Dobro jutro Peanut Butterer

CHOCOLATE CAKE WITH PEANUT BUTTER GANACHE

Recipe By

Serves: 10

Ingredients for the cake

  • 250g self-rising flour
  • 50g cacao powder
  • 1 tsp baking powder
  • 240ml soy milk
  • 1 Tbsp vinegar
  • 120ml vegetable oil
  • 210g coconut sugar
  • 2 tsp vanilla bean paste

Ingredients for the ganache

  • 60g Pic's Smooth Peanut Butter
  • 200g dairy-free butter
  • 500g powdered sugar
  • 75g good quality dark chocolate, melted
  • 2 Tbsp cacao powder
  • 2-3 Tbsp warm water

Ingredients for the topping

  • 2 squares dark chocolate, grated
  • 2 heaped Tbsp Pics smooth peanut butter
  • A handful of berries - if you can find some!

Ingredients for the centre

  • 3 Tbsp Pic's Boysenberry Jelly

Directions

  1. Preheat the oven to 180°c (160c fan) and line two 9 inch round baking tins.
  2. In a large mixing bowl, stir together the flour, cacao powder, and baking powder.
  3. Pour the soy milk into a jug along with the vinegar. Once curdled, stir in the oil and sugar, until it has dissolved.
  4. Add the liquid into the dry, and fold together until you have a smooth batter - be careful not to overmix.
  5. Divide the mixture equally between the two pre-lined baking tins and transfer to the oven to bake for 20 minutes, until a cake skewer comes out clean.
  6. Leave the cakes to cool in the tin for 10 minutes, before moving over a cooling rack.
  7. Whilst waiting for the cakes to cool completely, begin the ganache.
  8. Beat the butter and half of the icing sugar in a large bowl until smooth. Continue adding in the rest of icing sugar, little by little, until it is creamy and fluffy, then mix in the peanut butter.
  9. Remove a third of the ganache and set it aside for the filling. Add in the melted chocolate and cacao powder to the remaining ⅔ of ganache and stir until well combined.
  10. Once you are ready to decorate the cake, add 2-3 tbsp of warm water to the ganache if it’s too thick to spread easily.
  11. Spread the peanut butter ganache over the top of one of the chocolate cakes, followed by a layer of Jelly/Jam, then carefully top with the other cake.
  12. Transfer the cake to a serving plate and ice the cake all over with the chocolate ganache using a palette knife / scraper.
  13. Decorate with berries, chocolate shards, and more peanut butter.
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