Peanut Butter Chocolate Cakes
A girlfriend of mine recently walked down an aisle of a chapel wearing a stunning off white fishtail gown to besee the love of her life standing a few metres away. She was simply radiant. I was honoured to have been a part of her special day and to have attended her (rather hilarious) hens night a few weeks earlier.
A black and pink girls night out was all she was after and I made these sweet little gluten free peanut butter & chocolate cakes , that fitted (pretty close to) perfectly with the black and pink theme. I promised I'd post them here, and here they are with love and happiness for the gorgeous bride and good friend; Laura. To you and El - wishing you happiness (and cake!) in your adventure together.
Gluten Free Peanut Butter Chocolate Cake
This recipe is adapted to a peanut butter chocolate sheet cake from my Gluten Free Triple Chocolate Cupcakes and I sandwiched them together with some (crunchy) Peanut Butter Frosting!
120g butter
150g chocolate
1 cup (125g) almond meal
1/3 cup (60g) potato flour
1/3 cup (35g) cocoa
1/2 tsp baking powder
1/3 cup (95g) smooth or crunchy gluten free peanut butter
1/3 cup (70g) castor sugar
1/4cup (60ml) milk
3eggs
Preheat oven to 165DegC and line a lamington tray with baking paper.
For cupcakes:
Line a 12 hole cupcake tin and cook at 180DegC for approximately 12-15minutes.
Melt butter and chocolate by your preffered method. Allow to cool.
Mix together dry ingredients with a whisk to ensure there are no lumps and flours and baking powders are evenly dispersed.
Whisk eggs and add to flour mix along with peanut butter and the cooled chocolate mixture. Mix to combine but do not over beat.
Pour into lined tray and bake for approximately 15minutes. This will depend on the size of your baking tray, so make sure you check the cake with a skewer.
Remove from oven and allow to cool completely.
Peanut Butter Frosting
100g butter, softened
1tsp vanilla essence
1 1/2 cups (240g) gluten free icing suar, sifted
1/4-1/2 cup gluten free peanut butter (smooth or crunchy - it's up to you!)
1-2tblspn milk
Beat butter, 1/4 cup peanut butter and vanilla essance until smooth. (if you used crunchy peanut butter, then clearly, it won't be 'smooth'). Add 1/3 of the sifted gluten free icing sugar, beat. Repeat with remaining icing sugar in batches. Beat on high for 3-5minutes. Add a tablespoon of milk to reach desired consistency. Add food colouring as you wish.
Taste test and add remaining peanut butter if you wish.
Frost cakes and enjoy the looks on people faces when they realise the frosting tastes like peanut butter!
To Assemble Peanut Butter Sandwiches:
When the cake has cooled completely remove baking paper and place on a cutting board. With a cookie cutter (don't use anything too detailed or it will break, stick with scalloped circles, hearts maybe or plain squares and circles) carefully cut shapes out of your sheet cake.
Keeping the cutout shapes on the board. Use a piping bag to frost half the shapes with Peanut Butter Frosting or any flavour you like!(This can be done by spreading the frosting on with a knife or spatula however, you are more likely to have breakages.) Place the plain shapes on top of the frosted halves and gently squeeze together.
Transfer to a cake stand or place in a tin for transportation.
Enjoy!
