The Great British Bake Off is Back !

 

This week’s bake is The Ultimate Peanut Butter & Caramel Cake from Cupcake Jemma.  It’s a super moist, squishy chocolate cake, filled with silky Peanut Butter Swiss Meringue Buttercream and delicious salted caramel sauce!

Jemma’s YouTube video for the bake features Great British Bake Off star Liam Charles.  Liam is a British baker, television presenter and contestant from Season 8 of The Great British Bake Off.  He is currently a presenter on Bake Off: The Professionals and a judge on the new Junior Bake Off.

The newest season of the Great British Bake Off is now on NetFlix and a new episode premiers  every Friday !

The Great British Bake Off (often abbreviated to Bake Off or GBBO) is a British television baking competition, produced by Love Productions, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress two judges with their baking skills. One contestant is eliminated in each round, and the winner is selected from the contestants who reach the final. 

The first episode was aired on 17 August 2010, and on September 27, 2022, it was confirmed that The Great British Bake Off will return in 2023 for its fourteenth season.

Here is the recipe for this week’s bake:  The Ultimate Peanut Butter & Caramel Cake from Cupcake Jemma

Ingredients

Chocolate Sponge (4 x 9" tins)

650g plain flour

690g caster sugar

120g cocoa powder

2 tsp bicarbonate of soda

1 tsp sea salt

6 eggs

450g coffee, cooled

450g buttermilk

390g vegetable oil

Peanut Butter Swiss Meringue Buttercream

6 egg whites

450g caster sugar

600g unsalted butter, soft

¼ tsp salt

1 jar smooth peanut butter

Salted Caramel

175g double cream

½ tsp vanilla extract

½ tsp salt 

175g caster sugar

75g water

Buttery Ganache

150g dark (50%) chocolate chips

75g butter

75g double cream

Decoration

2-3 tbsp smooth peanut butter for the drip

A handful of salted peanuts to decorate

Instructions 

Sponge Cake

Mix wet and dry ingredients in separate bowls 

sift dry ingredients and whisk together in big bowl

mix wet ingredients together

add eggs, oil, cold coffee and buttermilk and whisk together until smooth

add dry ingredients to wet ingredients and add to greased tins

bake for 25-30 min  

Swiss Meringue Buttercream

Add egg whites, sugar and salt in a bowl. 

Give the mixture a brief whisk. 

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers. 

Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks. 

Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.  

Add peanut butter and mix until smooth

Assemble cake layers

Apply layer of buttercream placing caramel in the center

of each layer

Frost cake with buttercream let cool in refrigerator

Add ganache to bottom third of cake

Add melted peanut butter drip to top third of cake and

spread remaining caramel on top of cake

Here are some pictures from the bake:

Have a great day!