Let’s just take a moment to reflect on the awesomeness of the above cake. Despite the cake batter being as runny as pancake batter, and my scepticism that it will actually work, it baked wonderfully, and it didn’t disintegrate into 1000 pieces when I took it out of the pan. Compared to my last few cake attempts, I rate that as a sign of success.
I used the recipe for chocolate cake from Yuppiechef’s Art of Baking Course (which is available for free at their online cooking school). It results in a deliciously moist cake, that is a perfect accompaniment to the magic that is Peanut butter and nutella frosting. I doubled the recipe from lesson 4, and instead of hot water and instant coffee, I used a cup of chocolate flavoured Nespresso coffee. My boyfriend is a bit of a coffee snob, we don’t have instant coffee in the house. I don’t drink coffee even though I love the smell of it.
The combination of peanut butter and nutella results in frosting that tastes like Reese’s peanut butter pieces on steroids. I may have eaten spoonfuls from the bowl.
And in keeping with my recent stream of selfies with cake, I had to take a #koekselfie with my latest creation. Koek (pronounced cook) is the Afrikaans word for cake. It is also a synonym for a part of the female anatomy. #sorrynotsorry
- 200g smooth peanut butter
- 100g nutella
- 2 cups icing sugar
- 4-6 Tbsps milk
- Add the peanut butter and nutella to the bowl of an electric mixer with the whisk attachment.
- Mix until combined and uniform in colour.
- Alternate adding ½ cup of the icing sugar and 1 tablespoon of milk, mixing between each addition.
- If the mixture is a bit dry and not creamy enough, add a tablespoon of milk at a time until it is at your desired consistency. If the mixture is too runny, add a touch more icing sugar.