Ultimate Chocolate Cream Cake with Peanut Butter Frosting
adapted from here
For the Cake:
3 cups self-raising flour
2 cups caster sugar
1 1/2 teaspoons vanilla extract
3/4 cup cocoa powder
2 teaspoons bi-carb, sifted
200g butter, softened
1 cup natural yoghurt
2 large eggs
1 cup of boiling hot coffee (I made a double espresso and added boiling water to measure one cup).
For the Filling:
300ml whipped cream
For the Peanut Butter Frosting:
125g unsalted butter, softened
1/2 cup smooth peanut butter
1 1/2 - 2 cups icing sugar, sifted
2 or 3 tablespoon milk
For the Peanut Butter Swirl:
50g Peanut butter chips
Make the Cake:
Preheat the oven to 180°C. Grease and line the base of two 20cm round baking tins with baking paper.
Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and mix until the ingredients are fully combined.
Pour the batter into the prepared tins and smooth the tops. Bake for about 30 - 35 minutes or until a cake tester comes out clean. Allow to cool in the tin.
Make the Peanut Butter Frosting:
Place the peanut butter and the butter in the bowl of an electric mixer fitted with the paddle attachment and mix until they are creamy. Add the icing sugar and beat on low for about one minute. Add the milk and beat on medium until you have a creamy buff-coloured frosting.
Make the Peanut Butter Swirl Mixture:
Melt the peanut butter chips and cream together in a small bowl suspended over a pan of boiling water. Don't let the pan touch the water.
Spread one of the cakes with the whipped cream, place the other cake on top. Spread the frosting thickly over the top of the cake. Put the melted peanut butter chip mixture into a piping bag. Cut a small hole in the tip and pipe a large swirl on top of the cake.