Peanut butter cake with salted praline crust
Indulge in crisp toffee peanut shards, cream cheese frosting and fluffy choc-chip cake.
INGREDIENTS
250g unsalted butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
100g (1/2 cup) caster sugar
1 teaspoon vanilla bean paste
4 eggs
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
SALTED PRALINE
270g (1 1/4 cups) caster sugar
250ml (1 cup) water
150g (1 cup) roasted salted peanuts
PEANUT BUTTER FROSTING
500g cream cheese, at room temperature
425g (2 3/4 cups) icing sugar mixture, sifted
350g smooth peanut butter
METHOD
Step 1
Preheat oven to 180C. Grease and line the bases and sides of two round 20cm (base measurement) cake pans with baking paper.
Step 2
Use an electric beater to beat butter, combined sugar and vanilla bean paste in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in combined flour and salt, sour cream and milk, in alternating batches. Fold in chocolate. Divide between prepared pans. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
Step 3
Meanwhile, to make praline, line a baking tray with baking paper. Place the sugar and water in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, brushing down the side with a wet pastry brush, for 30-35 minutes or until mixture turns deep golden. Quickly stir in peanuts and pour onto prepared tray. Set aside for 30 minutes to set. Place praline in a sealable plastic bag and use a rolling pin to break into small pieces.
Step 4
To make the frosting, use an electric beater to beat cream cheese in a bowl until pale and creamy. Gradually add icing sugar until smooth. Add the peanut butter. Beat on low speed until just combined.
Step 5
Use a large serrated knife to trim the tops of the cakes. Cut each cake horizontally into two layers. Place one of the cake bases on a platter. Spread with 1 cup of the frosting. Continue layering with remaining cake and 2 cups of frosting, finishing with a layer of cake. Spread remaining frosting over the top and side of cake. Decorate the side of the cake with praline. Top with remaining praline.
source:taste.com.au/recipes