31 Jul 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.
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
1/4 cup chopped semisweet or bittersweet
chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry roasted
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.