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Chocolate Peanut Butter Cake

What’s more delicious than chocolate and peanut butter – think Reese’s peanut butter

cups but in a yummy cake. This will definitely become a favorite that you will

make over and over again.

 

INGREDIENTS:

Chocolate cake:

Nonstick vegetable oil spray

1 1/4 cups all-purpose our

1 cup sugar

3/4 cup natural unsweetened cocoa powder

1 1/2 teaspoons kosher salt

1 teaspoon baking soda

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup nely chopped semisweet or

bittersweet chocolate (3 1/2 ounces)

Peanut butter buttercream:

1/2 cup sugar

1/4 cup egg whites (from about 2 large eggs)

1 1/2 teaspoon vanilla extract

1/4 cup creamy peanut butter

6 tablespoons (3/4 stick) chilled Margarine,

cut into 1/4″ cubes

Kosher salt

1/4 cup chopped semisweet or bittersweet

chocolate (about 1 3/4 ounces)

1/4 cup chopped unsalted, dry roasted

peanuts

 

DIRECTIONS:

For chocolate cake:

Preheat oven to 350°F. Coat bottom and

sides of 8×8 pan with nonstick spray; line

bottom of pan with parchment paper.

Whisk flour and next 4 ingredients in a

large bowl. Add oil, vanilla, and 1 1/4 cups

water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top.

Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool

completely in pan on a wire rack.

For peanut butter buttercream: Combine sugar and egg whites in a medium metal bowl set

over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is

hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed

until cool and thick, 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add

butter a few pieces at a time, beating to blend between additions. Season with salt.

Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut

butter buttercream over top. Garnish with chopped chocolate and peanuts.