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    25 Sep Chocolate Peanut Butter cake

    Posted at 15:06h in by
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    INGREDIENTS:

    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 teaspoon vanilla extract
    1/2 cup finely 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:

    What’s more delicious than chocolate and peanut better – 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.

    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.