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1
Heat the oven to 180C (gas mark 4).
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2
Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
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3
Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined.
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4
It's important not to beat the batter too much - just long enough to make it smooth.
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5
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes.
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6
The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip.
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7
Another test is to insert a skewer into the centre of the cake - it should come out clean.
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8
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
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9
For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted.let cool for 5 minutes.with a hand mixer,beat the chocolate and peanut butter until well blended.
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10
spread over the top of the cooled cake.
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11
Sprinkle vermicelli choco until coated.slice and serve.
