Tuesday, 31 December 2013

Classic Chocolate Cake with Chocolate and Peanut Butter Cream

This chocolate cake is baked to award my two daughters. They helped in cleaning the house by tidying up their study room.  It feels good to spruce up and clean up the house to welcome New Year.

2013 has come to an end.   On one hand,  I am  full of anticipation for what New Year has to offer.  On the other hand,  I feel nostalgic as I reflect the past year.  I guess it's common for adults to have mixed feelings about New Year. As for kids, they are always so happy. A piece of simple homemade chocolate cake can put big smiles on their faces.


I am not a big fan of chocolate cake. That's why I have never blogged about a chocolate cake before.   I chose this cake to get started as it's so easy.  Just like baking a butter cake, all the ingredients can be processed in a electric mixing bowl.  No extra step such as melting chocolate bars.  However, the cake is smooth, melting and chocolatey. With peanut butter cream frosting,   it tastes especially luscious.   My daughters love it.
CLASSIC CHOCOLATE CAKE WITH CHOCOLATE AND PEANUT BUTTER CREAM
(Recipe adapted from Donna Hay)


Ingredients
  • 170g butter, softened        
  • 1½ cup (265g) brown sugar       
  • 2 eggs        
  • 1½ teaspoon bicarbonate of (baking) soda       
  • 1½ cup (375ml) milk       
  • 2¼ cups (335g) plain (all-purpose) flour, sifted       
  • 3 teaspoons baking powder, sifted        
  • ½ cup (50g) cocoa, sifted
chocolate peanut butter cream
  • 100g butter, softened
  • 100g peanut butter (creamy)      
  • 2 cups (320g) icing sugar mixture, sifted
  • ½ cup (50g) cocoa, sifted
  • ¼ cup (60ml) milk


Directions
  1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well.
  2. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper.
  3. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
  4. For the frosting, beat the butter and peanut butter until pale and creamy. 
  5. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. 


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