Peanut butter drip cake

A dark chocolate sponge is sandwiched and covered with peanut buttercream, drizzled with a rich chocolate ganache then topped with chocolate biscuits and sweets.

Ingredients

For the sponge

• 80g dark cocoa powder (we used Green & Blacks)
• 350g light muscovado sugar
• 1 tbsp espresso powder
• 300ml boiling water
• 300g unsalted butter, softened, plus extra for greasing
• 150g dark chocolate, roughly chopped
• 6 medium free-range eggs, fridge-cold, beaten
• 1 tbsp vanilla bean extract
• 220g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder

For the peanut buttercream

• 225g unsalted butter, softened
• 250g smooth peanut butter
• 375g icing sugar
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• 2 tbsp milk

For the chocolate ganache

• 150g dark chocolate (at least 70% cocoa solids), finely chopped
• 300ml double cream

You’ll also need

• 3 x 20cm sandwich tins, greased and base-lined with non-stick baking paper
• An electric mixer 

Method 

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1. Heat the oven to 170°C/150°C fan/gas 3½. Put the cocoa powder, 100g of the muscovado sugar and the espresso powder into a large measuring jug. Pour in the boiling water and whisk with a balloon whisk until smooth.
2. In a medium pan set over a low heat, melt the butter and the remaining sugar until dissolved. Add the dark chocolate and slowly melt together, stirring occasionally.
3. Once melted, take off the heat, pour in the cocoa and coffee mixture, beaten eggs and vanilla bean extract, then whisk with a balloon whisk until combined. Sift the flour, bicarb and baking powder into a large mixing bowl, then pour over the chocolate mixture with a pinch of salt. Gently mix with a balloon whisk to form a smooth batter.
4. Divide the batter equally between the prepared tins and level using a spatula. Bake for 20-25 minutes until the sponges have risen and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then turn out onto a wire rack to cool comcompletel