delicious magazine recipes
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 tbsp vanilla extract
1 cup hot coffee
4 heaped tbsn peanut-butter
Peanut-butter Chocolate Fudge Frosting
1/2 cup smooth peanutbutter
1/2 cup unsalted butter, room temperature
2.5 cups icing sugar, sifted
3/4 cup cocoa powder, sifted
1/2 tsp vanilla extract
Salted peanuts, for topping
Pre-heat the oven to 180°c. Grease 2x22cm cake tins.
Combine all the dry ingredients.
Mix together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients.
Place the hot coffee and peanut-butter in a bowl and allow the peanut-butter to soften/melt slightly and incorporate into the batter. Mix thoroughly.
Pour the batter into the prepared cake tins and place in the oven.
Bake for 35-40 minutes until a skewer inserted comes out clean. (If you feel that the cake is browning too quickly, turn the heat down half way)
Remove the cakes from the oven and allow to cool on a wire rack.
To make the frosting, beat the peanut-butter and the butter until well combined and fluffy.
Slowly beat in the icing sugar and cocoa powder until the mixture is quite stiff. Add the vanilla and the milk/cream and beat until glossy and creamy.
When the cakes are completely cooled, frost them using the peanut-butter frosting. Sprinkle over the salted peanuts and serve.delicious magazine recipes