Baking has always been my go-to when life feels a little overwhelming or when I’m in the mood to share a little sweetness with friends and family. I’ve been through many baking experiments-some that went perfectly, others that ended with me learning more than I expected. But there’s something truly magical about certain recipes that make the whole process feel effortless, even when the ingredients seem like a tall order. One of these recipes is Nigella Lawson’s Peanut Butter Chocolate Cake, a decadent creation that somehow combines the comforting familiarity of peanut butter with the rich, deep satisfaction of chocolate. If you’ve ever been in the mood for something indulgent, this cake is a must-try. It’s simple, but there’s a surprising depth to it. It almost feels like Nigella, with her signature easygoing elegance, is right there with you in the kitchen, guiding you through each step.
What I love about this cake is how it manages to balance the salty, nutty richness of peanut butter with the sweet, velvety cocoa. It’s like a warm hug in dessert form. Every bite is the kind of satisfying indulgence that you want to savor slowly. Trust me, it’s the kind of cake that gets better as it sits, too-if you can resist devouring it all in one sitting!
Nigella Lawson’s Peanut Butter Chocolate Cake Recipe
Nigella’s recipe for Peanut Butter Chocolate Cake is one of those dishes that looks and feels like it could be complicated, but in reality, it’s pretty straightforward. It’s about knowing the right proportions and trusting the simplicity of good ingredients. The cake itself is moist and rich, and the peanut butter frosting adds this creamy, almost dreamy texture that pairs so beautifully with the chocolate base. I’ve made this cake a few times now, and each time it feels like a little piece of heaven.
Here’s how Nigella’s recipe breaks down:
Ingredient List
Before diving into the method, here’s what you’ll need:
For The Cake
- 1 ¾ cups of all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 3 tablespoons unsweetened cocoa powder (good quality makes a difference)
- 1 cup of unsalted butter (room temperature)
- 1 cup of caster sugar (or superfine sugar)
- 3 large eggs (beaten)
- 1 cup whole milk (or you can use buttermilk for extra richness)
- 1 teaspoon vanilla extract
- ½ cup of hot water (it sounds strange, but trust me, it helps create that moist texture!)
For The Peanut Butter Frosting
- 1 cup peanut butter (smooth works best here, but crunchy can give you some fun texture)
- 1 cup powdered sugar
- 1/3 cup unsalted butter (softened)
- 2 tablespoons milk (adjust to get the consistency you like)
- 1 teaspoon vanilla extract
- Pinch of salt (to enhance the peanut butter flavor)
For The Chocolate Glaze
- 4 oz dark chocolate (I tend to use something around 70%, but you can go higher or lower based on your taste)
- 2 tablespoons unsalted butter
- 2 tablespoons double cream or heavy cream
How To Make Nigella Lawson’s Peanut Butter Chocolate Cake?
Now, let’s talk about the method. It’s an easy step-by-step that you can follow, and the most time-consuming part is waiting for it to bake! But even that isn’t so bad.
- Prepare your pans: Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This step is key to making sure the cakes come out without any drama.
- Dry ingredients first: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. I always make sure to sift the cocoa powder, just to avoid any lumps. Set it aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. It should take about 3-5 minutes, but I’m always a little impatient, so sometimes I’ll go a bit faster-it still works!
- Add the eggs and milk: Gradually add in the beaten eggs, followed by the milk and vanilla extract. Keep mixing until it’s smooth. This is the point where you can almost smell the magic starting to happen.
- Combine the wet and dry: Slowly mix in your dry ingredients until everything is just combined. Don’t overmix-treat the batter gently. Once everything is incorporated, pour in the hot water. It’ll make the batter look a little thin, but don’t worry! That’s what’s going to make your cake so moist.
- Bake: Divide the batter between your prepared pans and smooth the tops. Bake for about 30 minutes, or until a skewer inserted into the center comes out clean. I usually check it a few minutes before the recommended time, just to be safe, since ovens can vary.
- Cool: Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. It’s tempting to rush, but waiting is key to ensuring the frosting doesn’t melt into a puddle when you’re applying it.
- Make the frosting: While the cakes are cooling, you can whip up the peanut butter frosting. Beat together the peanut butter, powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy. Adjust the milk if it feels too thick. Taste it-and let me tell you, it’s hard not to sneak a spoonful.
- Assemble: Once the cakes are cool, spread a thick layer of the peanut butter frosting between the layers. Use the rest of the frosting to cover the top and sides of the cake. Don’t be shy-go ahead and make it decadent!
- Chocolate glaze: For the final flourish, melt the dark chocolate, butter, and cream together in a heatproof bowl over a simmering pot of water (or in the microwave). Once it’s smooth, pour it over the top of the cake and let it drip down the sides. It’s okay if it’s messy-it’s part of the charm.
- Let it set: Allow the cake to sit for a bit to let the chocolate glaze set, but honestly, the cake’s good to go as soon as everything’s put together.
Things I Learned
Every time I make this cake, I learn something new. The first time, I was surprised by how easy it was. With a recipe that seems this indulgent, I expected it to be a bit of a challenge, but Nigella makes it approachable, even for a nervous baker like me.
The biggest takeaway was the importance of the hot water in the cake batter. It feels like an odd ingredient, but when I tasted the result, I realized it’s what makes the cake so irresistibly moist. The frosting, though, is another lesson in balance. You want it thick but spreadable-adjusting the milk to achieve the right consistency is crucial. Too thin, and it won’t hold up. Too thick, and it’ll be a struggle to get it on the cake without tearing it.
And one more thing: let the cake cool properly before frosting it! I rushed the first time, and the frosting melted in places. While it still tasted amazing, it didn’t look quite as polished.