Triple chocolate & peanut butter layer cake

This Easter, make a show-stopping cake
For a beautiful treat, top chocolate sponge with peanut butter icing, ganache drip pretzel bark, and chocolate eggs

Triple chocolate & peanut butter layer cake

Difficulty: Advanced Prep Time 45 min Cook Time 30 min Total Time 1 hr 15 mins Servings: 14 Calories: 870 Best Season: Summer


    • Preheat the oven to 180°C/160°C fan/gas degrees. 
      Three 19cm sandwich tins should be oiled and lined. 

      Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.

  1. Divide the batter between the tins and bake for 25-0 minutes or until the cakes are firm to the touch.
    Allow 10 minutes to cool in the tins before putting
    out onto a cooling rack to cool completely.
    They can be frozen for up to eight weeks at this point if carefully wrapped.

  2. While the cake is cooling, make the bark
    Microwave the chocolate in short bursts stirring every 20 seconds until smooth
    Spoon onto a parchment-ined baking pan and spread thinly with a spatula to produce a 35 x 20cm layer Sprinkle the chocolate chips pretzel bits and honeycomb over the top then refrigerate until firm
    Remove the bark from the fridge and let it aside for a minute come to room temperature before cutting it into shards
    with a sharp knife (if the chocolate is too cold it will snap rather than cut)
    Chill the cake once more until you're ready to decorate it

  3. To make the icing melt the chocolate in the microwave in short bursts stirring in between then set aside to cool
    Meanwhile with an electric whisk or stand mixer beat the butter icing 
    sugar and 1 tbsp boiling water slowly at first
    then increase the speed and whip until you have a pale fluffy icing
    Take a third of the mixture and toss in the peanut butter in a separate bowl
    If you want a deeper more chocolatey icing whisk the melted chocolate 
    into the remaining icing then whip in the cocoa powder

  4. With the peanut butter icing sandwich the three cakes together
    Half of the chocolate frosting should be used to coat the sides and
    top of the cake as well as to fill in the gaps between
    the layers scraping out any excess
    Allow 20 minutes for chilling
    This is known as crumb coating and it allows you to get a
    wonderfully smooth finish with the final icing

  5. Smooth the leftover chocolate frosting over the sides and top of
    the lightly chilled cake for a tidy finish
    Chill for another 20 minutes

  6. In a small saucepan, heat the cream until it is steaming
    Pour the dark chocolate over the cream in a mixing bowl
    Mix until the mixture is smooth and glossy
    Allow it cool for a few minutes at room temperature before transferring to a piping bag

  7. Pipe the ganache on top of the cake slightly overhanging the edge and dripping down nicely
    Do this all the way around the cake then add extra ganache to the center
    With a knife, smooth the top
    Set aside for 1 hour to allow the ganache to set

  8. Stick the bark shards into the cake with your fingers
    In and around the shards sprinkle chocolate eggs, popcorn, and pretzels
    To serve, cut into slices
    Keep in an airtight jar in a cold place for up to three days


If you don't have three cake tins, bake the sponges in batches, cleaning and drying the tin in between each one. You can use an 18cm tin if you don’t have 19cm tins, just bake each cake for 5 mins more.


Keywords: chocolate, peanut, butter, layer, cake

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