Chocolate Peanut Layer Cake


1 cup caster sugar
1 cup self-raising flour
2 tablespoons cocoa powder
2 eggs
1 tablespoon vanilla extract
1/2 cup milk
125 g butter, melted
1/2 cup crunchy peanut butter
1/4 cup nutella (choc-hazelnut spread)
250 g chocolate (dark or milk is your choice)
200 g heavy cream


Place all ingredients into a mixing bowl; beat on slow speed for 3 minutes.
Scrape down the sides of the bowl occasionally.
Bake in a moderate (180°) oven for 45 minutes.
Cool cake before cutting into 3 layers.
Line tin with enough (Glad wrap) cling film to cover the whole cake.
Melt chocolate in a pan, remove pan from the stove and stir in cream, just enough to combine.
If you over stir the cream/chocolate it will make the cream go icky.
Add Peanut butter and Nutella and stir through.
Leave gnash on the bench to cool.
Spread enough gnash on the bottom and middle layers, so that they stick together.
Spread the rest of the gnash on the top and sides of the cake.
Cover the cake with the glad wrap and return to the fridge for at least 2 hours, over night is even better.
And there you have a beautiful cake.