Peanut butter chocolate cake

Ingredients
Dark Chocolate chopped 5 ounces
Unsalted butter 5 ounces
Vanilla essence 2 tsp
Caster sugar 1 ½ cup
Eggs 4 separated
Smooth peanut butter ¼ cup
Self raising flour 1 cup
Plain flour ¾ cup
Milk 1 cup
Ingredients for Peanut butter cream
Butter 4 ounces
Cream cheese 4 ounces
Icing sugar sieved 1 ½ cup
Peanut butter ½ cup
Method
Grease a 8 to 9 inch cake pan line base with greased paper, melt chocolate over hot water, cool to room temperature, beat butter, sugar until light and fluffy, add essence, beat in egg yolks 1 at a time then beat in chocolate and peanut butter, stir in half the sifted flour alternating with milk, then flours and milk, beat egg whites until soft peaks form, fold half into mixture then fold in remaining half, pour into prepared pan, bake on 150 degree C for 1 hour, cool for 10 minutes before turning out, spilt cold cake in halve join with half the peanut butter cream, spread top of cake with remaining cream.
Method for peanut butter cream
Beat butter and cream cheese until light and fluffy adding in sifted icing sugar and peanut butter, beat until thick.