Chocolate cake with peanut butter frosting

Cake number two for work last month was a recipe from the same great blog as where I found the lemon cheesecake; Matrepubliken [The Food Republic].

Both the cake and the frosting are sweet and if you don’t have such a sweet tooth as I, then I would recommend to make a less sweet chocolate cake (any recipe will do), but do keep the frosting as it is, becaus it is perfect. Perfect, do you hear?! Do not mess with perfection.

I can’t wait to try the frosting on some cupcakes next. Just make it, if you love peanuts or peanut butter this will blow you away!

Chocolate cake with peanut butter frosting, serves 12

Cake:

120 g butter
200 g milk chocolate
100 ml peanut butter, preferably crunchy
50 ml cocoa
3 eggs
250 ml caster sugar
250 ml plain flour

150-200 ml crunchy peanut butter
450 ml icing sugar
200 g Philadelphia cheese

Preheat the oven to 175C. Butter a cake tin. Melt the butter in a saucepan. Add the chocolate and peanut butter. When it is all melted, add the cocoa. Pour the mixture into a mixing bowl and beat in the eggs, one at the time, with an electric mixer. Add the sugar and flour to combine. Pour into the cake tin and bake for 25-30 minutes. Leave to cool completely before spreading on the icing. 

Mix the peanut butter, cream cheese and icing sugar together and spread onto the cake in a thick layer. Keep in the fridge before and after serving.

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