Chocolate Cake with Smooth Peanut Butter and Ganache Topping
Wendy's Recipe
Chocolate Cake (Part 1)
Ingredients
Method (Part 2)
Ganache Topping (Part 2)
Ingredients
Method (Part 2)
Chocolate Cake (Part 1)
Ingredients
- 200g softened butter
- 1 cup raw sugar
- 1 tsp vanilla essence
- 2 eggs
- 180 g dark chocolate (melted)
- ¼ cup cocoa
- 1 ¾ cups SR flour
- 1 cup butter milk
Method (Part 2)
- Line a 20cm round spring form pan.
- Beat butter, sugar, vanilla till light and fluffy.
- Add eggs one at a time, beat well.
- Add melted chocolate, beat until just combined.
- Add ½ the flour and ½ the butter milk, stir well until combined.
- Repeat with remaining flour and butter milk. Spoon into baking tin, cook for 1 hour 10 minutes. Stand to cool.
Ganache Topping (Part 2)
Ingredients
- 75g milk chocolate
- 75g dark chocolate
- 1/3 cup thick cream
- 2tbsp smooth peanut butter
Method (Part 2)
- Place all ingredients in saucepan, stir over low heat until combined, put in fridge for 5 minutes so it becomes spreadable.
- Spread over cool cake, can decorate with nuts if desired.
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