Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peanut butter & chocolate tray-baked cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Peanut Butter & Chocolate Tray-Baked Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Peanut Butter & Chocolate Tray-Baked Cake is something which I have loved my whole life. They’re nice and they look wonderful.
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook peanut butter & chocolate tray-baked cake using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Peanut Butter & Chocolate Tray-Baked Cake:
- Prepare For the main cake
- Prepare 340 g self-raising flour
- Prepare 75 g apple sauce
- Prepare 250 g light muscavado soft sugar
- Get 2 teaspoons baking powder
- Make ready 4 large eggs
- Prepare 2 heaped tablespoons of crunchy peanut butter
- Make ready For on top of the cake
- Prepare 400 g smooth peanut butter
- Make ready 600 g milk chocolate (melted)
- Prepare 2 tablespoons crunchy peanut butter (added into melted chocolate)
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Instructions to make Peanut Butter & Chocolate Tray-Baked Cake:
- Pre-heat oven to 180°C/350°F/Gas Mark 4. - Grease and line a deep baking tin of roughly 12” x 9”.
- Add the flour, sugar, baking powder and apple sauce to a mixing bowl. In a separate bowl add your eggs and beat them together so that they’re just mixed. Add them to the flour etc. and then mix all the ingredients together, along with the peanut butter, until well combined. I used a mixer to do this for 4-5 minutes.
- Scoop the mixture into the baking tin and spread evenly and then pop into the oven to bake for roughly 20 minutes, until golden brown and a skewer comes out clean when poked into the middle.
- Remove from the oven and let it stand for 15 minutes. Then, spread the 400g of smooth peanut butter all over the top, evenly, and the put the cake into the fridge (still in the tin) for around 2 hours to set the peanut butter.
- Melt your chocolate (in a bowl over simmering water is the best way) and add the peanut butter to it. Spread this evenly all over the peanut butter topping of the cake and then return to the fridge for 2-3 hours for the chocolate to set (again, still in the tin).
- Finally, remove from the tin and cut into 12 good sized pieces. Enjoy!
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