella Chocolate Mousse Cake
- Nigella Sticky Toffee Pudding
- Nigella Coffee And Walnut Loaf Cake
- Nigella Italian Christmas Cake
Nigella Peanut Butter Chocolate Cake
Description
Nigella Lawson’s Peanut Butter Chocolate Cake is made with unsalted butter, cocoa powder, soft dark brown sugar, caster sugar, vanilla extract, plain flour, baking powder, bicarbonate of soda, and large eggs. This delicious Peanut Butter Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
To Decorate:
Instructions
- Prepare the Oven and Tins: Preheat the oven to 180°C (160°C Fan) / 350°F. Butter two 20cm (8-inch) sandwich tins and line with baking parchment. For a four-tier cake, prepare four tins.
- Make the Cake Batter: Cut the butter into four pieces and place in a heavy-based saucepan. Add 250ml (1 cup) of just-boiled water. Heat gently, whisk in the cocoa, brown sugar, and caster sugar until the butter melts and the mixture is smooth. Remove from heat and stir in the vanilla extract. Let cool for 5 minutes. In a bowl, mix the flour, baking powder, and bicarbonate of soda. Whisk the eggs in a jug. Gradually whisk the eggs into the chocolate mixture until fully combined. Gently fold in the flour mixture until smooth. Divide the batter evenly between the prepared tins.
- Bake the Cake: Bake in the oven for 18–20 minutes, or approximately 7 minutes for ultra-shallow tins. The cakes are done when they start to shrink from the edges and a cake tester comes out clean or with a few crumbs. Let cool for 10–15 minutes on a rack, or leave in the tins until cool if making a four-layer cake.
- Prepare the Icing: Sift the icing sugar into a bowl. In a large bowl or stand mixer, beat the butter and peanut butter until light and fluffy (3 minutes with a mixer or 5 minutes with a hand whisk). Beat in the vanilla extract and salt. Gradually add the sifted icing sugar, beating at a lower speed. Once half of it is added, beat in the remaining icing sugar in three batches. Increase the speed and beat for 2 minutes (3 minutes with a hand whisk). Scrape the sides of the bowl and beat for an additional 30 seconds to 1 minute. Add the double cream a tablespoon at a time, beating for 4 minutes (6 minutes with a hand whisk) until the mixture is soft and airy.
- Assemble and Decorate the Cake: Remove the lining papers from the cakes. Place one layer, flat-side up, on a cake stand or plate. For a 2-layer cake, spread about a third of the icing evenly over the layer, reaching the edges. For a 4-layer cake, spread the icing 1cm (¼ inch) thick between each layer. Top with the second cake layer, domed-side up. Spread another third of the icing over the top. For a four-layer cake, repeat the layering and icing process. Smooth the buttercream around the sides and top of the cake using a bendy spatula and a small offset spatula. Decorate with chopped peanuts or as desired.
Notes
- Use Room Temperature Ingredients: Ensure the butter, eggs, and other ingredients are at room temperature for a smooth batter and even baking.
- Sift the Cocoa Powder and Icing Sugar: Sifting prevents lumps in the cake and icing, giving you a smoother texture and better consistency.
- Check Cake Doneness Carefully: Use a cake tester to check for doneness. A few crumbs clinging to the tester is fine, as the cake is meant to be moist.
- Cool Cakes Completely Before Icing: Let the cakes cool completely before spreading the icing to prevent it from melting and becoming runny.
- Beat the Icing Well: Whisk the butter and peanut butter thoroughly to achieve a light, fluffy buttercream that spreads easily and holds its shape.
Nigella Peanut Butter Chocolate Cake