Chocolate Chip PeanutButter Cake

Ok so this is a first blog for me, really! Thought I’d start with this….

So I had a few friend family friends come over for a BBQ and it being close to 4th July (was the 3rd) I let America inspire me. With peanut butter and chocolate a classic combination I thought I’d convert an All-in-one recipe and top it with a peanut butter butter-cream, naturally. Still this cake is not as guilt inducing as the title suggests. Mega tasty as it was, it too was kinder on the waistline and mind. By replacing regular flour with buckwheat, fibre is added and gluten is eliminated. An addition of ground linseed also boosted fibre further and generally reduced guilt with its Omega oils. I’d the added issue of running out of icing sugar and having the shops closed before realising that, but thankfully castor sugar works fine for the butter cream should you face a similar disaster. However the result will be slightly gritty even if you do beat like a baker possessed! But i wouldn’t worry about it as it just tastes too good and the added texture suits the cake.

Peanutbutter Chocolate cake

Serves 10

You can bake this in a 20cm flan tin for as I did (I find this feeds more people) but you can always bake this in 2 smaller sandwich tins for a taller cake.

190g Buckwheat flour

190g Butter

190g Castor Sugar

3 Eggs

1 tbsp Smooth peanut butter

1tbsp Cocoa powder

1tbs Ground Linseed (optional)

1/2 tsp Baking powder

Handful chocolate chips

Peanut Butter buttercream

120g Smooth peanut butter

8 tbsp Butter or low-fat spread (that suitable for baking)

75g Icing sugar ( in case of desperation use about 60g of castor)

1/2 tsp Vanilla extract

Pinch of salt

1 tbsp Cream


1. Ok to bake the cake you need to firstly preheat that oven to 180C (will update this for people who don’t use my oven, later….) then add all cake ingredients apart from chips into a blow and beat till light and fluffy. This will take 3 min max! Fold in them chocolate chips lastly before poring it into a prepared tin.

2. Pop it in your oven for 15 min. When finished take cake out of tin and leave it on a wire rack to cool.

3. Meanwhile get cracking on the butter cream either by hand or with an electric mixer.  Start by adding the peanut butter and butter into a bowl and beat till smooth. Now add the sugar and the salt and mix till texture is as desired. Finish by another quick beat to incorporate the cream and vanilla.

4. Spread or pipe buttercream onto cooled cake and sprinkle with baby chocolate chips. Serve, eat, enjoy!


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