Strawberry Peanut Butter Cup Cake
What up, ya’ll. Happy Friday (or Saturday, if you’re in Australia). Today I made a cake.
In the great divide between sweet and savoury, I always lean towards the more savoury things in life. Always have. But regardless of my natural tendencies, every now and then you need to bang out a wicked dessert and rock that sweet craving. Even when I was running the doughnut pop-up shop with my brother, I always tried to sneak a savoury element into our recipes (bacon, thanks for being awesome. Thyme, you’re pretty alright yourself).
Earlier this week we released a video with #HungerFree from a dinner I held/cooked/shot a few weeks ago. The campaign is amazing, and a great way to enjoy a fantastic meal, and double up on your tab, and give back to someone who isn’t yet able to enjoy the same privileges as others. Think of it like treating someone to a meal. Really amazing – and something I’m proud to be a part of. Here are some shots of our day on the beach.
If you want to check out more about #HungerFree, head to hungerfree.org. And consider hosting your own double-up dinner event. It’s the perfect opportunity to a great meal with friends and family, and at the same time really positively impact the lives of so many folks who desperately need freedom from poverty, hope, and a great meal.
Let DtheP eat cake. Someone important said that a few hundred years ago. Right?
For some reason, I woke up today craving peanut butter and chocolate. So this happened. No. Complaints. From. This. Dude. This cake is super rich, tailor-made to pair with a cup of dark coffee. Or red wine. And is really easy to through together. Give it a go when you’ve got that wicked peanut butter chocolate craving.
Strawberry Peanut Buttercup Cake
For the cake;
1 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups yoghurt
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla extract
For the white glaze;
2 cups icing sugar
1/2 teaspoon vanilla extract
4 tablespoons heavy cream
1 tablespoon golden corn syrup
For the chocolate business;
1 1/2 cups milk chocolate chips
3 tablespoons heavy cream
1 tablespoon butter
10 mini peanut butter cups, sliced in half
8 – 10 strawberries, stems removed
K, let’s cook ya’ll.
Preheat your oven to 350 degrees.
First, let’s bake a cake, shall we. Prepare two bowls, one with your dry ingredients and one with your wet ingredients. Pour half of the dry ingredients into the wet, and give them a mix. When they’ve incorporated, pour the rest of dry in and mix until smooth. Liberally grease (butter, please) a bread pan, and pour in your batter. Smooth the top of the batter with a spatula, and toss the pan in the preheated oven. Bake for 50 – 55 minutes, until an inserted toothpick comes our smooth.
Allow the cake to cool in the pan for 20 minutes, then transfer to a rack to cool completely.
Pour your icing sugar into a bowl. Whisk in your vanilla extract and cream until smooth. Pour the glaze over your cooled cake, and allow to set up. About 20 minutes.
While the glaze is hardening, make your chocolate. Set a heatproof bowl over a saucepan filled with 1 inch of water, and bring to a simmer. Add your chocolate, cream, and butter to the bowl, and allow to melt together, giving it a stir every so often. When melted and smooth, remove from the heat, and pour over your cake.
Top the cake with your peanut butter cups and strawberries, and go to town.