PB & Cake

It's unlikely any kind of a surprise to you that when I go to a supermarket I am usually stalking for new (to me) ingredients to inspire some creativity in the kitchen, I loathe doing proper grocery shopping but indulging in new ingredients is a real pleasure for me.  What may surprise you is that between the ages of four and twenty I flat out refused to eat peanut butter or anything associated after gagging on it just once; what can I say I can really hold a grudge, even against inanimate objects, I'm still not talking to brussels sprouts!

So even though it's been a "couple" of years since I gave peanut butter a second chance I haven't really been that excited about experimenting with it in the kitchen, that is until on one of my shopping recon missions I stumbled across powdered peanut butter.  Initially I thought it would be fantastic for shakes, and a few other ideas I'm not keen to give away to you just yet, but after trouble working with peanut butter in cakes before I figured it couldn't hurt to try this dry addition to boost flavour instead.  Using the powdered peanut butter gives a much more even spread of flavour through the cake and prevents the salt levels being thrown off when using different brands of peanut butter.

But enough talk let's get to the details of this dark beautiful cake so that you can get it off your screen and into your mouth.  I converted my Hyperbole Chocolate Cake as the base for this cake and bumped up the moisture levels because I just felt that with the rich peanut flavour a melt in the mouth texture was needed. Where I've only dressed the top with the icing you really really could and maybe even should take it right down the sides to add a bit more of a peanuty kick to it.  

As always I hope you enjoy this original recipe.

Peanut Butter and Chocolate Cake


150 grams 00 Flour
30 grams Cocoa
125 grams Dark Brown Sugar
30 grams Peanut Butter Powder
1 teaspoon Pink Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
70 grams Nuttelex
2 Eggs
2/3 cup Soy (or Almond) Milk
1 teaspoon Vanilla Extract

To decorate

100 grams Icing Sugar
20 grams Peanut Butter Powder
50 grams Nuttelex
1 tablespoon Soy (or Almond) Milk
20-40 grams Chopped unsalted Roast Peanuts


Preheat oven to 175c, grease and line 15-20cm cake tin.

In mixing bowl mix together Nuttelex, Eggs, Soy (or Almond) Milk and Vanilla Extract and completely blended.

In a separate bowl whisk together remaining ingredients until well combined; slowly add to wet ingredients and mix until just blended.

Pour into lined cake tin and bake for 35-45 minutes or until a skewer can be removed clean after inserting. Remove from oven and allow to cool.

Once cool prepare icing by mixing Icing Sugar, Peanut Butter Powder, Nuttelex and Soy (or Almond) Milk until smooth.

Spread over top of cake and sprinkle with chopped peanuts.

Peanut Butter and Chocolate Cake

Best Served:

Late on a lazy Sunday afternoon to soften the blow that Monday is on its way

Not dairy free? Swap the Soy (or Almond Milk) for Dairy Milk, and the Nuttelex for Butter.