Friday 22 November 2013

Chocolate and Peanut Butter Cake Slices

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chocolate and Peanut Butter Cake Slices. They are made up of a peanut butter flavoured sponge, and then iced with a delicious and easy chocolate icing. The peanut butter is a twist on the classic vanilla sponge, and adds a saltiness to the cake slice which is a good contrast to the sweet chocolate icing.
Fans of peanut butter will love this recipe, but you could also make this cake with a plain vanilla or chocolate sponge - the chocolate icing would be good on anything.

A Simple List of Ingredients:

1. Plain Flour
2. White Sugar
3. Brown Sugar
4. Milk
5. An Egg
6. Bicarbonate of Soda
7. Butter
8. Peanut Butter
9. Boiling Water
10. Cocoa Powder
11. Icing Sugar
12. Salt

Bismillah, let's bake!

First, I preheated my oven to Gas Mark 4.

I placed eight ounces (226 grams) of plain flour into a bowl.

I added four ounces (113 grams) brown sugar.

Along with four ounces (113 grams) white sugar and a pinch of salt.

I stirred all the dry ingredients well, and then set them aside.

Next, in a small bowl, I poured in 60 ml of milk.

And, cracked in one egg.

1/2 teaspoon bicarbonate of soda

And, whisked it together with a fork, and set is aside.

Then, I placed 3 and 1/2 ounces (99 grams) of butter into a saucepan.

And, melted it over a low heat.

Then, still on a low heat, I added two tablespoons of smooth peanut butter. You could use the crunchy type too.

And, stirred it well to combine.

Then, I measured out 125 ml boiling water from the kettle.

And, poured it into the pan.

I mixed well to combine it into a smooth paste.

I then poured the peanut butter mixture into the flour mixture.

And, mixed it until it was half mixed.

Then, poured in the egg and milk mix.

I mixed everything well until creamy. I did need to add a splash more milk in though, to get the batter to the right texture.

Then, I spread the mixture into a greased (but not lined) Swiss roll tin.

And baked it for 22 minutes in the preheated Gas Mark 4 oven.

While the cake was baking, I made the decadent chocolate icing. First, I melted 3 and 1/2 ounces (99 grams) of butter in a saucepan.

Once the butter had melted, I added two heaped tablespoons of cocoa powder.

With three tablespoons of milk.

I mixed it well over the low heat until smooth and then removed it from the heat.

And, finally, put in eight ounces (226 grams) of sifted icing sugar.

And stirred it well until smooth.

 After the cake had baked, I let it cool for ten minutes and then threw on the icing.

I spread it all over the sponge, and allowed it to set for a few minutes. But you could slice it straight away - it would still be delicious!

 I cut it into finger slices ...

.. and served!


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.