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Peanut butter cake with salted praline crust
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Savor toffee peanut shards, cream cheese frosting, and fluffy chocolate chip cake.
Ingredients:
  • 250g unsalted butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 340g (2 1/4 cups) self-raising flour, sifted
  • 115g (3/4 cup) plain flour
  • Pinch of salt
  • 250g sour cream
  • 60ml (1/4 cup) milk
  • 150g 70% cocoa dark chocolate, finely chopped
  • 270g (1 1/4 cups) caster sugar
  • 250ml (1 cup) water
  • 150g (1 cup) roasted salted peanuts
  • 500g cream cheese, at room temperature
  • 425g (2 3/4 cups) icing sugar mixture, sifted
  • 350g smooth peanut butter
Instructions:
  • Preheat the oven to 180C and generously grease and line two 20cm round cake pans with baking paper for easy removal after baking.
  • Cream together butter, sugar, and vanilla bean paste using an electric beater until light and fluffy. Add eggs one at a time, mixing well after each addition. Alternate adding combined flour and salt with sour cream and milk, stirring until just combined. Gently fold in chocolate. Divide the batter between pans and bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the praline, line a baking tray with parchment paper. Combine sugar and water in a saucepan over medium-low heat. Stir constantly for 5 minutes until the sugar dissolves. Increase the heat to bring to a boil. Let it simmer without stirring for 30-35 minutes until it turns deep golden, brushing the sides with a wet pastry brush. Add peanuts and pour onto the tray. Let it set for 30 minutes. Break into pieces in a sealable plastic bag using a rolling pin.
  • Create the frosting by using an electric beater to cream the cream cheese until pale and creamy in a bowl. Slowly incorporate the icing sugar until smooth, then add the peanut butter and beat on low until just combined.
  • Trim the cakes using a large serrated knife and cut each cake horizontally into two layers. Begin assembling by placing one cake base on a platter and spreading 1 cup of frosting over it. Layer the cakes with the remaining frosting, finishing with a layer of cake on top. Spread the rest of the frosting over the top and side of the cake. Decorate the side of the cake with praline and top it with the remaining praline.

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