Some of you may remember that we recently put together an eBook of 10 great cakes that you can make yourself at home for well under $20 ($5.95) with our good friend Sarah from The Sugar Hit. We have decided to share a few with you on the site to inspire you.
This is definitely one for the dads (although everyone else will love it too). Classic chocolate cake layers topped with salty-sweet peanut butter frosting, a drizzle of chocolate, and decorated with chopped snickers bars. If you wanted to go really overboard, you could add a layer of caramel to this cake too (see the Salted Caramel Popcorn Cake), and feel free to switch up the chocolate bar that you use – mars bars, peanut butter cups, peanut M&Ms, even some chopped salted peanuts would be delicious.
- 1 x Classic Chocolate Cake
- 1 x Peanut Butter Frosting (recipe below)
- 100g dark chocolate
- 2x Snickers bars
For the peanut butter frosting:
- ½ cup peanut butter
- 300g butter
- 560g (3 ½ cups) icing sugar
- 4 tbsp milk
- Bake the cakes, and once they are completely cool, use a serrated edge knife to trim the layers flat.
- To make the frosting beat the butter and peanut butter with half the icing sugar until smooth and light. Add the remaining sugar and whip again until smooth and light. Finally, while mixing, stream in the milk and whip until smooth.
- Place a dab of frosting on the cake stand or plate that you want to serve the cake on, and use it to anchor the bottom cake layer to the plate.
- Scrape just under a third of the icing onto the layer and spread out evenly, right to the edge of the cake. Repeat with the second layer of cake, and then place the final layer on top.
- Pile the remaining icing onto the cake, and using a palette knife, spread it evenly over the top and down the sides of the cake. Go messily at first, and then once you have an even layer all over the cake, try to use long smooth motions with the knife to get an even finish. The layer will be thin and patchy, which is the ‘naked’ look we’re going for. Go around the edges first, and then finish by smoothing off the top. Place the cake in the fridge for 30 minutes to set.
- Break up the 100g of chocolate into a heat-proof bowl and melt in the microwave (short 20-second bursts, stirring well in between works well, but you know your microwave best).
- Pour the melted chocolate over the top of the cake, and quickly spread it to the edges, so that it drips down the sides.
- Chop the snickers into shards and chunks, and decorate the top of the cake. Serves 10-16.
We even made a quick video to show you how 🙂
For more great cakes like this check out our eBook of 10 great cakes that you can make yourself at home for well under $20 ($5.95) with our good friend Sarah from The Sugar Hit.