Nigella Chocolate Peanut Butter Cake

Nigella Chocolate Peanut Butter Cake is made with cocoa powder, plain flour, soft dark brown sugar, smooth peanut butter, icing sugar, and double cream. This recipe creates a rich, moist chocolate cake with a fluffy peanut butter buttercream. It takes about 1 hour and 30 minutes to prepare and serves 8–12.

Nigella Chocolate Peanut Butter Cake Ingredients

For the Cake:

• 200g unsalted butter, plus more for greasing
• 250ml hot water from a just-boiled kettle
• 50g cocoa
• 100g soft dark brown sugar
• 125g caster sugar
• 2 tsp vanilla extract
• 225g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 large eggs, at room temperature

For the Icing:

• 300g icing sugar
• 150g soft unsalted butter
• 200g smooth peanut butter
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• 4 tbsp (60ml) double cream

To Decorate:

• 4 tbsp (30g) chopped dry roasted peanuts

How To Make Nigella Chocolate Peanut Butter Cake

1. Prep the Tins: Preheat oven to 180ºC/160ºC Fan. Butter and line two 20cm sandwich tins.
2. Melt and Mix: In a saucepan, melt butter with hot water, cocoa, and sugars. Whisk until smooth, then stir in vanilla. Cool 5 minutes.
3. Mix Dry Ingredients: Combine flour, baking powder, and bicarbonate in a bowl.
4. Add Eggs: Whisk eggs and gradually mix into the cocoa mixture.
5. Add Flour: Gently whisk in dry ingredients to form a smooth batter.
6. Bake: Divide between tins and bake 18–20 minutes. Cool in tins for 10–15 minutes.
7. Make Buttercream: Sift icing sugar. Beat butter and peanut butter for 3–5 mins. Add vanilla and salt.
8. Whip in Sugar: Add icing sugar slowly, then beat well. Add cream a spoon at a time, beating until light and fluffy.
9. Assemble Cake: Place one cake flat-side up, spread one-third icing on top. Add second cake, dome-side up, and top with icing.
10. Finish and Decorate: Ice the sides, smooth the cake, and top with chopped peanuts.

Recipe Tips

• Use Commercial Peanut Butter: Natural peanut butter won’t give the same fluffy consistency.
• Chill Before Slicing: Refrigerate the cake slightly to make cleaner slices.
• Don’t Overbake: The cake is meant to be slightly damp.
• Use Offset Spatulas: Makes icing smoother and easier.

What To Serve With Chocolate Peanut Butter Cake

This cake pairs perfectly with a scoop of vanilla ice cream, a glass of cold milk, or a cup of strong black coffee. It’s ideal for birthdays and celebrations.

How To Store Chocolate Peanut Butter Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices in cling film and foil, then freeze for up to 2 months. Defrost in fridge.

Chocolate Peanut Butter Cake Nutrition Facts

• Calories: 520
• Total Fat: 34g
• Saturated Fat: 14g
• Carbohydrates: 49g
• Sugar: 35g
• Protein: 8g
• Sodium: 280mg

FAQs

Nigella Chocolate Peanut Butter Cake

Author: Clara Bennett Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 15 minutesTotal time:1 hour 5 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:520 kcal Best Season:Available

Description

A moist, rich chocolate cake layered with dreamy, fluffy peanut butter buttercream and finished with crunchy roasted peanuts.

Ingredients

For the Cake:

• 200g unsalted butter
• 250ml hot water
• 50g cocoa powder
• 100g soft dark brown sugar
• 125g caster sugar
• 2 tsp vanilla extract
• 225g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 large eggs

For the Icing:

• 300g icing sugar
• 150g unsalted butter
• 200g smooth peanut butter
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• 4 tbsp double cream

To Decorate:

• 4 tbsp chopped dry roasted peanuts

Instructions

1. Preheat oven to 180ºC/160ºC Fan and prepare two 20cm tins.
2. Melt butter with water, sugars, and cocoa in a saucepan, whisk until smooth.
3. Stir in vanilla and let cool 5 mins, then add beaten eggs gradually.
4. Gently whisk in flour, baking powder, and bicarbonate; divide into tins.
5. Bake 18–20 mins, then cool in tins 10–15 mins before turning out.
6. For icing, beat butter and peanut butter, then incorporate sugar, salt, and cream.
7. Assemble layers with icing, cover sides, and decorate with peanuts.

Notes

• Use smooth, mass-market peanut butter for best texture.
• Don’t overbake – it’s meant to stay moist.
• Chill slightly before slicing for cleaner cuts.
• Double icing quantity if making a 4-tier version.