Chocolate Peanut Butter Cake FOR A CROWD

By RecipeTin Eats · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F (160°C fan). Grease a 23 x 33 cm (9 x 13 in) metal cake pan with butter and line it with paper that overhangs the sides.
2. Sift the flour, cocoa, baking powder and baking soda into a large bowl. Add the sugar and salt and whisk briefly.
3. Add the eggs, milk, oil and vanilla and whisk until lump-free, about 30 seconds.
4. Add the coffee powder, then the boiling water, and whisk to combine. The batter will be very thin. Pour it into the pan.
5. Bake for 45 minutes, or until a wooden skewer inserted in the centre comes out clean. Cool for 10 minutes, then cool fully on a wire rack (about 2 hours).
6. Beat the softened butter on high for 3 minutes until soft and fluffy.
7. Add the icing sugar in 3 batches, beating on low speed first and then increasing the speed, adding more sugar after each batch is incorporated.
8. Once all the icing sugar is in, add the peanut butter, salt and milk and beat on high for 3 minutes until fluffy.
9. Place the chocolate and cream in a small bowl and microwave in 15-second bursts on high, stirring between each, until smooth. Cool for 10 minutes.
10. Spread all the frosting over the cake from edge to edge.
11. Drizzle half the chocolate and the melted peanut butter over the top at random, then scatter with the halved peanut butter cups. Drizzle with the remaining chocolate and peanut butter and sprinkle with the chopped peanuts.
12. Serve right away. Refrigerated leftovers keep for 5 days and should be brought to room temperature before eating.

Summarized from RecipeTin Eats's video. Watch it for the details.

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