If you wonder why things have been slow around here, you are not alone. I wonder the same. Not that I have a dearth of recipes to share with you, but I simply need to get my act together. I have been experimenting with a couple of things this year. The slow cooker, for one. In time, I will share whatever I have learned with you guys. Till then, enjoy this beautiful chocolate cake recipe.
As the title suggests, this is a peanut butter and chocolate cake topped with a peanut butter glaze. I baked the cake a loaf as you can see. The recipe is pretty straightforward. A part of the butter or fat called for in a regular chocolate cake is replaced with creamy peanut butter. This gives the cake excellent flavor and makes it super moist.
I made the glaze a bit thin to cut down on the amount of sugar used, but you could add more to thicken it into a proper glaze. The way it is now, this cake is like a snack cake. You can tuck into a couple of slices at the end of a grueling day, and it will leave a smile on your face. It’s so good!
The loaf only gets better as it sits. We even had some for brekkie the next day. Paired with a hot cup of coffee, it is the perfect start to the day.
Recipe loosely adapted from Smitten’s Kitchen’s ‘Everyday chocolate cake‘.
- All purpose flour - 1½ cups
- Dark unsweetened cocoa powder - ¾ cup
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Peanut butter - ¼ cup, creamy
- Butter - ¼ cup, softened
- Brown sugar - 1 cup, firmly packed
- Sugar - ½ cup
- Egg - 1, large
- Buttermilk - 1 cup
- Vanilla extract - 1 tsp
- Peanut butter - ¼ cup, creamy
- Powdered sugar - 1 - 1½ cups, sifted
- Milk - 3-4 tbsp
- Vanilla extract - ½ tsp
- Pre-heat the oven to 325 deg.F. Line a 9"x5" loaf pan with parchment paper and set aside.
- Sift the flour, cocoa powder, baking soda and salt together into a bowl. Set aside.
- Cream the butters together in a large mixing bowl until smooth. Add the sugars and beat until fluffy, about 2-3 minutes. Add the egg and mix well to incorporate. Now add the buttermilk and vanilla extract and beat well till combined.
- Stir in the sifted dry ingredients till well blended, but do not over-mix.
- Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
- While the cake is baking, prepare the glaze. Take the peanut butter, milk, vanilla extract and 1 cup of powdered sugar in a mixing bowl and beat till smooth. Add a little more powdered sugar till you are satisfied with the consistency. Set aside till needed.
- Once cake is done, remove from oven and cool in pan on a rack for 10-15 minutes. After the cake has cooled slightly, remove from pan and cool completely on the wire rack. Pour the prepared glaze on top. Store cake in an airtight container in the fridge for best results. You can warm up individual slices lightly in the microwave before serving.
2. I added just a little more than a cup of powdered sugar for the glaze. It was a bit runny, but we didn't mind it. You can use more sugar to make a proper glaze.
Don’t forget to serve this decadent chocolate and peanut butter cake with your favorite hot brew and some milk for the kiddos. Needless to say, little Boy here absolutely loved it and kept stealing a few fat spoonfuls of cake right from the pan every now and then!
Do try this recipe if you love chocolate and peanut butter. It is the best combo ever!
Thanks sticking around, folks. I promise you, there are many delicious recipes coming your way. Stay tuned!
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