Introduction
Chocolate cake paired with creamy peanut butter frosting is a classic dessert that delights the palate. This recipe balances rich chocolate flavors with the nutty essence of peanut butter, creating a luscious treat perfect for any occasion. Whether you’re celebrating a birthday or enjoying a quiet family dinner, this cake is sure to impress.
Detailed Ingredients with measures
For the Chocolate Cake:
– 1¾ cups (220g) all-purpose flour
– ¾ cup (75g) unsweetened cocoa powder
– 1½ teaspoons baking powder
– 1½ teaspoons baking soda
– 2 cups (400g) granulated sugar
– 1 teaspoon salt
– 2 large eggs
– 1 cup (250ml) milk
– ½ cup (125ml) vegetable oil
– 2 teaspoons vanilla extract
– 2 teaspoons instant coffee powder (optional)
– 1 cup (250ml) boiling water
For the Peanut Butter Frosting:
– 250g unsalted butter, softened
– 4 cups (500g) powdered sugar, sifted
– ½ cup (120g) smooth peanut butter
– ¼ teaspoon salt
– 1 tablespoon milk
For the Toppings (optional but recommended):
– ½ cup (90g) chocolate chips or melts
– 2 tablespoons cream
– 3 tablespoons peanut butter, warmed
– 120g mini Reese’s Peanut Butter Cups
– 10+ miniature Reese’s Peanut Butter Cups, halved
– ¼ cup (35g) salted peanuts, finely chopped
Prep Time
Prep time for this cake is approximately 30 minutes, allowing you to gather all the ingredients and prepare your baking equipment.
Cook Time, Total Time, Yield
Cook time is 45 minutes, bringing the total time for the entire recipe to about 1 hour and 15 minutes. This recipe yields a delightful cake that serves approximately 12 slices, making it ideal for gatherings and celebrations.
Detailed Directions and Instructions
Preheat the Oven
Set the oven to 180°C (350°F). Grease a 23 x 33cm (9 x 13″) metal cake pan with butter and line it with parchment paper, leaving an overhang for easy removal.
Prepare the Cake Batter
In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk to combine. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and free of lumps. Dissolve the instant coffee powder in the boiling water. Pour this into the batter and whisk until fully incorporated. The batter will be thin.
Bake the Cake
Pour the batter into the prepared pan. Bake for 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Peanut Butter Frosting
In a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 3 minutes until light and fluffy. Gradually add the sifted powdered sugar in three batches, mixing on low speed initially to prevent a sugar cloud, then increasing to high speed. Once all the sugar is incorporated, add the peanut butter, salt, and milk. Beat on high speed for another 3 minutes until the frosting is fluffy.
Frost the Cake
Spread the peanut butter frosting evenly over the cooled cake.
Prepare the Chocolate Drizzle
Place the chocolate chips and cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until the mixture is smooth. Let it cool for 10 minutes.
Decorate the Cake
Drizzle half of the melted chocolate and warmed peanut butter over the frosted cake. Scatter the mini and halved Reese’s Peanut Butter Cups across the top. Drizzle the remaining chocolate and peanut butter over the candies. Sprinkle the chopped salted peanuts over the top.
Serve
Cut the cake into slices of desired size. Store any leftovers in the refrigerator for up to 5 days. Bring to room temperature before serving, as the frosting will firm up when chilled.
Notes
Ingredient Substitutions
If you prefer a nut-free version, use a sunflower seed butter or leave out the peanut toppings.
Storage Tips
When storing the cake, make sure it is tightly covered to retain moisture and freshness.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Cook techniques
Preheating the Oven
Ensure the oven is fully preheated to 180°C (350°F) before baking. This helps in achieving an evenly baked cake.
Sifting Dry Ingredients
Sifting flour, cocoa powder, and leavening agents together aerates them and helps prevent lumps, ensuring a smooth batter.
Whisking
When wet and dry ingredients are combined, whisk until smooth and free of lumps. This incorporates air and improves cake texture.
Dissolving Instant Coffee
Dissolve instant coffee powder in boiling water to maximize its flavor and ensure an even distribution throughout the batter.
Baking and Testing for Doneness
Bake the cake for approximately 45 minutes. Use a skewer to check for doneness; it should come out clean when inserted in the center.
Making Frosting
Beat softened butter until light and fluffy before gradually adding powdered sugar. This technique builds a fluffy texture essential for a good frosting.
Drizzling Chocolate
Use a microwave in short intervals to melt chocolate with cream, stirring in between to avoid burning and achieve a smooth consistency for drizzling.
Layering and Decorating
When decorating, layer melted chocolate and warmed peanut butter, and evenly distribute candies to create an appealing presentation.
Storing Leftovers
Store leftover cake in the refrigerator for up to 5 days. Allow to reach room temperature before serving for the best texture.
FAQ
Can I use a different type of flour?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture or gluten-free alternatives if necessary.
Is it necessary to use instant coffee?
The instant coffee enhances the chocolate flavor, but it is optional. You can omit it or replace it with coffee extract for a similar effect.
What should I do if my cake is dry?
Ensure you’re measuring ingredients accurately and avoid overbaking. Adding a simple syrup can also help maintain moisture.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting in advance. Store it in an airtight container in the refrigerator for up to a week. Be sure to bring it to room temperature and rewhip before using.
What can I use instead of peanut butter?
If you have allergies, you can substitute with almond butter, sunflower seed butter, or any nut butter of your choice based on preference and dietary needs.
How do I know if my frosting is fluffy enough?
Beat the frosting until it is light, airy, and holds its shape. It should be spreadable but not runny.
Can I freeze the cake?
Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and foil before freezing. Frost before serving.
Conclusion
This chocolate cake, paired with creamy peanut butter frosting and delightful toppings, is a rich and indulgent treat perfect for any occasion. The combination of flavors—from the deep chocolate base to the nutty sweetness of peanut butter—creates a heavenly dessert that will impress your friends and family. Enjoy the delicious layers and textures, and don’t forget to share!
More recipes suggestions and combination
Chocolate and Mint Cake
Incorporate mint extract into the chocolate batter and top the cake with a mint-flavored frosting and edible mint leaves for a refreshing twist.
Caramel Peanut Butter Cake
Add a layer of caramel sauce between the cake layers and drizzle caramel over the peanut butter frosting for an extra sweet touch.
Banana Chocolate Cake
Add mashed ripe bananas to the batter for a moist texture, enhancing the chocolate flavor and adding a fruity element.
Nutella Swirl Cake
Swirl Nutella into the cake batter before baking for a delightful hazelnut chocolate twist, and top with whipped cream and hazelnuts.
Chocolate Berry Cake
Layer fresh berries, such as raspberries or strawberries, between the cake layers and top with a berry-flavored frosting for a fruity contrast.
Cookies and Cream Cake
Crush chocolate sandwich cookies and fold them into the frosting for a cookies and cream flavor profile, creating delightful texture and taste.
