Ingredients:-
200g butter, softened
1 cup raw caster sugar
1 teaspoon vanilla extract
2 eggs
180g dark chocolate, melted, cooled
1/4 cup cocoa powder
1 3/4 cups self-raising flour
1 cup buttermilk
Peanut butter frosting
125g butter, softened
3/4 cup smooth peanut butter
1 cup icing sugar mixture
Peanut butter ganache
75g milk chocolate
75g dark chocolate
1/3 cup thickened cream
2 tablespoons smooth peanut butter
Method:-
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate and cocoa, beat until just combined.
Step 2
Add half the flour and half the buttermilk. Stir to combine. Repeat with remaining flour and buttermilk. Spoon mixture into pan. Smooth surface. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Transfer to a wire rack to cool completely.
Step 3
Make frosting: Using an electric mixer, beat butter and peanut butter until light and fluffy. Gradually add icing sugar mixture, beating constantly until combined.
Step 4
Make ganache: Place chocolate, cream and peanut butter in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Refrigerate for 5 minutes or until thick and spreadable.
Step 5
Meanwhile, using a serrated knife, cut cake into thirds horizontally. Place base on a plate. Spread with half the frosting. Repeat with middle layer and remaining frosting. Sandwich with cake top. Spread cake with ganache. Set aside for 20 minutes to set. Serve.
