Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

I’ve been craving good Chocolate cake for months now. Not the kind you buy at the Home Industry that’s already kind of dry but you eat it anyway. No, I wanted moist, rich, insanely chocolatey Chocolate Cake. And then a week ago I had this intense craving for Peanut-butter and I thought, why not put the two together. I have really great Chocolate Cake recipes but I wanted to try something a bit different and whilst browsing through Tastespotting I saw this amazing cake by Foodess.  Now I’m sure you’ll agree with me that, THAT cake, is probably the best looking Chocolate Cake I’ve ever seen.
Peanut Butter Chocolate Cake
I fell inlove instantly and just knew that would be the recipe I would be using, with the added addition of peanut-butter, of course. I also baked my cake for just slightly longer because of this addition and therefore mine isn’t quite as fudgy as Foodess’.
Peanut Butter Chocolate Cake
I know many of my readers prefer using weight measurements instead of cups and whilst baking this cake I measured out all of Foodess’ ingredients but somehow my notes went missing. I’ll re-make the cake this week and then add those measurements in, for your convenience.
Peanut Butter Chocolate Cake
I don’t know about you, but the frosting really does make the cake for me. BUT, too much frosting ruins it quite easily, so I really wanted to have just the right amount of frosting on this delicious cake but I knew I wanted it to be the most delicious frosting I could think of. I played around with quite a few things for about an hour and settled on this Peanut-butter-Chocolate-Fudge Frosting…it’s absolutely to die for and I could not stop licking the spatula…seriously! My husband started worrying that I would never let go of it. Obviously, if you have nut allergies, please don’t attempt to make this cake, but if you don’t do try it. It’s really one of the tastiest Chocolate Cakes I’ve ever baked and I’ll never let go of this frosting recipe!
Peanut Butter Chocolate Cake
Makes 2x 22cm (9-inch) cakes
  • 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
  1. Pre-heat the oven to 180°c. Grease 2x22cm cake tins.
  2. Combine all the dry ingredients.
  3. Mix together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients.
  4. 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.
  5. Pour the batter into the prepared cake tins and place in the oven.
  6. 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)
  7. Remove the cakes from the oven and allow to cool on a wire rack.
  8. To make the frosting, beat the peanut-butter and the butter until well combined and fluffy.
  9. 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.
  10. When the cakes are completely cooled, frost them using the peanut-butter frosting. Sprinkle over the salted peanuts and serve.
Simply Delicious Recipe Ebook
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Showing 73 comments
  • Shakira
    Reply

    I made this twice and today’s attempt was even better!! Two of my favourites rolled into one. It was amazing. I added some Willy’s Black Indonesian chocolate to the frosting and used only cream. And espresso instead of regular coffee in the batter just made it even better. Thank you for a brilliant recipe. This is definitely a keeper.

    • Ally_R
      Reply

      Shakira, I’m so glad you liked it! I’m sure the espresso made it just so much better!

  • Angie B
    Reply

    I made this cake for my boyfriend’s birthday – WOW! Mine sunk a leetle in the middle, but it tastes AH-mazing. I only baked mine for about 35 minutes and I have 240mm tins not 220mm, so it was a little flat – But OH MY GOODNESS. It has a very fudgey, brownie-like texture and is not overly sweet. I haven’t baked a cake in about 5 years (when my last cake turned out to be a charcoalate cake due to forgetting it in the oven, whoops) but this has renewed my interest in baking.

  • Sarah Jo
    Reply

    Thanks for this i will baking this week end buttermilk in cake i love it and yummy to see and waiting to taste it .

    • Ally_R
      Reply

      Sarah Jo : Buttermilk makes such a huge difference in keeping the cake moist! I hope you’ll like it.

      Angie : It could be that you’re cake sunk in the middle due to taking it out of the oven suddenly, usually a quick change of temperature can make that happen and also that it was probably not cooked properly in the middle. But I’m glad you liked it non-the-less and I hope you will continue baking! :)

  • Anita
    Reply

    Found this recipe by “mistake” whilst Googling another & all I can say is, best mistake I ever made! This cake is really moist, heavy & deliciously chocolatey. Word of advice though, make sure your baking tins are deep enough. Mine were too shallow & my batter ran over the sides. Gives me another reason to bake it again!

  • rabek
    Reply

    I am from SA but is currently working in Chillilabombwe Zambia. Craved for chocolate cake, then I saw this recipe on the web and decided to bake it. With some advise from my wife down in SA and without proper measuring equipment I baked it. Successfull and very nice !

  • Chrissy
    Reply

    I saw your beautiful cake on Tastespotting. Then I check out your blog and you’ve got an entire section devoted to risotto! Yum! I just may have to figure out some temperature conversions so I can try some of these.

    • Ally_R
      Reply

      Chrissy: How can I NOT have an entire section devoted to Risotto? I absolutely LOVE the stuff! :) If you hover over the temperature it should bring up a conversion for you.

  • Carolina Werner
    Reply

    Hummm.. this looks just delicious! i’m definetly baking this weekend! :)

    • Ally_R
      Reply

      Louise : I never knew of the one in Lynnwood. I really like Hazel food market though.

      Jessica : Dis by die Pierneef Museum in Silverton. :)

  • melissa@IWasBornToCook
    Reply

    This looks insanely delicious. Chocolate + peanut butter = heaven :)

  • Nicola
    Reply

    This looks insanely decadent and delightful. Yummy

    • Ally_R
      Reply

      Nicola, it really was! :)

      Melissa: It really is heaven!

  • Rosemary
    Reply

    Using buttermilk in cakes always insures a moist texture – I am a convert to buttermilk for cakes. The combination of chocolate and peanuts is a definite winner.

    • Ally_R
      Reply

      I also LOVE buttermilk in cakes..same with sour cream. And chocolate and peanuts is such a comforting combo for me so this cake is just heaven for me!

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