Okay, so this is my first “official” food post. It probably won’t come as a surprise to my friends that I’m choosing something that combines peanut butter and chocolate – two of my most favorite things ever. I made this cake earlier this year and instantly fell in love. It’s extremely rich, dense and amazing… and let’s just say you’ll probably need a tall glass of milk to go along with it! In my opinion, it is best served at room temp because the chilled cake becomes super dense.
On a side note, this blog is still very much a work in progress and I’m working on getting some different functions added. The one main function I want to add is a print function because it’s always so handy to be able to click the print button instead of having to copy/paste. Please feel free to chime in with any other comments or suggestions you may have! I will also do my very best to answer any questions and such along the way. Thanks for all your support! Without further adieu…
1 cup unsweetened cocoa powder
2 cups brewed coffee, warm
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
2 teaspoons vanilla extract
4 oz. semi-sweet chocolate, chopped (or 3/4 cup chocolate chips)
1/2 cup butter, room temp (1 stick)
1/2 cup shortening
1/3 cup peanut butter
4 cups powdered sugar
2-3 Tablespoons heavy cream (or more, as needed)
1 teaspoon vanilla
4 oz. semi-sweet chocolate, chopped
2/3 cup dry roasted peanuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9 pan.
2. In a medium bowl, whisk cocoa powder and coffee until smooth; set aside. In another bowl, sift flour, baking soda, baking powder and salt; set aside.
3. Using an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Beat in eggs, one at time, and then add vanilla. Add the flour mixture alternately with the cocoa mixture. The batter will be very thin.
4. Pour batter in pan and sprinkle with chopped chocolate. Bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool cake on rack.
1. Using an electric mixer with the paddle attachment, cream the butter, shortening and peanut butter until creamy. Slowly add the powdered sugar, heavy cream and vanilla. Whip until light and fluffy.
2. Spread frosting on cooled cake. Sprinkle chopped chocolate and peanuts on top. Enjoy!
1. This cake can also be baked in 3 – 9” round cake pans and stacked. However, it is an extremely rich cake and so I would highly recommend keeping it as a sheet cake. :) If you do stack it, you’ll likely need to double the frosting mixture.
2. Milk or almond milk can be substituted for the heavy cream in the frosting. I’ve been known to use plain yogurt when nothing else was available! You can also add more or less depending on whether you want it to be a soft or firm frosting.
3. Unless specified, I always use unsalted butter.