Clara Bennett This decadent Nigella Chocolate Peanut Butter Cake is made with rich cocoa, dark brown sugar, smooth peanut butter, icing sugar, and double cream. This recipe creates an incredibly moist chocolate cake topped with a light, fluffy peanut butter frosting. The result is a perfect balance of salty and sweet. It’s the ultimate treat for any peanut butter lover, is perfect for birthdays, and serves 8-12 slices.
Nigella Chocolate Peanut Butter Cake Ingredients
FOR THE CAKE
- 200 grams unsalted butter (plus more for greasing)
- 50 grams cocoa
- 100 grams soft dark brown sugar
- 125 grams caster sugar
- 2 teaspoons vanilla extract
- 225 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs (at room temperature)
FOR THE ICING
- 300 grams icing sugar
- 150 grams soft unsalted butter
- 200 grams smooth peanut butter (standard commercial type, not natural)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 4 x 15ml tablespoons double cream
TO DECORATE
- 4 x 15ml tablespoons chopped dry roasted peanuts
How To Make Nigella Chocolate Peanut Butter Cake
- Prepare the oven and tins: Heat the oven to 180℃/160℃ Fan/350°F. Butter two 20cm / 8-inch sandwich tins. Line the bottoms with baking parchment. Important: Do not use loose-bottomed tins, as the batter is very runny.
- Make the chocolate base: Cut the butter into four pieces and put them in a fairly wide, heavy-based saucepan over gentle heat. Add 250ml (1 cup) of just-boiled water.
- Whisk in sugar and cocoa: Whisk the cocoa, dark brown sugar, and caster sugar into the pan. Keep on low heat, whisking gently, until the butter is melted and you have a smooth mixture.
- Cool the mixture: Remove the pan from the heat and stir in the vanilla extract. Let the mixture stand for 5 minutes to cool slightly.
- Prepare the dry ingredients and eggs: In a separate bowl, measure the flour, baking powder, and bicarbonate of soda and mix them with a fork. In a small jug, lightly whisk the two eggs.
- Add the eggs: Pour the whisked eggs gradually into the chocolate mixture in the pan, whisking all the while, until they are completely mixed in.
- Add the flour: Slowly and gently whisk in the flour mixture until you have a smooth, thin batter.
- Bake the cakes: Pour and scrape the batter evenly into your two prepared tins. Bake for 18–20 minutes. The cakes will start to shrink from the edges, and a cake tester will come out “cleanish.” A few moist crumbs are fine, as this is a damp cake.
- Cool the cakes: Leave the cakes to cool in their tins on a wire rack for 10–15 minutes. You can turn them out once the tins are cool enough to handle.
- Sift the icing sugar: To make the frosting, you must sift all 300g of the icing sugar into a bowl. This is necessary to get a smooth texture.
- Beat the butter and peanut butter: In a large bowl (or stand mixer), beat the soft butter and smooth peanut butter together very thoroughly. This will take 3 minutes with a mixer or 5 minutes with a handheld whisk. The mixture should be light and fluffy.
- Add sugar and flavor: Beat in the vanilla extract and salt. Turn the mixer to a lower speed and add the sifted icing sugar one spoonful at a time until you’ve used half. Then, add the rest in 3 batches.
- Beat the frosting (First round): Once all the sugar is in, turn the mixer speed up and beat for another 2 minutes (or 3 with a handheld whisk). Scrape down the sides of the bowl.
- Add the cream: Still beating, add the double cream one tablespoon at a time.
- Beat the frosting (Final round): When all the cream is in, continue to beat for 4 more minutes with a mixer (or 6 minutes with a handheld whisk). The final frosting should be very soft, aerated, and “moussily light.”
- Assemble the cake: Peel the parchment paper off the cooled cakes. Place one layer, flat-side up, on a plate. Spread about one-third of the icing evenly to the edges.
- Ice the cake: Top with the second cake layer, placing it domed-side up (so the two flat bottoms are touching). Spread another third of the icing over the top. Use the remaining frosting and a spatula to cover the sides of the cake.
- Decorate and serve: Smooth the buttercream as best you can. Sprinkle the top with the chopped, dry-roasted peanuts.
Recipe Tips
- Use Solid Sandwich Tins: This batter is extremely thin and liquid, almost like soup. You must use two solid-bottom sandwich tins. If you use a springform or loose-bottomed pan, the batter will leak out and make a mess in your oven.
- Use Standard Peanut Butter: The recipe specifically calls for a “commercial, mass-produced” peanut butter (like Jif or Skippy). Do not use a natural or health-food-store brand where the oil separates. The emulsifiers in standard peanut butter are essential for creating a stable, fluffy frosting.
- Don’t Skip Sifting: Sifting the icing sugar is a step you cannot skip. It removes all lumps and is the only way to get a perfectly smooth, non-gritty frosting.
- Beat the Frosting… A Lot: The very long beating times (5 mins for the butter, 4-6 mins for the cream) are the most important part of the icing recipe. This is what whips air into the frosting, changing it from a dense, heavy butter-and-sugar mix into the “moussily light” texture Nigella describes.
- Use Room Temperature Eggs: Make sure your eggs are at room temperature. Adding cold eggs to the warm, melted butter and chocolate mixture can cause the butter to seize (harden) and create a lumpy batter.
What To Serve Chocolate Peanut Butter Cake
This rich cake is a complete dessert on its own. It pairs perfectly with a cold glass of milk or a simple cup of black coffee or an espresso, which helps to cut through the sweetness. For an extra decadent treat, serve a slice with a scoop of vanilla bean ice cream or chocolate ice cream. A small drizzle of hot fudge sauce would also be delicious.
How To Store Chocolate Peanut Butter Cake Leftovers
- Refrigerate: Because the frosting contains double cream, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 4-5 days. For the best taste and texture, let a slice sit at room temperature for 20-30 minutes before eating.
- Freeze: This cake freezes very well. You can freeze the entire cake or individual slices. Wrap them tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nigella Chocolate Peanut Butter Cake Nutrition Facts
- Calories: 610 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 105mg
- Sodium: 300mg
- Total Carbohydrate: 64g
- Dietary Fiber: 4g
- Sugars: 44g
- Protein: 10g
Frequently Asked Questions
- My batter is very thin and watery. Is that right? Yes, absolutely. This is a “melt-and-mix” style cake where the butter is melted with hot water. The batter will be very thin and liquid, which is why you must use solid-bottom tins. This is what creates the incredibly moist final cake.
- Why can’t I use natural peanut butter for the frosting? Natural peanut butter, where the oil separates, will not work for this frosting. It can make the frosting greasy, heavy, or cause it to split. You must use a standard commercial, emulsified brand (like Skippy or Jif) to get the light, stable, and fluffy texture.
- Does this cake need to be refrigerated? Yes. Because the frosting is made with double cream, the cake is not safe to be left at room temperature for long. It must be stored in an airtight container in the refrigerator.
- Can I make this in a 9×13 inch pan? You could, but it is not recommended. The batter is designed to be baked in two layers. In a 9×13 pan, the cake would be very thin, and the cake-to-frosting ratio would be off. It’s best to stick to the two 20cm / 8-inch round tins.
Try More Recipes:
Nigella Chocolate Peanut Butter Cake
Description
Get the recipe for Nigella’s decadent Chocolate Peanut Butter Cake. This dessert features an incredibly moist, melt-and-mix chocolate cake with a light, fluffy, and “moussily light” peanut butter frosting made with double cream. It’s the perfect salty-sweet treat for any celebration.
Ingredients
For the Cake:
For the Icing:
Instructions
- Prep: Preheat oven to 180℃/160℃ Fan. Butter and line two 20cm / 8-inch solid-bottom sandwich tins.
Make batter base: In a saucepan, gently melt butter with the hot water. Whisk in cocoa and both sugars until smooth. Remove from heat, stir in vanilla, and cool for 5 minutes.- Combine batter: Whisk the eggs in a small jug. Gradually whisk the eggs into the chocolate mixture. Gently whisk in the flour, baking powder, and bicarbonate of soda until you have a smooth, thin batter.
- Bake: Divide the batter between the two tins. Bake for 18-20 minutes, until a cake tester comes out with a few moist crumbs. Cool on a wire rack.
- Start frosting: In a large bowl, beat the soft butter and peanut butter with an electric mixer for 3-5 minutes until light and fluffy.
- Add sugar: Beat in the vanilla and salt. On low speed, add the sifted icing sugar in batches. Once added, beat on high for 2 minutes.
- Finish frosting: On medium speed, add the double cream one tablespoon at a time. Once all the cream is in, beat for another 4-6 minutes until the frosting is extremely light and airy.
- Assemble: Place one cake layer (flat-side up) on a plate. Top with 1/3 of the frosting. Add the second cake layer (flat-side down). Use the remaining frosting to cover the top and sides.
- Decorate: Sprinkle the top with chopped roasted peanuts. Store in the fridge.
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.