You will need:
For the Cake:
350g Self-raising flour
350g Caster Sugar
350g Margarine/butter
6 eggs
2tbsp Cocoa Powder
For the Buttercream:
175g Icing Sugar
75g Butter
75g Peanut Butter
2 tbsp Milk
For the Sugar Syrup:
3tbsp Granulated Sugar
100ml Boiling Water
1tbsp Cocoa Powder
Chocolate Ganache:
50ml Double Cream
60g Chocolate (Milk or Dark)
Any toppings of your choice
Method:
For the cake:
Grease and line a two 6 inch (15cm) cake tins.
Firstly cream together the butter and sugar in a bowl until well combined.
Then add the eggs one by one and mix well after each one.
Then add the self-raising flour and cocoa powder, and mix until well combined.
Put the cake mixture into your prepared tins as evenly as possible.
Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for about 40 to 50 minutes.
To test that the cakes are cooked all the way through, use a toothpick to put into the middle of the cake and if it comes out clean it is ready.
For the buttercream:
Make sure the butter is at room temperature.
In a bowl, add the butter to icing sugar and push the butter into the icing sugar using a fork. This should help keep the icing dust down.
Once the butter and icing sugar are as mixed as they can be, add the peanut butter and push this into the icing sugar as well.
Once it is as combined as possible, add the milk a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.
For the Sugar Syrup:
To the granulated sugar, add the cocoa powder and boiling water and mix until well combined.
To assemble:
Using a ruler or tape measure and a bread knife, measure the sides of the cake and using the bread knife just mark with the tip of the knife around the cake at 2cm.
Then using the knife, slowly join up all the markings around the cake cutting in to the cake as you go so it cuts it into a layer.
Do this twice per cake so you should end up with 4 layers
Then put a little bit of your buttercream on the cake board to help the cake stick to the board.
Then place your first cake layer on to the board and drizzle the layer with the sugar syrup. This will help keep the cake moist and last longer.
Then spread a layer of buttercream over the first layer and top with the second layer of cake.
Repeat until you've stacked all 4 layers together.
Then spread buttercream around the cake to create your first layer, which is called the crumb coat.
Pop in the cake in the fridge for 15 mins to allow the first layer to set.
Then spread the second and final layer of buttercream around the cake, taking care to try and keep the buttercream as smooth as possible.
For the Chocolate Ganache:
Heat the double cream, either on a low heat or in the microwave for 20 seconds at a time until it is hot.
Having chopped the chocolate into pieces pop into a heatproof bowl and pour over the hot double cream.
Allow to sit for a couple of mins to allow the chocolate to start melting. Then mix until well combined.
Continuing the assembly:
Allowing the ganache to cool slightly, as this will allow the ganache to thicken.
Spoon some of the ganache onto the top of the cake and gently spread it towards the edges to allow it to fall naturally over the sides of the cake. Repeat all around the cake.
Then spoon ganache onto the middle of the top of the cake to fill in the space.
Then top with any toppings you wish to use
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