Recipe: Chef Tatung Sarthou's Chocolate Peanut Butter Cake
MANILA, Philippines — When Chef Myke "Tatung" Sarthou was a kid, Skippy Peanut Butter was his favorite sandwich filling. He loved bringing peanut butter sandwiches with either sliced bananas or guava jelly as baon to school, and he would share his sandwiches with his friends in school. So, Skippy was a regular item in the Sarthou pantry during his growing-up years.
This is why he waxed nostalgic when he was recently asked to create recipes using Skippy Peanut Butter as an ingredient in celebration of the brand’s 90th anniversary.
He created three recipes — Spicy Peanut Chicken Pizza, Chicken Satay Burger with Peanut Hoisin Sauce, and Chocolate Peanut Butter Cake — and even offered them in one of his restaurants, Azadore, for 16 days last August. They were big hits, as diners were amazed by the unconventional use of peanut butter in the dishes.
Chef Tatung shares the recipe for the third peanut butter creation, Chocolate Peanut Butter Cake. It’s a delightful blend of decadent chocolate and creamy peanut butter frosting between layers of moist and nutty chocolate cake.
INGREDIENTS:
For the cake base:
400 grams cake flour
4 grams baking powder
5 grams baking soda
5 grams salt
3 grams instant coffee
100 grams cocoa powder
500 grams unsalted butter
250 grams brown sugar
250 grams white sugar
3 grams vanilla extract
6 whole eggs
300 grams Skippy Creamy Peanut Butter
For the syrup:
100 grams white sugar
100 grams water
20 grams rhum
3 grams vanilla extract
For the peanut butter frosting:
500 grams unsalted butter, at room temperature
250 grams condensed milk, chilled
300 grams Skippy Creamy Peanut Butter
3 grams vanilla extract
4 grams salt
For the garnish:
200 grams Whip and Cook cream
100 grams roasted peanuts
PROCEDURE:
1. Prepare the cake base. Sift cake flour, baking powder, baking soda, salt, instant coffee and cocoa powder into a clean, large bowl. Mix them together and set aside.
2. In a mixer bowl, cream the butter and add brown sugar and white sugar little by little. Add vanilla extract. Add eggs one at a time.
3. Add Skippy Creamy Peanut Butter. When the batter becomes creamy and has a whipped texture, add the dry ingredients mixture gradually.
