I love a good chocolate cake and this one is deep, dark and delicious offset by sweet nutty peanut butter frosting. A perfect pairing.
Don't be worried about the quantities, this recipe has a lot of sugar and makes a very liquid batter - but it works!
85g/3 oz dark chocolate
300ml/10 fl oz brewed coffee
600g/21 oz sugar
360g/12.7 oz plain/all purpose flour
160g/5.6 oz cocoa powder
2 teaspoons bicarbonate soda
1 teaspoon baking powder
1 teaspoon salt
150ml/5 fl oz vegetable oil
300ml/10 fl oz buttermilk
1 teaspoon vanilla extract
200g/7 oz peanut butter (I use crunchy but you can use smooth if you prefer)
450g/5.9 oz icing/powdered sugar
Preheat your oven to 170C/325F/Gas 3.
Chop the dark chocolate an pop into a bowl. Pour over the hot coffee and stir to melt the chocolate. Set aside to cool.
Pop the sugar, flour, cocoa powder, baking powder, bicarbonate soda and salt into a large bowl.
In a separate bowl whisk the eggs until frothy.
Slowly add the oil, buttermilk, vanilla extract and chocolate/coffee mixture to the eggs, whisking to combine.
Now add in the dry ingredients a spoonful at a time, mixing well.
Grease and line two 9" cake tins with baking parchment. (At a push you can use 8" tins).
The batter will be very liquid and there will be a lot of it!
Pour the batter equally between the two prepared tins.
Bake for 50 minutes.
Allow to cool in the pan before turning out.
To make the frosting, whisk the butter and peanut butter together until light and fluffy.
Whisk in the icing sugar and beat until the frosting is light and fluffy.
Spread the frosting over one sponge, place the other on top and use the remaining frosting to decorate the top of the cake.