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    31 Jul Chocolate Peanut Butter Cake

    Posted at 17:57h in by
    0 Likes

    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.