Thursday, March 29, 2012

Chocolate Peanut Butter Fun Cake

This cake is so easy and so yummy too. The peanut butter buttercream frosting can also be used for frosting cupcakes and whatnot. Really delicious =)

-Chocolate Cake-

Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
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 1/4 cup water
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)


  1. Preheat oven to 350°F. Coat bottom and sides of 8x8x2 pan with nonstick spray; line bottom of pan with parchment paper or foil.
  2. Whisk flour, sugar, cocoa powder, salt, and baking soda in a large bowl.
  3. Add oil, vanilla, and water; whisk until smooth.
  4. Fold in chopped chocolate.
  5. Scrape into prepared pan; smooth top. Bake until a toothpick comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

-Peanut Butter Buttercream-

1/2 cup sugar
1/4 cup egg whites (from about 2 large eggs)
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
Kosher salt
1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
  1. 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. 
  2. 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. 
  3. 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. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  4. Cut into 2-inch squares. Chill in refrigerator.   

Original Recipe from:


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