Chocolate peanut butter slab cake recipe

by BabyYumYum
Baby Yum Yum - chocolate peanute butter slab cake easy dessert recipe
Reading Time: 2 minutes

The name says it all: it’s filled with chocolate and peanut butter, and that’s enough to convince us to try it! But if you need another reason, it’s for the peanut butter ganache. 

This takes about 1h30 and serves 12. 

You will need:

50g cocoa powder 

125ml boiling water 

200g butter, softened 

330g caster sugar 

1 teaspoon vanilla extract 

3 eggs, beaten lightly 

140g smooth peanut butter, at room temperature 

225g self-raising flour 

35g plain flour 

180ml buttermilk 

220g milk chocolate (try a filled one like Caramello), chopped coarsely

For the peanut butter ganache

500g white chocolate, chopped finely 

100g smooth peanut butter, at room temperature 

250ml cream

How to make the chocolate peanut butter slab cake

1 Preheat oven to 180°C. Grease a deep 20cm x 30cm rectangular (at least 4cm deep) cake pan; line base and sides with baking paper, extending 2cm on all sides. 

2 Stir cocoa and the water in a small heatproof jug until cocoa dissolves. 

3 Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Gradually beat in eggs, then cocoa mixture and peanut butter until combined (mixture may look curdled at this stage). On low speed, fold in flours and buttermilk, in two batches, until smooth. Spread the mixture into the pan, level the top. 

4 Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Stand the cake in the pan for 5 minutes before turning out onto a wire rack to cool. 

5 Make peanut butter ganache: Place chocolate and peanut butter in a medium heatproof bowl. Heat cream in a small saucepan until almost boiling; pour over chocolate mixture, whisking until smooth. Cover; refrigerate for 1 hour, stirring occasionally until mixture is chilled and thickened. Beat thickened peanut butter ganache with an electric mixer for about 10 seconds until pale and fluffy.

6 Spread ganache on top of cooled cake. Decorate with the chocolate.

Top Tip: The un-iced cake can be made up to 2 days ahead; store in an airtight container at room temperature. The peanut butter ganache is best made on the day of serving.

Looking for something the kids will absolutely love? Try these bedazzled biscuits. 

Related Articles