Chocolatey cake with chocopeanut Recipe

Name: Chocolatey cake with chocopeanut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams softened butter; 175 grams caster sugar; 150 grams cake flour/self raising flour; 3 large eggs; 150 grams cocoa powder,sifted; 1 tsp baking powder; 1 tsp vanilla extract; 1/3 cup yogurt or evaporated milk; 1 pinch of salt; 100 grams dark chocolate,1/3 cup peanut butter and 150g vermicelli chocolate; 100 grams chopped butter

Servings: persons

175 grams softened butter
175 grams caster sugar
150 grams cake flour/self raising flour
3 large eggs
150 grams cocoa powder,sifted
1 tsp baking powder
1 tsp vanilla extract
1/3 cup yogurt or evaporated milk
1 pinch of salt
100 grams dark chocolate,1/3 cup peanut butter and 150g vermicelli chocolate
100 grams chopped butter

1
Heat the oven to 180C (gas mark 4).
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.
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.
4
It's important not to beat the batter too much - just long enough to make it smooth.
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.
6
The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip.
7
Another test is to insert a skewer into the centre of the cake - it should come out clean.
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.
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.
10
spread over the top of the cooled cake.
11
Sprinkle vermicelli choco until coated.slice and serve.

1145

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 grams softened butter, 175 grams caster sugar, 150 grams cake flour/self raising flour, 3 large eggs, and more.

Yes, Chocolatey cake with chocopeanut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolatey cake with chocopeanut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions