This cake has the most delicious chocolate flavour and is a really moist cake! The Peanut butter filling is silky and if your not a peanut butter fan, it won't ruin the cake as the taste is quite subtle. The icing on the ice is best served hot! I made this cake when we were having visitors over and it was a HIT, the kids especially loved it and everyone was begging for the recipe!
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
Preheat oven to 350F. Line an 8-inch round cake pan with parchment paper and lightly grease.
In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt. Pour in the rest of the ingredients and stir until just combined. Pour into prepared pan.
Bake for 45-50 minutes, until a tester comes out clean or with only a few moist crumbs attached.
Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack. Remove parchment circle from cake, then reinvert cake on rack to cool completely before filling.
Peanut Butter Filling
1/4 cup butter, room temperature
1/3 cup peanut butter, crunchy or smooth
2/3 cup confectioners’ sugar
1/4 tsp salt
1 tbsp milk
Combine all ingredients in a medium bowl and blend together with an electric mixer until smooth. Add a little extra confectioners’ sugar if necessary (Some peanut butters are less thick than others).
Cut cooled cake in half with a serrated knife, and spread peanut butter filling between the layers. Drizzle with melted chocolate (3-oz dark or milk), if desired.
Serves 8-10
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