Chocolate cake with peanut butter

Ingredients:

Sponge cake

• One package (430g) of ready-to-bake chocolate cake mix (plus necessary ingredients)
• Special equipment: large silicone cupcake mold; silicone pastry brush

Filling

• 3/4 cup peanut butter
• 1/4 cup softened butter
• 1 cup powdered sugar
• A pinch of salt
• 1.5 tbsp. store bought hardening chocolate sauce

Preparation:

1. Preheat the oven to 325°F (160°C). Prepare the cake batter according to the package directions. Pour it into the bottom of a large silicone cupcake pan and bake until a toothpick inserted comes out clean (about 1 hour). Cool completely, then invert the cake onto a wire rack set in the pan.
2. FillingMeanwhile, beat the peanut butter and butter with an electric mixer until completely combined. Slowly add the powdered sugar, about 1/4 cup at a time, beating between additions until fully incorporated. Beat in the salt. Set aside until you'll be using the filling in the next steps.
3. Trim off any domed top of the cake and reserve for later use. Cut the sponge cake horizontally into 3 layers and lay them out on a work surface. Using a paring knife, cut a 9cm diameter hole in the middle layer. Set the layer aside (reserve the cut-out portion for later use).
4. Place the middle cake layer on top of the bottom layer and place them on the prepared wire rack. Fill the center with peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and freeze for 10 minutes.
5. Drizzle the cake with the setting chocolate sauce, gently spreading and smoothing it with a silicone spatula. Using a silicone brush, brush the chocolate sauce onto the sides. Refrigerate for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top in an even layer and refrigerate the dessert to set.
6. Cut the cake to reveal the center filled with peanut butter.