I first blogged this recipe a number of years within the past after dubbing it the Ultimate Chocolate Cake. That allege then received validated when this very recipe won the title for SA’s Ultimate Chocolate Cake in no doubt one of our local intellectual magazines. And since then it’s been a constant at many of our family birthdays and events. It’s a assured technique to ticket your company.
The cake is incredibly properly off and shadowy stuffed with chocolate and peanut butter flavours which may per chance per chance well per chance be complimented by the faint ticket of coffee. The coffee is something I wouldn’t dream of leaving out of this recipe attributable to it makes the chocolate taste extra chocolatey and it makes the peanut butter taste nuttier all whereas no longer overpowering either of them. Steady superior. I additionally determined to be able to add pretty of pistachio praline to the filling of this cake to be able to add some crunch but right here’s completely no longer fundamental. High this cake with a tasty fudgy frosting and also you may per chance per chance well even have a cake to swoon for.
Recipes and photography from my new book, Cook dinner From the Heart – Meals for every Temper.
for the cake
- 400 g sugar
- 275 g flour
- 50 g cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 250 ml buttermilk
- 100 g butter melted
- 250 ml solid sizzling shadowy coffee
- 150 g tender peanut butter
for the icing
- 100 g butter room temperature
- 100 g shadowy chocolate
- 50 g cocoa powder
- 400 g icing sugar
- 2 tablespoons solid coffee
for the pistachio praline
- 225 g caster sugar
- 50 ml water
- 100 g salted pistachios
Pre-heat the oven to 180°c and grease and line 2x20cm cake tins with butter and baking paper.
Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt into a expansive bowl.
In a jug, combine the eggs, buttermilk and melted butter and combine properly.
Pour into the dry system and combine properly.
Dissolve the peanut butter into the new coffee and pour into the cake batter and combine properly.
Divide the batter between the put together pans and residence within the pre-heated oven.
Allow to bake for 30-35 minutes except a skewer inserted comes out mostly orderly with a number of moist crumbs.
Bewitch from the oven and enable to frosty earlier than eradicating from the tins.
To make the icing, soften the chocolate then beat with the butter except properly combined.
Sift within the icing sugar and cocoa powder and beat except light and fluffy.
Add the coffee and combine properly.
To make the praline, bring the water and sugar to a boil in a minute saucepan, whisking over medium heat except the sugar dissolves. Flip the warmth up and enable to boil, washing down the aspects of the pot with a pastry brush and orderly water to forestall the syrup from crystallising.
For the time being, line a baking tray with baking paper and residence the pistachios on high.
When the syrup has reached a deep amber coloration (approximately 10 minutes of cooking), pour it over the pistachios.
Allow the praline to frosty completely and harden earlier than blitzing in a food processor to make the pistachio praline.
Unfold goal a exiguous of the icing onto no doubt one of many truffles followed by among the main pistachio praline then residence the different cake on high, then utilizing the leisure of the icing, quilt and decorate the total cake.