PB&J Chocolate Cake

PB&J Chocolate Cake


This is one of my favourite flavour combinations, peanut butter and chocolate just go together amazingly and last week happened to be my birthday! So… happy birthday to me and I got to scoff my favourite cake! It was made up of 4 layers of chocolate fudge cake, strawberry jam filling and peanut butter Swiss meringue buttercream. It was decorated with hand piped buttercream flowers using the fabulous White Flower Cake Shop piping tip 402. I’m still getting to grips with this tip but I am very happy with how my flowers turned out.

Chocolate Fudge Cake Recipe

(Makes 2 x 6″ cakes each cut in half to make 4 layers)

265g self-raising flour

3 ¾ TBS cocoa

1 ½ tsp bicarbonate soda

225g caster sugar

3 eggs

225ml sunflower oil

225ml milk

2 tsp vanilla

1 TBS Nestle caramel (or other thick caramel)

Preheat the oven to 170°C

Line both tins with parchment paper, it makes removing the cake much easier.

Sieve self-raising flour, cocoa and bicarbonate soda into a bowl and stir in the caster sugar.

In another bowl whisk the eggs, add milk, oil, vanilla and caramel and whisk together.

Add liquid mixture to flour mixture and mix well. It will be quite runny.

Pour equally into the prepared cake tins.

Bake for 25-30 mins until a skewer comes out clean.

Cool in the tins for 5 mins before removing to a wire rack.

Once the cake is cool you can start to decorate it. I made Swiss Meringue Buttercream from my recipe here and added 3/4 of a cup of peanut butter just before it was ready.

I warmed 4 TBS of strawberry jam in the microwave and then pushed it through a small sieve to ensure no lumps or seeds were in it.

Once the cake is filled, stacked and crumb coated make sure it has enough time in the fridge to firm up before you start to decorate it.

I divided the remaining buttercream into different bowls and coloured it as I wished. I covered the cake before piping the flowers. You do not need to pipe directly into the cake, if you pipe onto parchment paper first and then place them into the fridge for 30 mins, they will be stable enough to move with an offset spatula.


Enjoy your cake! I hope you feel inspired to try this recipe and enjoy decorating it. If you do please tag me in the pic, I’d love to see!


Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches


Chocolate, one of my favourite topics. These chocolate chip cookie sandwiches are just amazing and they remind me of Snickers, chocolate, peanut butter & caramel is a great combination! This recipe is a great soft & chewy biscuit and you can change it up with your choice of white, milk or dark chocolate chips. They are also quite quick to prepare in the grand scheme of baking.


I think they make a great dessert or tea party snack and if it’s really hot you could always pop the cookies in the fridge for an hour before eating. Great for summer!

Chocolate Chip Cookie Sandwiches


115g melted butter
200g soft brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
200g plain flour
10g cocoa
1/2 tsp bicarbonate
1/2 tsp baking powder
1/4 tsp salt
100g milk chocolate chips

Preheat oven to 160 C. Line baking trays with parchment paper.

Sift flour, cocoa, bicarb, baking powder & salt and mix well.
Melt butter in a microwave safe container.
Put brown sugar & eggs in a mixing bowl & mix until pale.

Add all the  melted butter and a little flour at a time while mixing in a low speed,
Add chocolate chips and mix in.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.


100g softened butter
200g icing sugar
1 tbsp peanut butter (smooth or chunky)
1/2 a tin caramel

Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add peanut butter and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies.

Fill a piping bag with caramel and snip a small hole. Pipe a blob of caramel into the middle of the circle of icing and place a lid on top.

I decorated the cookies with a gold edible paint stripe and some small gold splatter.


If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.


Peanut Butter Oat Bars

Peanut Butter Oat Bars


So, the light is still not my best friend and I’ve not been able to digitally fix the photos to my satisfaction but I do try to learn each time I take pics for the blog and hope to improve for the next time. I’ve tried some things a bit differently this time and I hope you like them. Please feel free to leave any feedback in the comments.

I’d like to give a big shout out to my amazing friend who has just started a new lifesytle blog The Style Eclectic, she’s got great style, loves to bake, has an amazing eye for interior decor and is very clued up on her health and fitness info. Please do pop over and check her out!

Now lets get down to what I’ve baked this week! These never hang around long in my house, mainly down to my love for peanut butter and me always being hungry. These are great for filling me up, there is no flour, only oats in this recipe and a good amount of peanut butter, so as well as having a little chocolate on top they are very satisfying.


Peanut Butter Oat Bars

100g butter

275g caster sugar

125ml milk

1tsp vanilla extract

100g peanut butter (smooth or crunchy)

350g rolled oats (not quick cook ones)

150g chocolate chips

Prepare a square brownie pan by lining it with baking paper. Mine is 22x22cm.

Melt the butter in a pot on a medium heat. Add sugar.

Add milk, vanilla and peanut butter. Stir until all combined.

Turn up the heat and boil for 4 minutes, continue stirring.

Take off the heat and stir in the oats until all combined.

Spread the mixture evenly in the brownie pan.

Immediately sprinkle chocolate chips on top of the mixture.

Within 5 mins the chocolate would have melted and you can spread the chocolate with the back of a spoon.

Allow to cool completely before cutting into squares.


Enjoy! Please tag me in your pics if you try this recipe #sprinklesinthewild.





Gluten Free Peanut Butter Mug Cake

Gluten Free Peanut Butter Mug Cake


Happy Valentines Day for tomorrow!

I’m usually all about the pretty cakes but I have a bit of an obsession with peanut butter and I LOVE this recipe. Gluten Free Peanut Butter Mug Cake bakes in 2 minutes and this recipe is proper comfort food but in a healthier kind of way.

Firstly, this is not a sponge cake, it is not light and fluffy, it is more dense like a pudding. We trade cake flour of coconut flour, butter for coconut oil, I used cows milk but you can use almond milk or coconut milk too and I used Agave Nectar but you could use honey or syrup.

An important note on coconut flour, it absorbs liquid very quickly and you will end up with crumbs instead of cake if you add too much. A slightly rounded tablespoon not heaped will give you a perfect pudding.


Peanut Butter Mug Cake

2 TBS coconut flour

1/4 tsp baking powder

1 large egg

2 TBS peanut butter (I prefer smooth but you could use crunchy too)

1&1/2 TBS melted coconut oil

1&1/2 TBS Agave Nectar (or honey/syrup)

1 TBS milk

1/4 tsp vanilla extract

1 TBS chocolate chips

Whisk together coconut flour and baking powder

Add egg, peanut butter, coconut oil, Agave Nectar, milk and vanilla. Quickly whisk together. You will get a very thick mixture.

Spoon mixture into your mug, remembering that it should have no metal details on it as the microwave doesn’t like that.

Sprinkle on chocolate chips. I just chopped up a square of dark chocolate as I didn’t have any chocolate chips in the cupboard.

Microwave for 2 mins on high. Every microwave is different, check it at 2 mins and if you think it needs to go a bit longer check in another 15 seconds.

Let your cake cool for a minute before eating but they are best warm and with a spoon of cream or ice cream.


Short and sweet post tonight just like this recipe. I usually end up making this at night while watching TV when I feel like something yummy! I hope you enjoy it too!