Attack of the Monster Sponge

Raindrops on roses and whiskers on kittens aren’t a few of my favourite things.

Peanut butter, chocolate chips and Cookie Butter?

NOW, that’s some swag I can get on board with.

I’d been wanting to make my own version of a Homesweethome monster for some time. So when my birthday rolled around I gave myself the best present I could think of.

A-Peanut-Butter-Chocolate-Chip-Triple-Decker-Cake-with-Biscoff-Cookie- Butter-Icing-White-and-Dark-Chocolate-Fudge-Ganache-and-Reese’s-PB-Cups

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And if you get through that mouthful you’ve definitely burned enough calories for a slice.

Lets start with the sponge:

  • 350g plain flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 2/3 cup natural, unsweetened peanut butter
  • 2 cups brown sugar
  • 4 large eggs
  • 2 cups buttermilk
  • 2 teaspoon vanilla extract

…and a REALLY big bowl

Instructions
  1. Preheat the oven to 170oC
  2. Into a bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Add the flour and buttermilk to the wet mixture one spoon at a time, until just combined.
  5. Separate into four greased cake tins
  6. Bake for about 40 minutes or until a skewer comes out dry. If baking all in the same oven at the same time, be sure to rotate 3/4 of the way through the cooking time. Don’t open the oven door before that though, or  your cakes will sink!

Now for the frosting.

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If you haven’t already tried Biscoff Cookie Butter Spread GO OUT AND BUY SOME IMMEDIATELY.

It’s like crack in a jar.

For this frosting, the smooth type is best.

To a WHOLE jar add:

  • 50g of butter
  • 300g of icing sugar

Mix lick heck until it’s as light as a cloud before smearing between each layer and around the sides of the cake.

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Like a lovely cookie butter jacket. (‘scuse the PJ’s)

For good measure, I added some crushed up Reese’s Peanut Butter Cups. Just to be safe.

Next, make the Chocolate Ganache

  • 250g good quality dark chocolate
  • 235ml double cream
  1. Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
  2. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward, letting it drip down the sides

If this is one step too far, you can just melt chocolate gently in a microwave and dribble it over the top. The messier the better I say!

Finally, chuck on more Peanut Butter Cups (and anything else you can get your hands on) Et Voila!

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Isn’t she BEAUTIFUL?

And she went down a treat, let me tell you.

This is one monster the kids won’t be hiding under the bed from.

BB x

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