Chocolate and Peanut Butter Poke Cake

Name: Chocolate and Peanut Butter Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 15 serving(s)
Ingredients: 225 g (8oz) unsalted butter, softened; 175 g (6oz) self-raising flour, plus extra for dusting; 225 g (8oz) caster sugar; 4 large eggs; 50 g (2oz) cocoa powder; 3 tbsp. milk; 1 tsp. vanilla extract; 300 g (11oz) pack ready-made chocolate sauce; 100 g (3 1/2oz) unsalted butter, softened; 250 g (9oz) icing sugar; 280 g Philadelphia cream cheese, at room temperature; 200 g (7oz) smooth peanut butter; 175 g (6oz) Reese’s mini peanut butter cups, to decorate

You'll want so many slices of this delicious cake

By The GH Kitchen TeamPublished: 06 July 2017

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Yields:

15 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

FOR THE CAKE

225 g (8oz) unsalted butter, softened
175 g (6oz) self-raising flour, plus extra for dusting
225 g (8oz) caster sugar
4 large eggs
50 g (2oz) cocoa powder
3 Tbsp. milk
1 tsp. vanilla extract
300 g (11oz) pack ready-made chocolate sauce

FOR THE PEANUT BUTTER FROSTING

100 g (3 1/2oz) unsalted butter, softened
250 g (9oz) icing sugar
280 g Philadelphia cream cheese, at room temperature
200 g (7oz) smooth peanut butter
175 g (6oz) Reese’s mini peanut butter cups, to decorate

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and flour a 30.5 x 20.5cm (12 x 8in) baking tin.
2. Step 2
  Whisk all the cake ingredients, except the chocolate sauce, in a large bowl with a handheld electric whisk. Tip into the tin, spread to level and bake for 30-35min until risen and springy to the touch. Leave to cool for 10min.
3. Step 3
  While the cake’s still warm, use a wooden spoon handle to poke holes all over the cake, about halfway through. Set aside 2tbsp chocolate sauce for decorating, then pour remaining sauce all over the cake, spreading to cover and making sure it runs into the holes and fills them up. Leave to cool completely.
4. Step 4
  Make the icing by beating the butter and icing sugar in a large bowl until light and fluffy. Add cream cheese and peanut butter and beat again to combine well.
  
  Spread over the cake and decorate with peanut butter cups and drizzle over the remaining chocolate sauce. Slice the cake in the tin into 15 squares and serve.
  
  TO STORE:
  
  Cover the tin with clingfilm and keep in the fridge for up to 4 days. Serve at room temperature.
  
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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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