Peanut butter drip cake
Meanwhile, make the peanut buttercream. Put the butter and peanut butter in a mixing bowl and whip using an electric mixer until light and fluffy. Add the icing sugar, one-third at a time, whisking between each addition, until smooth and stiff. Whisk in the vanilla, salt and enough milk to make a mixture that spreads easily.
Once the sponges have cooled, use a serrated knife to level the tops, if needed. Put 1 tsp buttercream in the centre of a cake plate or stand, then put the first sponge in the centre. Smooth a 5mm layer of buttercream on top of the first sponge, then repeat with the next 2 sponges until all 3 cakes are stacked on top of each other. Smooth a thin layer of buttercream all over the cake – don’t worry if you pick up some of the crumbs – this layer is called the ‘crumb coat’. Once the cake is evenly covered, transfer to the fridge to chill for 30 minutes.
- Cover the cake with the rest of the icing in a smooth layer, then return to the fridge while you make the ganache.
- For the ganache, put the chocolate in a large heatproof bowl and put the cream in a pan set over a medium heat. Slowly bring the cream to the boil. As soon as it starts to bubble, pour over the chocolate and leave to stand for 2 minutes. Stir until the chocolate has completely melted, then transfer the ganache to a piping bag.
- Snip a small hole at the bottom of the piping bag and pipe the ganache steadily and generously around the edge of the cake so that some of it runs down the side creating the ‘drips’. Once you’re happy with the drips, cover the top of the cake with the remaining ganache. Smooth with a palette knife, then return to the fridge to set for 30 minutes.
- Decorate with a selection of your favourite chocolates or sweets – we went for Oreos, M & M’s and Kit Kats. Be creative!
delicious. tips
The cake will keep, covered, in the fridge for up to 2 days. Freeze the baked and cooled sponges, well-wrapped in baking paper and cling film, for up to 2 months. Defrost before completing the cake. The buttercream will keep in the fridge for up to 3 days, bring up to room temperature before using. Decorate right before serving.
