Peanut Butter Chocolate Cake

14 Ingredients

2teaspoons baking powder
2 cup plain flour
125grams butter, softened
1teaspoons vanilla extract
2tablespoons white vinegar
250grams sour cream
5 cup icing sugar mixture, sifted
375grams peanut butter, whipped
250grams cream cheese, softened
130grams premium cocoa powder (save 34g for frosting)
1 handful mini pretzels (to decorate)
1 cup rice bran oil
2 eggs
1 1/2 cup caster sugar

Nutrition per serving

55% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 180°C. Grease three 20cm cake pans and line bases with baking paper.

Step 2 of 6

Place flour, sugar, cocoa and baking powder into a food processor and process until combined.

Step 3 of 6

Whisk sour cream, eggs, oil, vinegar and vanilla in a bowl until smooth. Whisk in 1 cup water. With processor motor running, add liquid to flour mix and process until smooth and combined. Divide mixture evenly between cake pans and bake for 30-35 minutes. Cakes are done when a skewer inserted into the centre comes out clean. Cool cakes completely.

Step 4 of 6

Meanwhile, make the frosting. Beat together cream cheese and butter until pale and creamy. Gradually beat in icing sugar, then beat in peanut butter until smooth. Transfer 1 cup of the frosting to a separate bowl and reserve.

Step 5 of 6

Level tops of two of the cakes with a knife. Spread with some of the frosting. Place one frosted cake on top of the other, frosting side up, and top with third cake. Cover top and side of layered cake with frosting. Chill for 30 minutes.

Step 6 of 6

Meanwhile, fit a piping bag with a 13mm star nozzle. Add half of the reserved frosting to the bag, placing it towards one side. Stir 2 tbs of cocoa into remaining frosting. Spoon into bag opposite the plain frosting. Pipe swirls on top of cake. Top each swirl with a pretzel.