Chocolatey cake with chocopeanut


  • 175 grams softened butter
  • 175 grams caster sugar
  • 150 grams cake flour/self raising flour
  • 3 large eggs
  • 150 grams cocoa powder,sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup yogurt or evaporated milk
  • 1 pin chof salt
  • 100 grams dark chocolate,1/3 cup peanut butter and 150g vermicelli chocolate
  • 100 grams chopped butter


1_ Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

2_ Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.

3_ Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

4_ Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

5_ For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted.let cool for 5 minutes.with a hand mixer,beat the chocolate and peanut butter until well blended. spread over the top of the cooled cake.

6_ Sprinkle vermicelli choco until coated.slice and serve.