Chocolate Peanut Layer Cake

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 cup caster sugar
• 1 cup self-raising flour
• 2 tablespoons cocoa powder
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup milk
• 125 g butter, melted
• 1/2 cup crunchy peanut butter
• 1/4 cup nutella (choc-hazelnut spread)
• 250 g chocolate (dark or milk is your choice)
• 200 g heavy cream

Recipe

• 1 place all ingredients into a mixing bowl; beat on slow speed for 3 minutes.
• 2 scrape down the sides of the bowl occasionally.
• 3 bake in a moderate (180°) oven for 45 minutes.
• 4 cool cake before cutting into 3 layers.
• 5 line tin with enough (glad wrap) cling film to cover the whole cake.
• 6 melt chocolate in a pan, remove pan from the stove and stir in cream, just enough to combine.
• 7 if you over stir the cream/chocolate it will make the cream go icky.
• 8 add peanut butter and nutella and stir through.
• 9 leave gnash on the bench to cool.
• 10 spread enough gnash on the bottom and middle layers, so that they stick together.
• 11 spread the rest of the gnash on the top and sides of the cake.
• 12 cover the cake with the glad wrap and return to the fridge for at least 2 hours, over night is even better.
• 13 and there you have a beautiful cake.