Chocolate Recipes

Fat Elvis by Jodie Van Der Velden

By Kathrine Holland June 9, 2017
Fat Elvis Slice

Jodie Van Der Velden is a smooth Festival of Chocolate in The Rocks allum, having demonstrated on the Callebaut Test Kitchen Stage since 2014. Her talent and creativity keeps us asking her back for more and this year she's set to wow the crowd with a demonstration of her ecclectic creation - the Fat Elvis, a combination of chocolate, peanut butter, jam, chocolate drizzle and caramelized peanuts. In celebration, she has shared her cherished recipe for you to try at home!




600g dark couverture chocolate in small uniform sized pieces

500g unsalted butter, chopped

600g caster sugar

12 large free range eggs, room temperature

200g plain flour, sieved


375g unsalted butter

375g smooth peanut butter

2 tsp vanilla extract

4 cups (620g) pure icing sugar, sieved

½ tsp sea salt flakes



½ cup berry jam (jelly) of choice

(I make my own raspberry/strawberry/vanilla bean jam)


175g dark couverture chocolate

65g unsalted butter

2 tblsp thickened cream

40g liquid glucose (not essential, but will give more ‘drizzle’)



90g sugar

1 ½ tblsp water

175g peanuts





Combine chocolate and butter in large microwave safe bowl, and melt on high heat,

stirring every minute until melted (around 3mins) (or melt in bowl over saucepan of

simmering water, stirring).

With a whisk, into the completely melted chocolate butter mix:

stir in sugar til combined.

stir in lightly beaten eggs til combined.

fold in flour.

Portion cake mix into 3 equal quantities in baking paper lined cake tins (I used 20cm dia

in the picture).

Bake at 160 deg C, until cooked (skewer comes out with some sticky crumbs on it when

poked into centre, but not liquid). This might take an hour or more or less, but will

depend on your oven.

Let cool in tins.


Beat very softened (but not melted) butter briefly, til creamy

add peanut butter and beat until combined and smooth

add icing sugar ½ cup at a time, and beat well between each addition, to avoid


add sea salt flakes


Place all ingredients in microwave safe bowl and heat until melted, stir to combine. Or in

a bowl over a simmering saucepan of water.


Heat water and sugar over medium high heat until dark amber colour, stirring only at

start to combine sugar with liquid, then just letting the liquid bubble

Pour over peanuts, that have been spread over a baking tray that has been sprayed with a

neutral flavoured oil like canola oil

When set and cool, blend in food processor until fine crumbs are achieved


Place 1 ½ cups of peanut butter frosting on the first cake (measure this amount of peanut

buttercream in measuring cups, for accuracy, so the filled levels of the cake will be

even). Smooth with palette knife until level.

Spread ¼ cup of jam (jelly) on top of frosting.

Place the second cake on top, press down lightly and evenly.

Spread a further 1 ½ cups of peanut butter frosting on the cake.

Spread remaining ¼ cup of jam on top of frosting.

Place final cake on top, upside down (so the flat bottom of the final cake becomes the top

of the whole 3 x layer cake.

Spread remaining peanut buttercream frosting over cake completely covering top and


Refrigerate cake until set and cool.

Press caramelised peanut dust around sides of cake at base, to around 2cm high,

pressing in with the back of a spoon or your hands.

Top with and drizzle down sides, warm, but not too hot, ganache.

Refrigerate until set.

Cut cake using a hot knife. Run the knife from top to bottom, and slide the knife out the

bottom of the cake (rather than lifting it back up the top, and messing up the ganache).

Bring cake to room temperature


Find out more about Jodie: here and here

Instagram: @Josophans_Fine_Chocolates

The smooth Festival of Chocolate in The Rocks

Sat 12 & Sun 13 August

10am – 6pm daily

Location: The Rocks

Best way to get there? Circular Quay train, ferry and bus station is right on our doorstep so catch a train, ferry or bus to the festival for a fuss free experience.

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