29 Sep SPECIAL YOMIM NORAIM RECIPE: CHOCOLATE PEANUT BUTTER CAKE

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

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.