- 2 large eggs
- 160ml buttermilk (2/3 cups)
- 1.5 tsp vanilla extract
- 200g of cake flour (or 170g plain flour with 30g cornflour)
- 200g caster sugar
- 1.5 tsps Dutch processed cocoa powder
- 3 tsps baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsps ground cloves
- 113g (1 stick) unsalted butter, softened
- Preheat oven to 175°C and grease and line a 20-21cm round cake tin.
- In a medium bowl, whisk the eggs, 3 tablespoons of the buttermilk and vanilla extract until lightly combined.
- In a mixing bowl, mis the flour, sugar, cocoa, baking powder, salt and ground spices until combined. Add the butter and remaining buttermilk and cream together on low speed until dry ingredients are moistened. Increase the speed and beat for 1.5 minutes, scraping down the sides of the bowl occasionally.
- Gradually add the egg mixture in two parts, mixing well after each addition by beating for at least 30 seconds, making sure to scrape down the bowl. Pour batter into cake tin, level the surface and bake for 30-40 minutes or until a skewer comes out clean and the middle of the cake springs back when lightly pressed.
- Cool cake in pan for 10 minutes and turn out to cool down completely on a wire rack.
- 1/2 cup or 130g smooth peanut butter
- 115g cream cheese, softened
- 55g unsalted butter, softened
- 2 tsps sour cream
- 50g icing sugar
- 1 tsp vanilla extract
- In a food processor, combine all the ingredients and process until buttercream is smooth making sure to scrape down the sides of the bowl occasionally.
- When the cake has completely cooled, frost the top and sides.