A sinfully delicious Chocolate Peanut Butter cake to celebrate my new cookbook,TONIGHT!
Many thanks!
And why my new cookbook was a secret.
A proud moment for Dozer, seeing himself on the cover of OUR newcookbook!
A stark contrast to my first cookbookDinnerwhere I shared my journey with youall the way.
Readers have wondered, so Im explaining.
Speaking honestly (and I imagine my publisher is feeling very nervous right about now!
A proud moment for Dozer, seeing himself on the cover of OUR newcookbook!
), keeping it a secret wasnt any kind of intentional marketing strategy.
Also, unlike my first cookbook,Dinner, my team had little involvement with my second cookbook.
Rather than fail publicly, I decided to stay quiet until I knew for sure I could deliver.
Look at this gorgeous work of art. An edible Jackson Pollock!
So there you go.
Thats the truth behind why I kept it a secret until Isurprised youwith the news last week.
And now, lets celebrate.
Bring out the cake!
Nagi x
Layer cakes for a crowd are a logistical nightmare!
Bonus:higher cake-to-frosting ratio per person.
It looks like a Jackson Pollock but better, because its edible!
The chocolate cake
Heres what you need for the chocolate cake.
Flour just plain / all purpose flour.
Use “large eggs” sold in cartons labelled as such, 600g / 24 oz for a dozen.
No need to use pricier cake flour (actually makes the crumb too damp, I find).
Coffee powder (OPTIONAL!)
You cant taste coffee at all!
And its just a small amount.
Substitutewith hot freshly brewed coffee instead of boiling water.
As a general rule, baking soda is 3x stronger than baking powder.
Substitute Just use baking powder.
Eggs This recipe calls for large eggs which are eggs sold in cartons labelled as large eggs.
Sugar Just regular white sugar (granulated sugar).
Caster sugar / superfine sugar ist fine to use here too but not necessary.
Dont use brown sugar, makes the cake too damp and alters the flavour.
Be sure to use cooking salt (sold labelled as such) or kosher salt (US).
Milk Full fat cow milk is best though low fat works too.
Rule of thumb for baking butter gives things flavour but oil keeps things moist!
(Reason: butter hardens when cold, oil stays liquid).
Vanilla extract For flavour enhancement.
It doesnt make the cake vanilla-forward, it compliments the chocolate flavour.
So nice to have a cake recipe that does call foranythingto be at room temperature!
Unsalted butter Softened to room temperature so it can be whipped into a fluffy frosting.
This is soft enough to whip into creamy fluffiness but firm enough so it doesnt turn frosting into slop.
Pinch of salt To bring out the flavours in the frosting.
TOPPINGS recommended but optional!
You could make this without any toppings at all and Id still scoff it down.
Butwiththe toppings, it takes it over the top into Outrageous Land which Im always happy to be in!
Pick and choose as you just, what you like and what suits your budget.
Melted peanut butter Literally just peanut butter melted in the microwave turns it into perfect drizzle-able form!
(Is that a word??)
Chopped peanuts(oops, forgot a photo) For sprinkling!
I like to use salted peanuts.
How to make Chocolate Peanut Butter Cake
Make the cake first.
Speed things up by popping it in the fridge.
The cake
The cake part is so easy just one bowl and a wooden spoon!
(Well, whisk. )
Whisk dry Sift the flour, cocoa, baking powder and baking soda into a bowl.
Add the sugar and salt, then whisk to combine.
Add wet Add the egg, oil, milk and vanilla, then whisk.
Whisk well to combine.
Heads up:the batter is VERY thin!
Pourthe batter into a 23 x 33cm / 9 x 13 pan lined with paper.
Prevent screen from sleeping
Bakefor 45 minutes or until a skewer inserted into the centre comes out clean.
Then fully cool on a rack before frosting and decorating!
DECORATING
Spreadthe frosting on the cake.
Drizzle Melt the chocolate with the cream (15 second bursts in the microwave).
Heat the peanut butter until its runny enough to drizzle.
Let them both cool for a few minutes then randomly drizzle across the cake.
Use most now and reserve some for drizzling again once the other toppings are on.
Peanut butter cups Randomly scatter the peanut butter cups across the surface.
I cut the miniature ones in half and keep the mini, mini ones whole.
Stand back and admire your edible Jackson Pollock!
This cake is ready to go the moment you finish that last drizzle of chocolate!
Though it can easily serve 25.
The cake will stay fresh for 5 days so its got a terrific shelf life.
One less thing to do and, well, you know.
I love working with Rob!
And he wasinthe paper too.
Now that you know about it, I can start sharing cheeky Dozer behind-the-scenes photos from the making ofTonight!
Heres the first Dozer disrespecting my work, trampling all over the proofs.
Impossible to get mad at that face!
