Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message


    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.