Eggless cake with Peanut Butter frosting

I made this cake with practically things available at hand. I had no eggs to make this Dorie Greenspan cake that I had been eyeing so I went ahead and made 2 cakes- vanilla and chocolate [Eggless versions] sandwiched them with a simple chocolate frosting and make a chunky peanut butter frosting for the top and around.

This post is a part of the Electric Appliance theme at BM#24 hosted by Srivalli.

Appliance highlighted- Electric Beater.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

You shall need:

1… 7″ or 8″ Eggless vanilla cake made with this recipe [I halved the recipe and baked at 180C for 20-25 min or until done]

1… 7″ or 8″ Eggless Chocolate cake make with this recipe [I halved the recipe and baked at 180C for 20-25 min or until done]

1/2 cup… Dark Chocolate [Cut in equal small pieces]

3 tbsp + 1/4cup… Butter and room temprature

1 cup.. Peanut butter [I used chunky one]

2/3 cup… Castor sugar

Colorful sprinkles and chocolate shavings to decorate the cake

Method:

• Place the chocolate in a double boiler such that the bowl with chocolate does not touch the water in the pan with boiling water.
• Once it is melted, remove from heat and add 3 tbsp butter and mix thoroughly.
• Place it in the fridge for 3-4 min. Remove and keep aside until further use.
• In another bowl, beat butter, sugar and peanut butter until nice and fluffy.
• Keep aside once done.
• On the cake tray, put some frosting in the middle and place the vanilla cake on it. This shall prevent it from moving all over the place.
• Slather the chocolate frosting generously on the vanilla base’s top.
• Put the chocolate cake on top of it and press slightly.
• Using a knife or icing spatula spread the peanut frosting on the cake evenly.
• Once done, decorate as you please.

Share with loved ones.

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