- Nonstick cooking spray
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 Eggs
- 3/4 cup dairy Sour Cream
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 3 ounces bittersweet chocolate, melted and cooled
- 1/2 cup creamy Peanut Butter
- 1 recipe Salted caramel glaze, recipe below
- Sea salt (optional)
MethodLightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- 125ml sunflower oil, plus extra for greasing
- 7 large eggs, separated
- 2 tsp vanilla bean paste
- 375g golden caster sugar
- 50g cocoa powder
- 300g plain flour
- 1 tsp bicarbonate of soda
- 250g light soft brown sugar
- 150ml double cream
- 140g butter, softened
- ½ tsp salt
- 250ml double cream
- 250g dark chocolate, finely chopped or grated
- sea salt crystals, to decorate
- Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
- Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
- Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
- Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
- To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.
- 100ml double cream
- few drops of vanilla extract
- 75g smooth peanut butter
- 50g icing sugar
- 20g banana chips, crushed, plus 6 whole to serve
- 2 tbsp salted caramel sauce
- 50g peanut brittle, crushed
- Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
- To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
- Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.
- 1 2-layer-size package chocolate cake mix
- 1 cup butter, softened
- 1 cup creamy Peanut Butter
- 1/4 cup milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 1/2 cups lightly salted peanuts, chopped
- Preheat oven to 350 degrees F. Grease and flour 2 8-inch round cake pans; set aside. Prepare cake mix according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until tops spring back when lightly touched. Let cakes cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire racks.
- Meanwhile, prepare frosting. In a large mixing bowl combine butter and peanut butter. Beat with an electric mixer on medium speed until smooth. Add milk and vanilla and beat on low just until combined. Slowly add powdered sugar, beating on low until sugar is just incorporated. Increase speed to medium-high and beat for 1 minute.
- Use some of the frosting to fill and then crumb coat the cake. Chill the cake for 10 minutes to firm up the crumb coat. Generously frost the cake with the remaining frosting.
- Make swirls in the frosting with the back of a spoon, using gentle pressure and lifting the spoon straight up at the end of each movement.
- Cupping some of the peanuts in your hand, lightly press them around the sides of the cake. Once the sides are covered, use the peanuts that have fallen down onto the plate to press into any open spots.