Chokoladekage med peanut butter frosting og karamel - nem bradepandekage
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Chocolate cake with peanut butter frosting and caramel

You love my chocolate sponge cake, which is why I’ve made another version with peanut butter frosting and caramel. A really delicious cake that’s perfect for a little afternoon hygge. Sheet pan cakes are so easy—you don’t need loads of equipment. The cake base can easily be made a day in advance, and then decorated before serving. Enjoy!

Dessert for 10-12 persons
Preperation 30 min. / Cooking 30 min. / Total 1 t.

Chocolate cake

Bake 1 portion of this chocolate cake

Peanut butter frosting

200 g butter, softened

250 g peanut butter, smooth

1 tsp. vanilla sugar

100 ml cream

350 g confectioner’s sugar


100 g sugar

30 g water

100 ml cream

45 g butter

1 tsp. sea salt


Chopped dark chocolate

Salted peanuts



Chocolate cake

Make the chocolate cake and let it cool.

Peanut butter frosting

Whisk together the butter, peanut butter and vanilla sugar until light and fluffy. Whisk in the cream a little at a time. Finally, add the confectioner’s sugar and whisk the mixture into an airy and even frosting.


Boil the sugar and water in a thick-bottomed pot without stirring it. Boil it until it turns brown. Stir in the cream and add the butter. Let it boil for a few minutes until it becomes a thick caramel. Add the salt and pour it into a small bowl. Allow it to cool.

Spread the frosting and caramel over the cake. Garnish with chopped chocolate and peanuts. You can eat the cake straight away or you can refrigerate it so the frosting sets. Enjoy!

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