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!
Ingredients
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
Caramel
100 g sugar
30 g water
100 ml cream
45 g butter
1 tsp. sea salt
Extras
Chopped dark chocolate
Salted peanuts
Approach
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.
Caramel
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!
