Chocolate Peanut Butter Drip Cake

The past fortnight has been a busy one here at home. Hospital appointments for me, rugby matches for our son and both of our girls working hard on their studies. Life has been hectic. Yet, during this time, we have also celebrated two special birthdays in our family. Amidst the coming and going, we made time for what is important. Spending time together. Celebrating birthdays and enjoying the company and love that we have for each other. Laughing, catching up, chatting, more laughter and sharing this delicious Chocolate Peanut Butter Drip Cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

For me, nothing is more important than spending time with those that I love. Whether family, friends or both. Yet due to the continued frequency of seizures see here, these occasions have been few and far between over the last two years. While I was able to attend the wedding of my amazing nephew and my new niece, there have been very many missed opportunities, simply due to my health. Hopefully, this trend is on the turn and change is afoot!

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

Since our son and my sister celebrate their birthday on the same day, it has become a tradition for them to see each other on their special day. While last year this event was cancelled, we more than made up for it this year! We gathered and celebrated this very special day together. Presents were unwrapped, cards opened, cuddles given. Most importantly we were a family celebrating together. Is there anything that is better?

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake sliced with a cool glass of milk

Since having made our, not so little boy, a fruit cake for his birthday over the past couple of years, change was definitely needed! Knowing his love for Reeces Peanut Butter Cups I suggested a chocolate and peanut butter cake. A suggestion that was met with much agreement. Light chocolate and peanut butter sponges, sandwiched together with peanut butter icing, along with hidden, chopped peanut butter cups in the centre. Frosted all over with the same icing and decorated with a milk chocolate drip and more peanut butter cups. Finally, a sprinkle of bronze crunch added elegance to the finished cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

The cake of our son’s dreams. Utterly thrilled with both the look and taste of his birthday cake, oohs and aahs escaped from everyone’s lips. While delivering completely on taste, as it did looks, this cake proved to be a huge hit. Most importantly from the birthday boy himself. Resulting in a day full of happy shared memories.

Recipe: Chocolate Peanut Butter Drip Cake serves 10-12

Cake:

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Brown Sugar

50g/2oz Peanut Butter smooth – I use Reeces available from Amazon

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

75ml/5tbsp Whole Milk

200g/7oz Plain Flour

2 tsp Baking Powder

75g/3oz Cocoa – I use Callebaut

Frosting and Decoration:

250g/9oz Unsalted Butter softened to room temperature

75g/3oz Peanut Butter smooth

1/4 tsp Sea Salt

500g/1lb 2oz White Icing Sugar

2 tbsp Very Hot Water

1 tsp Vanilla Extract

20 Mini Reeces Peanut Butter Cups plus additional to place around the base of the cake

6 Regular Reeces Peanut Butter Cups

200g/7oz Good Quality Milk Chocolate

Bronze Crunch Sprinkles available from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Baking the cake:

First of all, you will need 2 x 20cm/8″ sandwich tins that are 5cm/2″ deep. Grease thoroughly with butter and line the base with baking parchment.

  • Into a large bowl add the butter, peanut butter,  sugar and salt. Whisk until pale and creamy, this will take around 5 minutes. Creaming the butter and sugar together properly helps create a light sponge.
  • Next add all 5 eggs, the milk and vanilla extract. Whisk briefly to break up the eggs.
  • Now sift in the dry ingredients, flour, cocoa powder and baking powder.
  • Finally, whisk or beat all of the ingredients together until they become a smooth batter. Over whisking will create a tough cake sponge.
FF Chocolate Peanut Butter Drip Cake
Making the Chocolate Peanut Butter cake batter.
  • Divide the cake mixture evenly between the two prepared tins.
FF Chocolate Peanut Butter Drip Cake
Chocolate peanut butter cakes ready for the oven.
  • Place the cake tins evenly spaced apart, into the oven and bake for 30-40 minutes.
  • The cakes are baked when they spring back from a light touch. as soon as they are baked remove from the oven.
  • Allow the cakes to cool for 15 minutes in the tin before turning out on to a cooling rack.
FF Chocolate Peanut Butter Drip Cake
Cooling cakes.

Frosting the cake:

  • First of all, chop 20 mini peanut butter cups into small pieces. See the photograph below as a guide. Set to one side.
  • Into a large bowl add the butter, peanut butter, salt, vanilla extract and icing sugar. Next pour the very hot water down the inside of the bowl.
  • Starting on a slow speed whisk the ingredients together, increasing in speed as they become combined. Continue whisking until the buttercream is light and creamy in consistency, with no visible lumps.
  • Check the cake is completely cooled before frosting.
  • Place one cake sponge, flat side up, on to a cake board or plate. Spoon 3 heaped dessert spoons of frosting on to the sponge and spread evenly across the sponge with a palette knife.
  • Next, sprinkle over the choped peanut butter cups so they create an even layer across the frosted sponge.
FF Chocolate Peanut Butter Drip Cake
Making the buttercream and filling the centre of the cake.
  • If you have a turning, cake decorating stand place the cake on it’s board, on to it. Alternatively place the cake board on to a cake stand. The cake can then be rotated on the board, making the frosting process easier.
  • Place the other cake sponge, flat side down, on top of the bottom sponge.
  • Scoop three quarters of the remaining frosting on to the top of the cake.
  • Using a palette knife spread the frosting across the top of the cake and over the sides. Add the remaining frosting as needed.
  • Rotate the cake, spreading the frosting, until an even finish is achieved.
  • Fill a jug with very hot water. Place a clean palette knife into the water, for a couple of seconds, remove and wipe away the water. Smooth the frosting using the hot pallet knife. Repeat this process until you have a smooth and even finish to the cake.
  • Refridgerate the cake for at least one hour. The cake may be left in the fridge overnight at this stage.
FF Chocolate Peanut Butter Drip Cake
Covering and smoothing the outside of the cake.
  • While the cake is finishing chilling, prepare the chocolate.
  • Break up, or chop the chocolate and place into a heatproof, microwaveable bowl.
  • Heat in the microwave, on medim power, for 30 second bursts. Stirring after each heating burst.
  • As soon as the chocolate starts to melt remove the bowl and continue to stir until completely melted.
FF Chocolate Peanut Butter Drip Cake
Frosted, chilled cake ready to be decorated.

Decorating the cake:

  • Remove the chilled cake from the fridge and make sure that you have everything needed to hand.
  • Spoon the melted chocolate on to the middle of the top of the cake, gradually working towards the outside edge.
  • As the chocolate reaches the edge add more to encourage it to drip down the side.
  • Continue all the way around the cake until you have the desired ‘drip’ effect.
  • Place the larger peanut butter cups in a pattern and set into the still molten chocolate.
  • Follow by placing mini peanut butter cups aroung the base of the cake.
  • Finish with bronze sprinkles around the outside edge of the cake.
  • Leave the cake to set. This can be achieved more quickly by chilling in the fridge.
FF Chocolate Peanut Butter Drip Cake
Sprinkles added to finish the Chocolate Peanut Butter Drip Cake.

To serve, remove the cake from the fridge. Place a sharp knife into a jug of very hot water for a couple of seconds. Wipe the knife dry and then easily slice through the set chocolate and cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake.

Store the cake in an airtight container for up to 5 days. Keep refridgerated during warmer weather.

If you have enjoyed this recipe for Chocolate Peanut Butter Drip Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

FF Chocolate Peanut Butter Drip Cake
Vanilla Naked Celebration Cake

Strawberry Chocolate Vanilla Drip Cake

FF Chocolate Peanut Butter Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Chocolate Heart Cake

FF Chocolate Peanut Butter Drip Cake
Chocolate Heart Cake

Homemade cakes are so much better and far more delicious than their mass produced counterparts. Since each cake made at home is individual in both style and flavour. Knowing that someone has taken the time to create and bake a cake makes me personally feel very special and loved. That is exactly the same feeling I hope to invoke when baking for others. Seeing a big smile is my motivation and reward.

What motivates you to bake?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be copied or replicated without written permission from the owner. Please see my Disclosure Policy.

 

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Princess Sparkle Peach Melba Iced Cake

Last week National Pink Day was celebrated. I know, it does seem as though there is a national day for just about anything. I’m not even sure who thinks these things up. Yet, as I’ve grown older and our girls have passed through the ‘pink’ stage, I have grown to love the colour that I once despised. Gone are the sickly pink birthday cakes made during their toddler years, replaced by a more elegant Princess Sparkle Peach Melba Iced Cake. Tastefully decorated and delicious to eat.

FF Princess Sparkle Peach Melba Iced Cake
Princess Sparkle Peach Melba Iced Cake for girlie celebrations.

While raspberry subtly flavours the cake itself, peach bellini icing creates the overall peach melba flavour. Having a light, overall fruity flavour, this cake really suits warm summer celebrations. Yet, you get to decide. If a fruity, glittering cake is needed, this cake fits the bill perfectly. Indeed, a splash of colour and a sprinkle of sparkle may be just what is needed anytime of the year!

FF Princess Sparkle Peach Melba Iced Cake
Princess Sparkle Peach Melba Iced Cake a celebration of the colour pink.

Such is the beauty and fun of this cake, it simply deserves to be shared. Fun and perfectly pretty, anyone who loves the colour pink will be thrilled with this cake. Also, this is the perfect cake for those who prefer fruity cakes, rather than chocolate ones. Or, for those of us who enjoy both, the combination of raspberry and peach is a refreshing change.

Recipe: Princess Sparkle Peach Melba Iced Cake serves 10-12

250g/9oz Unsalted Butter

250g/9oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

2.5ml/ approx 1/2tsp or 50 drops of Natural Raspberry Flavour – I use Foodie Flavours natural flavouring drops

275g/10oz Plain White Flour

2tsp Baking Powder

400g Peach Bellini Flavoured icing sugar from Sugar and Crumbs

Food Colouring Gel – I used blah pink.

Assorted different sprinkles and dragee balls.

Method: Preheat oven to 160C/140C fan, gas mark 3

Note: This cake is baked in a 10 cup ring mould cake tin. If using a Bundt pan, a 10 cup size will also be needed.

Prepare the tin by spraying cake release spray thoroughly to the inside of the tin, using a pastry brush to ensure the cake release fully covers the inside of the tin. I recommend Wilton.

  • Place the softened butter, salt and sugar into a large bowl. Whisk until pale, creamy and no grittiness can be detected, by rubbing a little of the mixture between your forefinger and thumb.
  • Next add the vanilla, raspberry flavour and all five eggs.
  • Finally sieve the flour and baking powder into the bowl.
  • Whisk slowly, until all of the ingredients have come together to form a cake batter.
  • Give the cake batter a quick stir with a spatula to ensure everything is combined.
  • Spoon the cake batter into the prepared tin. Ensure the top of the cake is level.
  • Place the cake tin into the centre of the oven and bake for 55-65 minutes.
  • The cake is baked when it is a golden colour, starts to shrink away from the sides and an inserted skewer comes out clean.
FF Princess Sparkle Peach Melba Iced Cake
Creating, filling the tin and baking the cake.
  • As soon as the cake is baked remove from the oven and allow to cool for ten minutes before turning it out.
FF Princess Sparkle Peach Melba Iced Cake
The detail of a ring mould or Bundt pan instantly gives this cake the wow factor.
  • Allow the turned out cake to fully cool before decorating.
  • While the cake is cooling assemble everything needed to decorate the cake.
  • Likewise the icing can be made.
  • Sieve the flavoured icing sugar into a bowl.
  • Add a few drops of water to the bowl and then, using a cocktail stick add a little of the coloured gel.
  • Stir, adding drops of water to reach the desired thick, yet just dripping, consistency.
  • Add extra colour now, if required.
  • Thoroughly stir the icing to ensure even colouring.
  • As soon as the cake is cooled place the cooling rack across a clean, large, baking tray.
  • Drizzle the icing, using a spoon and starting at the top of the cake.
  • Work with the shape of the cake. Since the icing is there to enhance, embellish and emphasise. Also it aids the addition of sprinkles.
  • As soon as the icing is finished decorate with sprinkles. Press the larger balls into the surface set icing.
  • Finally, place the fully decorated cake on to a plate, board or cake stand and leave to fully set.
FF Princess Sparkle Peach Melba Iced Cake
Bringing the Princess Sparkle Peach Melba Iced Cake to life.

Take a moment to look at the outstanding creation that has been made. Made by you. However the cake that you’ve designed turns out, it will be unique. No other cake in the world will have the love and flair that has been imparted whilst making this.

FF Princess Sparkle Peach Melba Iced Cake
Princess Sparkle Peach Melba Iced Cake served with tea

Serve this cake as party centre piece, for your princess or at a beautiful afternoon tea.

If you have enjoyed this recipe for Princess Sparkle Peach Melba Iced Cake you may also like these:

Strawberry Chocolate Vanilla Drip Cake

FF Princess Sparkle Peach Melba Iced Cake
Strawberry Chocolate Vanilla Drip Cake

Lemon Lime Gin Heart Bundt Cake

FF Princess Sparkle Peach Melba Iced Cake
Lemon Lime Gin Heart Bundt Cake

Chocolate Heart Topped Rose Bundt Cake

FF Princess Sparkle Peach Melba Iced Cake
Chocolate Heart Rose Bundt Cake

Whether you own a ring cake tin or a Bundt pan, each will give you a unique canvas on which to decorate. While there are many ways to decorate a cake, the shape of moulded tins and Bundts create an instant beautiful shape.

Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

Please day not copy any part of this blog post. Please see my Disclosure Policy.

 

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Chocolate Amaretto Cake

Chocolate Amaretto Cake is the easiest, wow factor cake, you ever need to make. Delicious, moist, almond and chocolate sponge, covered in chocolate, Amaretto whipped cream and surrounded by Elizabeth Shaw amaretto flavoured chocolate flutes. All tied together with a pretty ribbon!

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake the perfect ‘wow factor’ cake for any celebration.

This delicious cake is subtly flavoured with Amaretto liquer. While the delicious Elizabeth Shaw amaretto flutes surround the whipped, chocolate cream, covered chocolate cake.

After the beautifully piped Strawberry Sweetheart Cake I wanted to create a cake that anybody could make, regardless of their cake decorating ability. With Mother’s Day being celebrated in only one weeks time, this is the perfect cake to make for your mum, as a surprise, a thank you for everything she has done for you.

I cannot think of a better gift for any mum to receive that is better than a homemade cake and this Chocolate Amaretto Cake is sure to wow any mum, or dad!

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake where almonds and chocolate blend together in perfect harmony.

Look even though I am going to give you the recipe for this cake, I want you to absolutely KNOW, that you can create this knockout cake, without any culinary skills what-so-ever. So just this once, if you feel more confident using a cake mix from a box, I’ll turn a blind eye.

Yes I did really give you permission to cheat – because, everyone has to start somewhere and I’d rather you used a packet mix and gave this cake a go, than be too overwhelmed by the whole ‘baking’ process to even try.

Just make sure you bake the cake, whatever recipe/packet mix you use, in a deep 8 inch round cake tin and regardless of how much cake mixture you have, only fill the tin two thirds full. By all means use any spare cake batter up, by baking a few cupcakes, once you have the main cake baked.

Elizabeth Shaw Chocolare Amaretto Cake.
Chocolate Amaretto Cake as delicious as it is beautiful.

As a mum myself, receiving home made gifts is always very special. I was given a three layered Victoria Sponge Cake a couple of years ago. Having been banished from my beloved kitchen, I returned home to a wonderful smelling house, but a very frazzled husband.

After baking two sponge layers with the children, shopping for more self raising flour that ‘worked’, another two layers were baking beautifully in the oven. Crisis point hit, when the children removed these from the oven and declared them a disaster.

At that point I was allowed back into the kitchen to try and help. The sponges were perfect and had risen beautifully. The problem was simply that instead of using my 6 inch sponge tins, they had used my 9 inch spring form pans!!! So of course the cake batter spread further, but was still perfectly usable.

The children immediately spread Nutella on one sponge and devoured it, purely for research purposes. I was then presented with a three layer sponge cake that I have to say, not only tasted fantastic, but meant more to me than anything they could have bought.

Elizabeth Shaw Chocolate Amaretto Cake
Look how this Chocolate Amaretto Cake Sparkles under the spotlights.

Any mum would be thrilled to be given this Chocolate Amaretto Cake for Mother’s Day, birthday, or just because I love you mum day!

Recipe: Makes one Chocolate Amaretto Cake serves 12

For the cake:

225g/8oz Soft Light a Brown Sugar

225g/8oz Unsalted Butter – at room temp. Plus a little extra for greasing the cake tin.

1tsp Vanilla Bean Paste – or Vanilla Extract

1/2tsp Almond Extract

6 Large Free Range Eggs

200g7oz Plain White Flour – plus 1tbsp extra for dusting the cake tin

75g/3oz Cocoa Powder

1/4tsp Salt

2.5tsp Baking Powder

50ml/2fl oz Whole Milk

For the frosting:

350ml/12 fl oz Double Cream

100g/4oz Dark Chocolate – I used Elizabeth Shaw Dark Chocolate Crunch Bar

1tbsp Amaretto Liquer – or 1tsp Almond Extract

For the chocolate edging and topping:

4 Packets of Elizabeth Shaw Amaretto Flutes

200g/7oz Chocolate Crispearls or one box of Elizabeth Shaw Sharing Crisp Assortment

Optional – Edible glitter – I used gold holographic as it toned with my colour theme.

Suitable length of ribbon to tie around your cake

Method: Preheat the oven to 165C/150C fan.

  • Grease an 8 inch round cake tin with butter. Line the base with baking parchment cut to size. Add 1tbsp of flour to the cake tin and turning the tin on it’s side, over the sink, rotate the tin, tapping as you do, so that the flour coats the sides of the tin. Tip any excess flour out into the sink.
  • Place the sugar and butter into a large bowl.
  • Whisk for 5 minutes until creamy and smooth.
  • Add the vanilla bean paste/extract and almond extract.
  • Sift the flour, cocoa powder, baking powder and salt into a separate bowl – dry ingredients.
  • Add 1/3 of your dry ingredients and 3 eggs to the creamed butter/sugar mixture.
  • Mix slowly until the ingredients are combined.
  • Repeat the last 2 steps.
  • Add the milk and the last 1/3 of the dry ingredients to the bowl.
  • Mix slowly until nearly combined.
  • Switch to a metal spoon or a spatula and mix the cake batter by hand until thoroughly combined.
Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake batter in the tin ready for the oven.
  • Place the cake tin into the centre of the oven.
  • Bake for 50 minutes – 1 hour.
  • The cake is baked when an inserted skewer comes out clean.
  • Remove the cake from the oven once it is fully baked.
Elizabeth Shaw Chocolate Amaretto Cake
Place the cake tin with the Chocolate Amaretto Cake onto a trivet or cooling rack.
  • Allow the cake to cool completely in the tin.
  • Don’t worry if the top has a small crack.
  • Once cooled turn the cake out onto a cake board or stand, so that the bottom of the cake is now the top.
  • Peel away the baking parchment carefully.

To Decorate The Cake

  • Break up the chocolate bar and place in a heatproof, microwaveable bowl.
  • Zap for 20 second bursts, in the microwave, stirring in between each zap, until the chocolate has melted. Set to one side to cool a little.
  • Pour the double cream into a large bowl and whisk until the cream just starts to thicken and hold it’s shape.
Elizabeth Shaw Chocolate Amaretto Cake
Pour the cooled melted chocolate onto the whipped cream.
  • Add the Amaretto liquer, or almond extract and mix until you have chocolate cream.
Elizabeth Shaw Chocolate Amaretto Cake
Place 2/3 of the chocolate cream onto the top of the cake.
Elizabeth Shaw Chocolate Amaretto Cake
Using an offset palette knife spread the cream over the sides of the cake.
  • Add more of the chocolate cream, smoothing using the offset palette knife, until you have an even cover of cream over the cake.
  • Hold the clean palette knife flat against the side of the cake and rotate the stand/cake board.
  • This last step ensures the covered sides of the cake are flat and even, ready for sticking the flutes to!
  • Gently wipe around the base of the cake with kitchen roll to remove any chocolate cream that may have fallen from the cake during the last step.
  • Open the packages of flutes and tip the flutes out onto a plate.
  • You will notice that one side of the flute is flat. Press this flat side against the side of the cake, so that it is straight.
  • Repeat the last step, placing each flute as close as possible to the next, until the cake is completely surrounded with chocolate flutes.
  • Trust me you will have enough flutes – I had 4 left over!
  • Using both hand gently press around the sides of the cake to ensure each flute is evenly adhered, by the cream, to the Chocolate Amaretto Cake.
Elizabeth Shaw Chocolate Amaretto Cake
The chocolate flutes give this Chocolate Amaretto Cake a professional looking finish.
  • Tie the ribbon, midway up the cake (not the flutes) – I found I needed help from someone, putting their finger on the knot as I tied the bow.
  • Next add your topping. I used Chocolate Crispearls with added holographic, gold, edible glitter! However the Elizabeth Shaw sharing crisp assortment would have looked beautiful, especially left unwrapped, as the colours would have worked beautifully with the ribbon I used.
  • Once you have filled the top of your cake, place in the fridge to firm up for at least an hour.
Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake a professional finish that anyone can achieve, using Elizabeth Shaw Chocolate Flutes.

I was absolutely thrilled with how well this Chocolate Amaretto Cake turned out.

The only real skill needed to create a cake that looks this stunning is patience. I really believe anyone can make this cake. Yes young children may need some supervision and if they are going to be eating the cake I would definitely recommend using almond extract in the whipped cream, not alcohol!

Is there someone you know, who has a special occasion coming up and would be blown away if given a cake like this?

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake the perfect ‘wow factor’ cake for any celebration.

If you do make this cake please send me a picture via Twitter/Instagram?

I hope, given the step by step instructions (and cheat if needed!) that you try making this cake. Elegant and professional are two words I use for this cake. You too can create a cake that is both elegant and professional looking.

If you have enjoyed making this Chocolate Amaretto Cake and want to make more, here are some recipes to try:

Chocolate Sparkle Cake

Chocolate Sparkle Cake link
Chocolate Sparkle Cake

Chocolate Heart Cake

Chocolate Heart Cake link
Chocolate Heart Cake

Have fun baking.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Elizabeth Shaw provided me with the Chocolate Flutes and Dark Chocolate Crunch Bar used in this post. All opinions, content and recipes are my own. Please see my Disclosure Policy.

 

 

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