“There’s nothing better than a good friend, except a good friend with chocolate.”- Linda Grayson
This two layer Chocolate Cake was a little surprise gift for our friends T & J on their birthday. This time I tried out a new frosting- the Peanut Butter Buttercream. I decided to go for a recipe that uses very little of natural butter other than the peanut butter. The confectioners’ sugar added sweetness, volume and spreadability to the buttercream for frosting and the peanut butter flavor surprised me by complementing the chocolate cake deliciously. In addition, I learned a new technique of creating scrolls using melted chocolate which went all around the cake. The finishing touches were given by T & J’ s one year old naughty little toddler as he excitedly jumped into the cake...blame it on the lazy scribbles of chocolate on the cake;). Once the candles were blown and we dug into the cake, it was bliss to have one more Birthday and to watch a little face squeal in joy all slathered with cream and chocolate.
Peanut Butter Cream Chocolate Cake
100 g dark chocolate, melted, drawn as scrolls on parchment paper and chilled.
Make the cake:
1. Grease, line with parchment and flour a 9 x 2 inch (23 x 5 cm) round cake pan. Preheat oven to 350o F (177o C).
2. Sieve flour, baking soda and salt into a bowl.
3. Warm half the milk in a heat resistant glass bowl, using a microwave. Stir in the cocoa powder to the milk and keep covered.Once the cake cools, place it on a rotating table. Cut it into two equal horizontal halves using a wire cutter. Spread 1/3 of the buttercream between the layers. Use the remaining buttercream to frost the cake. Arrange the chilled chocolate scrolls on the sides of the cake. Throw in few more swirls....have fun!!