DifficultyIntermediate

Treat your family and friends to an unforgettable cake 🎂

Chocolate Cake

Yields1 Serving
Prep Time45 minsCook Time35 minsTotal Time1 hr 20 mins

Ingredients
For the cake:
 1 ¾ cups all purpose flour
 2 cups sugar
 ¾ cup cocoa powder
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 cup First Choice Amasi
 ½ cup oil
 3 eggs, room temperature
 1 tsp vanilla essence
 1 tbsp good quality instant coffee, dissolved in a cup of hot water
For the peanut butter and chocolate icing:
 500 g First Choice Butter
 4 tbsp First Choice Milk
 1 kg icing sugar
 1 tsp vanilla essence
 pinch of salt
 6 tbsp smooth peanut butter
 ½ cup cocoa

Directions
For the cake:
1

Grease the cake pans with butter or nonstick spray and preheat oven to 180°C.

2

Sift all the dry ingredients together.

3

Combine all the wet ingredients except for the coffee.

4

Mix the wet and dry ingredients and combine by gently mixing with a hand whisk in a figure 8 motion.

5

Lastly, add the coffee while continuing to mix in 8 motion.

6

Divide between 2 medium-sized, greased cake pans.

7

Bake at 180°C for 35 minutes.

8

Allow cake to cool completely before icing.

For the peanut butter and chocolate icing:
9

Whisk the First Choice Butter in an electric mixer for 5 to 10 minutes until it is light and fluffy.

10

Slowly add the icing sugar while the mixer is on.

11

Add the vanilla essence, milk and salt.

12

Divide the icing in half.

13

Sieve cocoa into the one half and mix with an electric mixer.

14

Put the peanut butter in the other half and mix in with a wooden spoon.

15

Cut the cake in 1cm layers.

16

Spread peanut butter icing in-between layers.

17

Cover the entire cake with one coat chocolate icing, using an off-set spatula to smooth the icing.

18

Place in the fridge to set.

19

Add another coat and repeat the process until the cake has a beautiful even layer of icing with crisp edges.

20

Drip First Choice Caramel Dessert Topping off the edge of the cake.

21

Decorate with chocolate shavings, chocolate balls, and chocolate cookies.

Ingredients

Ingredients
For the cake:
 1 ¾ cups all purpose flour
 2 cups sugar
 ¾ cup cocoa powder
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 cup First Choice Amasi
 ½ cup oil
 3 eggs, room temperature
 1 tsp vanilla essence
 1 tbsp good quality instant coffee, dissolved in a cup of hot water
For the peanut butter and chocolate icing:
 500 g First Choice Butter
 4 tbsp First Choice Milk
 1 kg icing sugar
 1 tsp vanilla essence
 pinch of salt
 6 tbsp smooth peanut butter
 ½ cup cocoa

Directions

Directions
For the cake:
1

Grease the cake pans with butter or nonstick spray and preheat oven to 180°C.

2

Sift all the dry ingredients together.

3

Combine all the wet ingredients except for the coffee.

4

Mix the wet and dry ingredients and combine by gently mixing with a hand whisk in a figure 8 motion.

5

Lastly, add the coffee while continuing to mix in 8 motion.

6

Divide between 2 medium-sized, greased cake pans.

7

Bake at 180°C for 35 minutes.

8

Allow cake to cool completely before icing.

For the peanut butter and chocolate icing:
9

Whisk the First Choice Butter in an electric mixer for 5 to 10 minutes until it is light and fluffy.

10

Slowly add the icing sugar while the mixer is on.

11

Add the vanilla essence, milk and salt.

12

Divide the icing in half.

13

Sieve cocoa into the one half and mix with an electric mixer.

14

Put the peanut butter in the other half and mix in with a wooden spoon.

15

Cut the cake in 1cm layers.

16

Spread peanut butter icing in-between layers.

17

Cover the entire cake with one coat chocolate icing, using an off-set spatula to smooth the icing.

18

Place in the fridge to set.

19

Add another coat and repeat the process until the cake has a beautiful even layer of icing with crisp edges.

20

Drip First Choice Caramel Dessert Topping off the edge of the cake.

21

Decorate with chocolate shavings, chocolate balls, and chocolate cookies.

Peanut Butter Chocolate Cake