Chocolate and Peanut Butter Cake

My blog turns 5 today!

What better way to celebrate this milestone than indulging in one of my favorite food combinations?! Chocolate and Peanut Butter!

Not only did I thoroughly enjoyed this decadent and rich treat, but I got to lit a candle, made a wish and blew it too! Made me feel like a kid again.


Now back to my blog, what ought to be spur of the moment past -time became a long-lasting and enjoyable hobby. 5 years , 2 laptops , 4 cameras and  161 posts later my baby, The Babbling Spoon,  is still here with number of supporters continuously growing.


It was an interesting 5 years and I got to bask in  occasional quirks that came with food blogging.   I might not earn a penny from this but doing what I love the most ( cooking, eating , travelling, photography ,  talking to people , eating some more) and sharing it in this blog is gratifying and rewarding enough.

So, thank you dear readers and followers for continuous support support!

Moist Chocolate cake

600 ggranulated sugar

360 g flour

160 g unsweetened cocoa powder

2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

3 eggs

175 ml vegetable oil

350 ml milk

1 tbsp. vanilla

instant coffee powder dissolved in 300 ml boiling water
butter for greasing

1. Put dry ingredients in a large mixing bowl and whisk together until well combined.

2.  Then add eggs, milk, vegetable oil and vanilla into the bowl. Beat using an electric mixer until  cake batter  is thick and homogenous . I let my big , mean kitchen machine do the dirty works for me.

2 . In a small cause pan, boil water and dissolve coffee powder. 

3. Add the hot coffee into the cake batter . Keep on beating the batter under high speed for 2-3 minutes. 

4. Grease bakings pans. (3  8-inches or 4 6-inches, like I did.) Evenly divide cake batter into your well greased pans. Bake in a preheated ( 180 °C) over for 30-35 minutes or until toothpick inserted comes out clean. Allow to cool.

Peanut Butter Frosting

150 softened butter

275 g Philadephia cream cheese

1 tsp. vanila

1 whole jar ( 350 g) peanut butter

250 g icing sugar

3-6 tbsp. cream

1. Using a kitchen machine or electric mixer , beat together butter , vanilla and cream cheese until pale and thick.

 2. Beat in peanut butter ( I used the chunky peanut butter just to play with textures ) and icing sugar.

 3. Gradually beat in cream until desired consistency is achieved.

4. Frosting should be thick but spreadable.

Chocolate ganache

150 g bitterchocolate

1 tbsp. butter

3 tbsp. cream

 1. Place a heat-proof mixing bowl over a pot of boiling water. Do not let water touch the mixing bowl. Put chopped chocolate and butter and allow to melt.

 2. Take mixing bowl from the heat and stir in cream.

3. Allow ganache to cool down a bit. About 10-15 minutes.

Assemble cake!

Put a layer of chocolate cake on to your cake platter. Smooth a generous amount of frosting , spreading it evenly. Carefully put another layer of cake. Top again with frosting.

Spread frosting on top as well as the sides of the cake. I suck at cake decorating and frosting, but it tasted great nevertheless. plus the crunchy texture of the peanuts certainly add some  character to it. Pop cake in the fridge for 20-30 minutes to solidify it. You can use this time to make your ganache .

Carefully pour ganache on top of the cake, let it sexily drip to the sides.

Hold on to your horses, look at the fruit of your labor, appreciated....

And eat! Do not forget to share with the people you love.