Rich Peanut Butter and Chocolate Cake

Ingredients (serves 10)

• 200g butter, softened
• 1 cup raw caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 180g dark chocolate, melted, cooled
• 1/4 cup cocoa powder
• 1 3/4 cups self-raising flour
• 1 cup buttermilk

• Peanut butter frosting

• 125g butter, softened
• 3/4 cup smooth peanut butter
• 1 cup icing sugar mixture

• Peanut butter ganache

• 75g milk chocolate
• 75g dark chocolate
• 1/3 cup thickened cream
• 2 tablespoons smooth peanut butter

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate and cocoa, beat until just combined.
2. Add half the flour and half the buttermilk. Stir to combine. Repeat with remaining flour and buttermilk. Spoon mixture into pan. Smooth surface. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Transfer to a wire rack to cool completely.
3. Make frosting: Using an electric mixer, beat butter and peanut butter until light and fluffy. Gradually add icing sugar mixture, beating constantly until combined.
4. Make ganache: Place chocolate, cream and peanut butter in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Refrigerate for 5 minutes or until thick and spreadable.
5. Meanwhile, using a serrated knife, cut cake into thirds horizontally. Place base on a plate. Spread with half the frosting. Repeat with middle layer and remaining frosting. Sandwich with cake top. Spread cake with ganache. Set aside for 20 minutes to set. Serve.