Chocolate snack cakes on a tray

Chocolate and peanut butter snack cakes

Name: Chocolate and peanut butter snack cakes
Total time: 1 h 10 min
Yield: Makes 9 (18 halves)
Cuisine: American
Ingredients: 200g unsalted butter softened, plus extra for the tin; 100g caster sugar; 100g soft light brown suagr; 3 eggs lightly beaten; 185g self-raising flour; ½ tsp baking powder; 40g cocoa powder; 3 tbsp whole milk; 2 egg whites; 80g caster sugar; 80g soft light brown sugar; 200g unsalted butter cubed; 125g smooth peanut butter; 500g (65%-75% cocoa content) dark chocolate chopped; to decorate rainbow sprinkles

Edd Kimber

Published: February 15, 2018 at 11:15 AM

Save recipe

Makes 9 (18 halves)

A little effort

Total time: 1 hr and 10 mins

+ chilling + cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Impress your friends and family with these fun and quirky chocolate snack cakes with peanut butter. These individual mini cakes may take a bit of time to make, but they're well worth the wait. Plus, keep them in an airtight container and they'll last for up to 3 days

Skip to ingredients

Alternatives

Complete the dish

These chocolate and peanut butter snack cakes have been created by original GBBO winner and expert baker Edd Kimber. Try them for a fun bake, then check out our rocky road, chocolate brownies, marble cake and other chocolate recipes.

Here’s Edd’s insider baking knowledge and inspiration for this recipe: These snack cakes are inspired by Ring Dings, an old-school American snack cake. My recipe uses that classic US mix of peanut butter and chocolate – sweet and salty. These are pretty big, so cut into halves and share with a friend.

Ingredients

Nutrition

CHOCOLATE CAKE

200g unsalted butter

softened, plus extra for the tin
100g caster sugar
100g soft light brown suagr
3 eggs

lightly beaten
185g self-raising flour
½ tsp baking powder
40g cocoa powder
3 tbsp whole milk

PEANUT BUTTERCREAM

2 egg whites
80g caster sugar
80g soft light brown sugar
200g unsalted butter

cubed
125g smooth peanut butter

CHOCOLATE COATING

500g (65%-75% cocoa content) dark chocolate

chopped
to decorate rainbow sprinkles

Nutrition: per serving

kcal511
fat26.8g
saturates17.3g
carbs57.3g
sugars37.9g
fibre1.3g
protein5.3g
salt0.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and lightly butter a 23cm square cake tin, lining the base with a piece of baking paper.
step 2

To make the cake, put the butter and sugars into a large bowl and beat with electric beaters for about 5 minutes until light and fluffy. Add the eggs a little at a time, beating until fully combined before adding more. Mix the flour, baking powder and cocoa powder. Fold the flour mixture into the butter and sugar, until fully combined. Pour in the milk and mix briefly until fully combined. Scrape the batter into the prepared tin and smooth the top. Bake for 25-30 minutes or until the cake springs back to the touch. Allow the cake to cool in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.
step 3

To make the buttercream, put the egg whites and sugars into a large, heatproof bowl and sit over a pan of simmering water stirring regularly until the sugar has dissolved and the mixture is warm. Remove from the heat and whisk with electric beaters on high speed until the mixture forms stiff peaks and comes to room temperature. Add the butter a little at a time, beating until fully combined and a smooth buttercream has formed. Mix in the peanut butter and a pinch of salt.
step 4

To assemble the cakes, use a long serrated knife to trim the top of the cake flat and then cut in half horizontally to get two even layers. Line the cake tin you used for the sponge with clingfilm and put the first layer of the sponge into the tin. Spread over the buttercream in an even layer. Top with the second cake layer and gently press together. Fold the excess clingfilm over the top of the cake and chill for 3 hours until firm.
step 5

When ready to assemble, use a serrated knife to gently saw the cake vertically into 9 equal-sized pieces. Put the cakes into the freezer while you melt the chocolate. Once ready, take the cakes one at a time from the freezer and dunk into the melted chocolate, coating completely. Use a large knife or spatula to lift the cake from the bowl and tap against the side to allow the excess chocolate to drip back into the bowl. Put the cakes onto a piece of baking paper, sprinkle with a few rainbow sprinkles and put the cakes into the fridge to set. Chilled, and kept in an airtight box, they will keep for 2-3 days.

Check out more of our chocolate recipes here...

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue