Ingredients
• 200g butter, chopped
• 180g block dark chocolate, chopped
• 1 1/2 cups caster sugar
• 3 teaspoons instant coffee powder
• 1/3 cup milk
• 1 1/2 cups plain flour, sifted
• 1/4 cup self-raising flour, sifted
• 1/4 cup cocoa powder, sifted
• 2 eggs, lightly beaten
• Peanut butter ganache
• 1 1/2 x 180g blocks white chocolate, chopped
• 1/3 cup thickened cream
• 1/3 cup crunchy peanut butter
Method
1. Place butter, chocolate, sugar, coffee powder, milk and 1/4 cup cold water in a large saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until smooth. Remove from heat. Cool for 30 minutes.
2. Preheat oven to 150°C/130°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Whisk flours, cocoa and egg into chocolate mixture until combined. Divide mixture between cases. Bake for 45 to 50 minutes or until tops are firm to touch and a skewer inserted into a cake comes out with crumbs clinging. Stand in pan for 5 minutes. Cool on a wire rack.
3. Make Peanut butter ganache Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 minutes or until smooth, stirring halfway through cooking with a metal spoon. Stir in peanut butter. Refrigerate for 10 to 15 minutes or until thickened.
4. Spoon ganache into a piping bag fitted with a 1cm fluted nozzle. Pipe ganache onto cakes. Stand for 10 minutes. Serve.
