Peanut Butter & Chocolate Cake

While I'm away in California, I've decided to detox from the internet.

I've spent a lot of time writing up posts for the eight weeks I'm away. I left it late in all the chaos so there were several nights where I found myself eating peanut butter off a teaspoon at 3am while staring at my laptop, desperately willing the posts into existence.



I often feel that normal recipe posts I schedule somehow lose their heart and end up a bit flat. So instead of trying to recreate my normal posting (as I did for my finals, for instance), I thought I would try something a bit different.

Enter the Foundations series. There will be seven posts on techniques and processes fundamental to baking (or, at least, to baking in my kitchen). The first post looks at rubbing in, a method mainly used to make pastry. It's going to be published on the 4th. I've even branched out into basic videos.



I know it's not exactly a novel idea in the blog world and there are lots of great guides out there. I still wanted to show my methods so you could see how I make the things you see featured here. The posts cover some of the kitchen tasks I love the most, that I want to share and help you to love too. They're the things that I type into my recipes but wish I could elaborate on.

There will also be two 'Best of...' posts focusing on some favourite summer ingredients.

I really hope you enjoy the posts I've organized, I've put a lot of effort into them.



For today, however, I have cake.

It's a significantly classier way to eat peanut butter than my sneaky late night spoonfuls.

I've been waiting for Joy the Baker's book to arrive for ages. Though many things caught my eye, this was the first recipe to have metric pencilled in and to be christened by butter smears. It's a great recipe - punchy with peanut butter without being dry. I made a half recipe in a 6" tin so that's what I've put below. Double for a 8-9" cake.

After two tearful, over-tired disasters with curdled cream cheese icing, I turned to ganache. I'm glad I did - I think it would have been too sweet. The cream I was using for the ganache was pretty thick so I was thinking of thinning it with a little milk. Then I opened the fridge and spotted the buttermilk. It made for a beautiful ganache - not too sweet with a very subtle tang. Another time I might add a bit more. Much to my annoyance, I managed to overwork the final coat so it lost the gloss and I couldn't repair a few mistakes - but, of course, it didn't change the lovely taste.

(While I realise it's somewhat ridiculous to claim I can write a series on the foundations of baking in the same breath as admitting several failures, we are all human & I think it's important that blogs show that).

Anyway.

Here's to a long holiday, to the birthday I'll have there, to summer, and to you, my lovely readers - have a slice of cake! I'll miss you all.



Peanut Butter & Chocolate Cake
(adapted from Joy the Baker's Cookbook)

For the cake:
130g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/8 tsp salt
100g peanut butter (I used crunchy)
45g unsalted butter, soft
50g caster sugar
50g soft brown sugar
75g (1.5) eggs, lightly beaten
75ml buttermilk

For the chocolate ganache:
150g dark chocolate (approx 72%)
125ml double cream
25ml buttermilk
1 tbsp light brown sugar

To finish:
small handful of peanuts (I used salted)
approx 1 tbsp cocoa nibs

Preheat the oven to 180C/350F. Butter and flour a 6" cake tin (double all ingredients for a 9" tin or two 8"). Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.

Weigh the peanut butter, butter, caster sugar and brown sugar into the bowl of a stand mixer. Cream together, beating for about 4 minutes until light and fluffy. Scrape down the bowl with a spatula. Add the egg in small splashes, beating very well in between. When the egg is incorporated, clean down the sides then add half the flour. Mix on low speed until the mixture starts looking uniform, then add the buttermilk in a steady stream. Once you've added all the buttermilk, take the mixture off the stand mixer. Add the rest of the dry ingredients and fold in with a spatula.

Transfer to the prepared tin and level. Bake for 30-35 minutes or until a toothpick can be removed cleanly from the middle. Leave in the tin for five minutes then transfer to a wire rack to cool. When the cake is totally cool, split it into two or three layers with a serrated knife.

To make the ganache, chop the chocolate up into small chunks and place it into a bowl. Put the double cream, buttermilk and brown sugar in a small pan and warm over a medium heat. When it starts to steam, pour over the chocolate, pushing all of the chunks into the liquid. After a few moments start stirring in the centre, slowly incorporating the rest of the liquid until you have a thick, glossy ganache. Leave to cool for a few minutes to thicken slightly.

Place the layer that was the top of the cake upside down on the serving plate on top of some strips of parchment paper. Smear some ganache over the layer, then add the next cake layer. Repeat for the next layer if you cut into three. Cover the cake with a thin layer of icing - a masking coat - then put in the fridge to chill. Finally cover the cake with a full layer of ganache, trying not to overwork it. Arrange the peanuts and cocoa nibs on top of the cake for contrasting crunch.

Best served at room temperature, though it keeps well covered in the fridge for a few days.

(Makes approximately 8 slices)

Chocolate Swiss Roll with Peanut Butter Mousse

This is the other cake I took to my friend Sam's birthday party last friday, along with the Raspberry and Pistachio Baked Cheesecake. 

Sam said I could let my imagination run wild and to go for more dessert than cake. So I chose an exciting idea I had thought up at 1:45am and then tweeted about a few weeks ago - partly because I thought it would be suitable and partly because just the thought of having the whole thing in my house made my thighs expand. 

I adapted a recipe from David Lebovitz's Ready for Dessert for the cake (partly because the recipe intrigued me with the water addition), adapted a recipe from Whisk Kid for the mousse and used some leftover hot fudge sauce to pour over it. It turned out really well and everybody seemed to enjoy it - soft light sponge, creamy peanut butter mousse and then the dark contrast of the outside. I was particularly pleased with the sponge as it didn't crack or dry out. Another time I'll just use ganache for simplicity, so that's what I've put below. Another time I might smooth the ganache over the ends too, as it looked a bit uneven.

I had both cakes happily sitting in the fridge waiting to leave while we got into our costumes. Then, about half an hour before we needed to leave, I got a text from Sam's girlfriend asking if I had any candles for the cake she was making him. Whoops. No idea why I didn't think to ask - I was so glad I hadn't made a traditional cake at that point. So I whipped the candles out of the top and piped some remaining mousse down the middle to hide the craters in the sauce. Sorted. 

Only remaining problem - all photos included candles, especially because I thought they were pretty. So no hiding from my faux pas. I got a shot of the final version in my fridge to show you but the colours were so off I had to make it black and white...

Chocolate Swiss Roll with Peanut Butter Mousse

(cake adapted from David Lebovitz's Ready for Dessert and mousse from Whisk Kid, here)

For the cake:

60g plain flour

30g cornflour

20g cocoa powder

1/2 tsp baking powder

pinch of salt

3 eggs, separated

35ml cold water

120g golden caster sugar

Preheat the oven to 175C/350F and line the bottom of a 12" by 8" (or slightly bigger) swiss roll tin. Butter the sides. Sift the flour, cornflour, baking powder, cocoa powder and salt together three times. In the bowl of a stand mixer with the whip attached, whisk the egg yolks and water together on high speed for 1 minute. Turn down and add the caster sugar, then whip on high until the mixture is pale and thick and leaves a trail when the whisk is lifted - about 5 mins. Put to one side. In another clean, dry bowl (I transferred the first mix to another bowl then washed my KA bowl as I only have one) whisk the eggs whites until stiff peaks. 

Place the yolk mix bowl on a damp cloth to stop it moving. With your non-dominant hand, slowly start sifting the flour mixture into the bowl while your dominant hand folds in with a whisk. When the flour is totally incorporated, add 1/3 of the whites and fold in with a rubber spatula to lighten the mix. Finally add the rest of the whites and fold in until uniform. Pour into the baking sheet, spread evenly and place into the oven. Bake for 12-15 minutes or until springy to touch in the center but not too brown, especially at the edges. 

While the cake is baking, cut two large rectangles of parchment paper bigger than your pan. Lay one on a work surface then sprinkle with a few tsps of caster sugar and have the other handy. When you take the cake from the oven, leave it to rest for one minute, then slide a knife around the edge of the pan and flip onto the sugary parchment. Peel off the parchments on the bottom of the cake. Score a line gently about 1" from one end. Place the new parchment over the top and start rolling from the scored edge, keeping it tight. When you finish, wrap the whole roll in a tea towel and leave to cool. 

For the mousse:

100g cream cheese

175g peanut butter

100g icing sugar

200ml double cream

In a medium bowl beat the cream cheese until smooth. Add the peanut butter and icing sugar and beat again until smooth and uniform. In a separate bowl, whip the cream until fairly stiff. Add 1/3 of the cream and fold in to lighten, then add the remaining cream and fold in until uniform. Put in the fridge to chill for 1 hour. 

To assemble:

50g dark chocolate

75ml double cream

20g soft brown sugar

Carefully unwrap then unroll the cake then spread over the peanut butter mousse thickly, leaving an inch around the sides. Re-roll and then place on your serving plate. Chop the chocolate and place it in a small bowl. Heat the cream and sugar until the sugar is dissolved and it's nearly boiling, then pour over the chocolate. Leave for a minute then stir until smooth and glossy. Spoon over the swiss roll until evenly coated (you could do this on a rack to stop there being drips on the plate). Chill for 1 hour before serving. 

(Makes about 10-12 slices)

A Selection of Choc Ices

When I was little, I used to spend at least one day a week with my grandparents. In the summer, I almost always had a choc ice for pudding after lunch. I used to rummage through the draw to find the smallest teaspoon and then carefully crack the top of the choc ice. It was a very precise process. 

In the end I ended up making not only the classic vanilla ice cream, but three other combinations. There's  a peanut butter ice cream (chopped peanuts on top), a peanut butter and vanilla (one peanut) and finally, a peanut butter with a core of fleur de sel caramel left over from this cake (fleur de sel).

I have to admit, making these ended up being a rather messy business. I got chocolate everywhere. The fridge, the freezer door, the freezer drawers, the work surfaces, the floor, the puppy, my face, my hair and most definitely my hands. This was an early shot. It got messier. 

I found the recipe for this peanut butter ice cream on Baked Bree. It's a great recipe. The peanut butter is distinct but not cloying and even people who don't really like peanut butter seem to like it. I'm going to have to make some more soon.

Otherwise, I used a very dark 85% chocolate and my favourite vanilla ice cream recipe. The peanut butter ones are great - the dark chocolate still has a very distinct flavour and plays off the creamy ice cream. I'm glad I used chunky peanut butter. I like having the nuts in the ice cream and it churned without any problems. 

I have to admit that the star of this show was definitely the over-the-top peanut butter with the fleur de sel caramel. It's wicked but oh so good. 

Peanut Butter Ice Cream

(recipe adapted from Baked Bree)

240g chunky peanut butter
340ml whole milk
550ml double cream
75g brown sugar

75g caster sugar

2 tsp vanilla essence

Spoon the peanut butter into a saucepan and stir over medium heat until it is melted. Pour in the milk and whisk to combine, followed by the double cream. Stir in the sugar and vanilla. Whisk until the mixture is smooth and the sugar has dissolved. Chill overnight then churn according to the instructions for your ice cream maker.

(Makes 1 litre)


Choc Ices

1 litre of ice cream (can be of multiple flavours)
about 300g dark chocolate
toppings (peanuts, fleur de sel etc)

Line a 9 inch square tin with cling film, making sure you have some overlap. Spread the ice cream evenly into the pan (this is easiest if it's freshly churned). Freeze until solid. Lift out with the cling film then chop into cubes (I did mine into five bars and then split these into five).  Put back in the freezer for a bit to harden up again. To add a caramel middle, cut a cube into a 2/3 chunk and a 1/3 chunk. Use a melon baller to scoop out a hole in the bigger chunk. Fill with caramel and top with the other chunk. Melt about 100g of chocolate in a bowl over a double boiler. Leave to cool for a few minutes. Use a toothpick to pick up a cube of ice cream, then spoon the chocolate over until it is covered. Set onto a tray lined with greaseproof or similar and add any topping. Repeat, then melt more chocolate and so on until you have finished.

(Makes 25)

Peanut Butter Biscuits

When I think of peanut butter, the first thing that comes to my mind is the film Meet Joe Black and Brad Pitt's wonderful expression as he takes that perfectly peaked spoonful and puts it in his mouth. It's a lovely thought that one of the most striking experiences to someone in a body for the first time was a certain taste. There is a wonderful innocence as he discovers the world through every sense but it is the peanut butter that stays with me. 

Taste memories can be as clear as pictures and just as powerful: the old Jamaican lady in the film says "take that nice picture you got in your head home with you, but don't be fooled. We lonely here mostly too. If we lucky, maybe, we got some nice pictures to take with us" - I would imagine Joe Black's pictures include the taste of peanut butter.  I know some of my most treasured memories revolve around flavours and come to life every time I taste them again, blossoming out before my eyes. 

On that note, maybe I should make some madeleines...

I think my favourite time for these biscuits is with a glass of milk or cup of tea in a quick break from work. They're deep, intense and yet light. They're also very easy to throw together - I knocked this batch up in about half an hour this afternoon with things from the cupboards. 

As I didn't have any demerara sugar, I decided to change it up a bit and use golden caster with a little cinnamon. The finished biscuits tasted a little like snickerdoodles (or at least, like the snickerdoodles I made in the summer) but with an intense depth of flavour from the the peanut butter - it really comes through as the second wave of flavour hits. 

They have a lovely texture - it's almost like a cake, but crumbly and crisp in a different way and definitely not dense and chewy like a cookie.  I call them biscuits out of habit but they're not crisp all the way through. 

Peanut Butter Biscuits

(I think the recipe is Delia in origin - I only have a family copy)

110g peanut butter (crunchy or smooth, up to you)

75g butter at room temperature

110g soft brown sugar

175 plain flour

1 egg

3/4 tsp bicarbonate of soda

demerara/ golden caster sugar and (optional) a sprinkle of cinnamon to top

Preheat oven to 180C and lightly grease a baking tray. To use a food processor, simply blend all ingredients except the sugar/cinnamon. If using a mixer/by hand, beat the butter and sugar together first and then beat in the rest of the ingredients (especially if your butter isn't very soft). Sprinkle a few tablespoons of the demerara/golden caster sugar onto a plate and optionally sprinkle a little cinnamon over the top (I reckon I used maybe 1/4 tsp, maybe a bit more). Then shape balls out of the dough (I made mine walnut sized) and squish them into the sugar to make discs. Turn them over and place onto the baking tray. Bake for 15-20 minutes or until golden brown. Leave on the sheet for five minutes before removing to a wire rack. I recommend eating at least one while still warm. 

Makes about 15.