125g milk chocolate pieces (choc chips are a bit small and melt away, so try using a roughly cut up dairy milk or something)
For the buttercream
600g icing sugar (you cannot subsitute this with caster!)
120g unsalted butter
250g cream cheese
200g smooth peanut butter
For the hard chocolate glaze
300g semisweet (60% cocoa) chocolate
100g unsalted butter
2-3 tablespoons golden syrup
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Method Prep:30min › Cook:30min › Extra time:1hr › Ready in:2hr
Grease cake tin(s) well. I used a large rectangular baking tray, to later cut the cake in half and layer it. It is better to use two medium depth cake tins.
Preheat oven to 160 C. My oven is a bit weird so I only had mine at 140 C.
Sieve flour, cocoa powder, sugar, bicarb and salt together in a (very) large bowl. Mix well. Add oil and soured cream and mix them in very well so that all the dry mixture is now moist and dark chocolaty colour.
In a bowl, mix water, vinegar and vanilla. Add to mixture and continue to stir. When the mixture looks even, beat the eggs and add this very slowly, bit by bit to the batter, stirring the whole time.
Before pouring into cake tins, add chocolate chunks and stir through evenly. Pop into oven and let it bake for 30-35 minutes. Try not to open the oven during this time or it will sink!
When it is baked, allow it to cool in the tin for about 20 or 30 minutes and then carefully turn it out (CAREFUL IT IS SO MOIST AND SOFT) and let sit for another 10 or 20 mins. I even put mine in the fridge a wee bit.
Buttercream Filling: Beat with electric mixer the butter and cream cheese, add the sugar when it looks even. Beat beat beat. Add peanut butter! This bit is very sticky. Beat!
Spread thinly and evenly over cake, set in fridge for 5 minutes, then richly, thickly cover the cake (you have PLENTY.) Put the iced cake in fridge. (No need to cover)
Chocolate Glaze: Simply melt chocolate and butter in a bowl over boiling water. Be so careful not to allow any water/condensation in! And when the chocolate is quickly and successfully melting, take off the hob and add syrup. It should be very melty and sticky. While still gooey, pour aaaalll over cake.
Put back in fridge, the chocolate should harden and taste kinda toberloney. MMM. Or you could eat while it is still hot.
Top with roast salted peanuts and chocolate shavings! Best enjoyed with a cup of coffee :) Keeps for days.
I used same amount sunflower oil instead of vegetable oil (Personal preference).
Have family with Nut allergies so instead of Buttercream filling used Cream and raspberry jam filling! Delish - 08 Feb 2011
This is absolute indulgence - and a delicious recipe, I have used a friends recipe using mayonaise I think in place of the soured cream, and it is gorgeous but this cake turns out so moist and flavoursome! - 26 Sep 2008