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


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.

Chocolate cake with mint chocolate frosting

When it comed to chocolate I just love the Hummingbird Bakery frosting with cream cheese that reminds me of my mothers frosting for her chocolate cake. But because I use this frosting so much, it is fun to alter it a little sometimes, and the easiest way is of course to make a mint chocolate frosting. This version is not too minty, I still wanted the frosting to taste of chocolate, so for me this is perfect, but you can add more or less of peppermint essence to create the flavour you like.

I found this cake quite Christmasy because of the mint flavour and decorated it sparsley with candy cane sprinkles, which was an effective way to make a holiday cake.

Chocolate cake with mint chocolate frosting, serves 8-10

The cake, 2 sponges

400 ml caster sugar

330 ml plain flour

4 tbsp cocoa

2,5 tsp vanilla sugar

2,5 tsp baking powder

135 g melted butter

3 eggs

200 ml hot (recently boiled) water

Mix the dry ingredients in a bowl. Add eggs, butter and water and stir to combine. Pour it into one or two round 20cm springforms and bake in a low oven for 35-45 minutes in 175C. Leave to cool completely. Remove from the tin(s). If you only used one tin, but the cake in half with a bread knife.

Mint chocolate frosting

400 g icing sugar

150 g softened butter

60 g cocoa

300 g cream cheese, cold

2 tsp peppermint essence

Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat for about 5 minutes until you have a glossy frosting. Add the peppermint and beat to incorpotate.

Divide the frosting in four. Add the first 1/4 to spread onto the base sponge. Put the other sponge on top and use 2/4 to cover the whole cake with the frosting (both sides and on top). Use the last 1/4 to pipe decorations on top. Add candy cane sprinkles if you like.