Peanut Butter Chocolate Loaf Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A moist and decadent peanut butter and chocolate loaf cake topped with a peanut butter glaze.
You will need:
  • 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
For the peanut butter glaze:
  • Peanut butter - ¼ cup, creamy
  • Powdered sugar - 1 - 1½ cups, sifted
  • Milk - 3-4 tbsp
  • Vanilla extract - ½ tsp
How to:
  1. Pre-heat the oven to 325 deg.F. Line a 9"x5" loaf pan with parchment paper and set aside.
  2. Sift the flour, cocoa powder, baking soda and salt together into a bowl. Set aside.
  3. 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.
  4. Stir in the sifted dry ingredients till well blended, but do not over-mix.
  5. 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.
  6. 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.
  7. 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.
Notes:
1. Most of the times a recipe calls for buttermilk, I use milk with a little yogurt mixed in. For 1 cup buttermilk, I take roughly 3-4 tablespoons of yogurt and add enough whole milk to make up 1 cup in all.
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/01/20/peanut-butter-chocolate-loaf-cake/