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Woooow just mouth melting. It’s absolutely to die for and I could not stop licking the spatula…seriously! This Peanut Butter Chocolate Cake recipe is my husband favorite cake. He is crazy about peanut butter and chocolate. This is perfect combinations. I hope you like it.
Ingredients:
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee
- 4 heaped tbsn peanut-butter
- Peanut-butter Chocolate Fudge Frosting
- 1/2 cup smooth peanutbutter
- 1/2 cup unsalted butter, room temperature
- 2.5 cups icing sugar, sifted
- 3/4 cup cocoa powder, sifted
- 1/2 tsp vanilla extract
- 3tbsn milk/cream
- Salted peanuts, for topping
Directions:
- Pre-heat the oven to 180°c. Grease 2x22cm cake tins.
- Combine all the dry ingredients.
- Mix together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients.
- Place the hot coffee and peanut-butter in a bowl and allow the peanut-butter to soften/melt slightly and incorporate into the batter. Mix thoroughly.
- Pour the batter into the prepared cake tins and place in the oven.
- Bake for 35-40 minutes until a skewer inserted comes out clean. (If you feel that the cake is browning too quickly, turn the heat down half way)
- Remove the cakes from the oven and allow to cool on a wire rack.
- To make the frosting, beat the peanut-butter and the butter until well combined and fluffy.
- Slowly beat in the icing sugar and cocoa powder until the mixture is quite stiff. Add the vanilla and the milk/cream and beat until glossy and creamy.
- When the cakes are completely cooled, frost them using the peanut-butter frosting. Sprinkle over the salted peanuts and serve.
