Ugne's Spooky Wooky Chocolate and Peanut Cake

spooky cake



220g unsalted butter

250ml nut milk

60g dark unsweetened cocoa powder

1tsp instant coffee

300g dark muscovado sugar

3 eggs

220ml fat free yoghurt or buttermilk

1 tsp vanilla paste or extract

340g gluten free flour blend

2 tsp guar gum of Xanthan gum

1-1/2 tsp baking soda

1 tsp baking powder (heaping)

60g ground almonds

1/2 tsp salt



80g unsalted butter

140g light brown sugar 

100g light corn syrup

120g condensed milk

1 tablespoon whipping cream

0.5 teaspoon salt

140g peanuts


Peanut butter frosting

200g unsalted butter, room temperature

200g Meridian smooth peanut butter

250g icing sugar 


Firstly preheat the oven to 180C and grease and line two 18cm/7in round cake tins with parchment paper.

For the cake

Place the butter in a heat proof bowl and melt in the microwave, alternatively place in the saucepan and melt on a low heat. Add the milk, cocoa powder and coffee.

Bring the mixture to boil while occasionally whisking to mix in the cocoa powder.

In the cocoa mixture add the sugar and whisk to dissolve sugar. Once complete, set aside and begin preparing the dry ingredients.

Sift the gluten free flour, guar gum/ Xantan gum, baking powder and bicarbonate of soda in a mixing bowl, add salt and mix through.

Add the eggs, fat free yoghurt, and vanilla to your warm cocoa and butter mix and use a hand whisk to combine the ingredients. 

Switch your mixer on at a slow speed and start mixing dry ingredients whilst slowly adding your wet mix. When all added, increase mixer speed to medium and work until all mixed together smoothly for 1 minute. Divide the batter between 2 prepared pans and pop in the oven for around 45-50 minutes. 

When done, let cool in pan for 10 minutes.

Transfer on to wire racks and let them cool completely before assembling.

While your sponges are baking, get your caramel ready.


In a heavy saucepan heat the butter, brown sugar, corn syrup and sweetened condensed milk to boiling point on a medium heat, stir continually. 

Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 114C degrees. Remove from heat and add vanilla and salt. Blitz the nuts in the food processor or chop them finely with the knife and stir in the caramel. Set aside.

Your sponges should now be ready and nicely cooling on the wire rack.

Prepare your peanut butter frosting

Place the butter and peanut butter in the large bowl or a stand mixer bowl with a beater attachment. Beat everything for 5 minutes until nice and creamy. Now add powdered sugar a little bit at a time. Keep the mixer setting on a minimum speed until incorporated, otherwise your sugar will dust out everywhere. When all becomes creamy, increase the speed to maximum and beat for couple minutes until fluffy.

You can separate a third of the mixture for the filing and add food colouring to the rest if you wish to make coloured icing. Cover with cling film and set aside until needed.

Prepare your cooled sponges by cutting off the risen dome, and then cut each in half horizontally to make four even size sponges.

Place one sponge on the serving plate, spread half of the nutty caramel, put the second sponge on top and spread some uncoloured peanut butter icing on top. Place third sponge on top and spread the remaining nutty caramel and place the last sponge on top.

Now spread thin layer of frosting all over the cake to catch all the crumbs and place in the fridge for at least 30min to harden.

Now you can spread the remaining icing nicely over the whole cake and decorate as desired.


Absolute heaven!!!

spooky cake 2