Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a main course that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 1191 calories, 19g of protein, and 68g of fat per serving. For $1.26 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 11549 people have made this recipe and would make it again. It is brought to you by Blahnik Baker. A mixture of corn syrup, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle, Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing, and Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons baking powder

2 teaspoons baking soda

¼ cup cocoa powder

2 teaspoons corn syrup

1 cup creamy peanut butter

2 ounces dark chocolate, chopped

2 large eggs

2 cups all-purpose flour

1 ½ tablespoons milk

1 cup powdered sugar, sifted

½ teaspoon salt

2 cups sugar

¾ cup (1 ½ sticks) unsalted butter, room temperature

6 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 tablespoons vegetable oil

2 cups hot water (Or 1 cup hot water plus 1 cup hot coffee)

Equipment:

hand mixer

bowl

oven

whisk

wire rack

toothpicks

frying pan

sauce pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted. Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted cake and allow drizzle as desired. Let glaze set before topping with candy. Serve!Store refrigerated or in an airtight container for up to 3 days.

 

Step by step:


1. Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

2. Mix together on low speed for 1 minute.In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract.

3. Add the eggs and whisk quickly until combined so they don’t cook.

4. Pour the wet ingredients into the dry ingredients all at once.

5. Mix on medium-low speed until all combined, about two minutes.Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.

6. Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted.

7. Remove from heat and stir in the powdered sugar.

8. Whisk until smooth.

9. Let glaze cool slightly until it appears to thicken.

10. Pour over the top of frosted cake and allow drizzle as desired.

11. Let glaze set before topping with candy.

12. Serve!Store refrigerated or in an airtight container for up to 3 days.


Nutrition Information:

Quickview
1187k Calories
19g Protein
67g Total Fat
136g Carbs
9% Health Score
Limit These
Calories
1187k
59%

Fat
67g
104%

  Saturated Fat
33g
208%

Carbohydrates
136g
46%

  Sugar
95g
106%

Cholesterol
153mg
51%

Sodium
797mg
35%

Alcohol
0.23g
1%

Caffeine
15mg
5%

Get Enough Of These
Protein
19g
38%

Manganese
1mg
63%

Vitamin B3
8mg
42%

Phosphorus
392mg
39%

Vitamin E
5mg
35%

Selenium
23µg
34%

Copper
0.61mg
30%

Magnesium
119mg
30%

Folate
118µg
30%

Iron
4mg
27%

Vitamin B1
0.38mg
25%

Fiber
5g
24%

Vitamin A
1158IU
23%

Vitamin B2
0.38mg
22%

Potassium
621mg
18%

Zinc
2mg
16%

Vitamin B6
0.29mg
15%

Calcium
121mg
12%

Vitamin B5
1mg
10%

Vitamin D
1µg
7%

Vitamin K
5µg
5%

Vitamin B12
0.26µg
4%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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