Chocolate Peanut Butter Drip Cake

Chocolate Peanut Butter Drip Cake

Source - i.ytimg.com
Ingredients:
o Bake Time: 25minutes.
o Serve Time: 16.

For The Cake:
• 450gm dark brown muscovado sugar.
• 180gm stork with butter.
• 360ml buttermilk.
• 120gm cocoa powder.
• 480gm self raising-flour.
• 1 teaspoon of bicarbonate soda powder.
• 6 large eggs.
• 150gm caster sugar.
• 300ml boiling water.

The Buttercream:
• 350gm stork with butter.
• 350gm peanut butter.
• 500gm icing sugar.

For The Chocolate Drip:
• 75gm Dark Chocolate Chips.
• 75gm double cream.

To Decorate:
• Chocolate Chips (White and Dark).
• Chopped Curly Wurly.
• Fudge Pieces.
• Peanut Butter Cups.
• Chocolate non-perils.

Equipment:
• 3X20cm loose bottomed cake tins.
• Small offset palette knife.
• Dough scraper/Flat Cake.
• 20cm Cake Card.
• Icing Turntable.
• Piping fitted bag with big open nozzle

Direction:

For The Cake:
  1. Preheat the oven to 180˚C.
  2. Line and grease the bases of 3X20cm loose-bottom cake tins.
  3. Now for the Cake, in boiling water, dilute the dark muscovado sugar and aside until needed.
  4. Using an electric handheld mixer in a mixing bowl, blend the caster sugar and stork with butter well.
  5. Then add the eggs (one at a time) and beat it with each addition. Now, add the cocoa powder along with the buttermilk and beat until it gets smooth. Stir over the bicarb and flour and beat until well absorbed, then slowly pour in sugar mixture water, beating.
  6. Once the batter becomes smooth, put it evenly in cake tins and bake for 20-25 minutes, until the skewer inside the cake comes out clean. And then allow it to cool in the same tins for 5 more minutes, take out the cake into the wire racks to cool completely.

The Buttercream:
  1. For buttercream, whisk both the Stork and the Peanut Butter until it gets smooth and fluffy for about 4-5 minutes. Then add icing sugar in the mixture and again whisk it for further 5 minutes until very pale.
  2. When the cakes are chilled, press them together with a layer of buttercream between each cake. Now, it’s time to put the cake into cake card and onto an icing turntable (if using) and with a small palette knife, spread a helping of buttercream on the top and sides of the cake (Safely). Make the top and sides of the cake as smooth and sharp as possible, then let it cool (chill) for 20 minutes. The leftover buttercream is kept in the piping bag.
  3. Meanwhile, by the time. Prepare a ganache by putting the chocolate chips into a heatproof bowl. In a small saucepan put the cream to a simmer, remove it from heat and place it over the chocolate chips. Rest for 30 seconds and whisk together into a smooth and glossy ganache.
  4. Pour a little ganache over and sides of the cake and allowing it to run down the sides. Let it chill for 10 minutes.
  5. As a finisher, pile various chocolate chips and some sweets on the top of the cake.

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