PEANUT BUTTER
CHOCOLATE CAKE
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ COOLING & REFRIGERATION) SERVES 12
½ cup (50g) dutch−processed cocoa
½ cup (125ml) boiling water
185g butter, softened
1½ cups (330g) caster sugar
1 teaspoon vanilla extract
3eggs
¼ cup (70g) smooth peanut butter
1½ cups (225g) self−raising flour
½ cup (75g) plain flour
¾ cup (180ml) buttermilk
220g peanut butter−filled milk
chocolate (33% cocoa),
chopped coarsely
PEANUT BUTTER GANACHE
360g white chocolate, chopped
2 tablespoons smooth peanut butter
½ cup (125ml) pouring cream
1 Preheat oven to 180°C/160°C fan.
Grease a deep 20cmsquarecake pan;
line base and sides with baking paper.
2 Stir cocoa and the water in a small
heatproof jug until cocoa dissolves.
Cool for 10 minutes.
3 Beat butter, sugar and extract in a
small bowl with an electric mixer until
pale and fluffy. Beat in eggs, one at a
time, then cocoa mixture and peanut
butter until combined (mixture may
look curdled at this stage). Beat in
sifted dry ingredients and buttermilk,
in two batches, until smooth. Spread
mixture into pan.
4 Bake cake for 1¼ hours or until
a skewer inserted into the centre
comes out clean. Stand cake in pan
for 5 minutes before turning, top−side
up, onto a wire rack to cool.
5 Meanwhile,make the peanut
butter ganache.
6 Beat cold peanut butter ganache
with an electric mixer until pale and
fluffy. Spread ontop of cooled cake;
top with peanut butter−filled chocolate.PEANUT BUTTER GANACHE
Place chocolate and peanut butter
in a medium heatproof bowl. Heat
cream in a small saucepan until
almost boiling; pour over chocolate
mixture, whisking until smooth.
Cover; refrigerate for 1 hour, stirring
occasionally until mixture is chilled
and thickened.Mum’s The Word Entertaining
PIÑA COLADA CAKE
WITH CARAMEL GLAZE
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ STANDING & COOLING) SERVES 12200g salted butter, softened
¾ cup (165g) caster sugar
2 tablespoons coconut−flavoured
liqueur
3eggs
440g can crushed pineapple in natural
juice, drained well
⅔ cup (160ml) coconut cream
1⅓ cups (105g) desiccated coconut,
toasted
1¼ cups (185g) self−raising flour
1 teaspoon baking powderCARAMEL GLAZE
1½ cups (375ml) thickened cream
¾cup (165g) firmly packed
brown sugar
1½ tablespoons liquid glucose syrup
½ teaspoon sea salt flakes
1½ teaspoons vanilla extract1 Preheat oven to 170°C/150°C fan.
Grease a deep 20cmsquarecake pan;
line base and sides with baking paper.2 Beat butter, sugar and liqueur
in a large bowl with an electric mixer
untilpaleandcreamy.Beatineggs,
one at a time, until just combined.
Fold in pineapple, coconut cream,
desiccated coconut and combined
sifted flour and baking powder.
Spread mixture into pan.
3 Bake cake for 50 minutes or until a
skewer inserted into the centre comes
out clean. Stand cake in pan for
15 minutes before turning, top−side
up, onto a wire rack to cool.
4 Make caramel glaze.
5 Place cake on a wire rack over
an oven tray. Pour two−thirds of
the glaze over the cake. Stand for
30 minutes or until glaze is cool and
set. Servecake with remaining glaze.CARAMEL GLAZE
Bring cream, sugar, glucose and salt
to the boil in a small saucepan over
low heat, stirring, until the sugar
dissolves. Boil for 20 minutes or until
caramel is thick and golden. Remove
from heat; stir in extract. Cool for
20 minutes or until thickened.COOK’S
NOTES
PIÑA COLADA CAKE
WITH CARAMEL GLAZE
The cake can be made up
to 3 days ahead; store in
an airtight container at
room temperature.56 AWW FOOD • ISSUE TWENTY SEVEN