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.
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Showing 80 comments
  • Emma
    Reply

    I made the frosting this week to go on some brownies I had baked…AMAZING!!!!! Best brownies ever. Thank you

  • aisha
    Reply

    i tried making the frosting a couple of times, but it turns out dry and i cant spread it, what would the problem be?

    • Alida Ryder
      Reply

      It could be that you need to add a little more milk to soften it a little. Add a tablespoon of milk at a time, beating well after each addition until the frosting is the consistency you desire.

      • aisha
        Reply

        Ok thank you

  • Gail Rigg
    Reply

    Baked this cake today for birthday celebration tomorrow and it turned out perfect exactly according to directions. Wondered if you add coffee/peanut butter mixture to batter while hot, but decided to cool it first. Will make this recipe again, thanks!!

    • Alida Ryder
      Reply

      I’m so glad Gail! Yes, I usually add it hot but to be honest, it doesn’t really matter. I am just usually too impatient to wait for it to cool down.

  • Kat
    Reply

    I have to give you one huge thank you as I have made this cake countless times and each time people love it! Not like it, LOVE IT! My question, each time I bake the base, it makes a pyramid. i have tried almost everything including a wet towel around the tin. Same result. Can you please advice me if you also experience this? How can I minimize this issue. I feel like I am cutting off the cake. Thank you!

    • Alida Ryder
      Reply

      Kat, it could be that your oven is too hot and the cake rises very quickly. This happens to me sometimes but it’s never too severe. I usually rectify it by allowing the cake to cool upside down on a cooling rack.

  • Alida Ryder
    Reply

    You’ll see at the bottom of the chart there are weight conversions for cups. 1 cup butter = 220g, 1 cup flour = 125g, etc.

  • Diane
    Reply

    I would love to make this cake but don’t work in “cups”, please what are the amounts needed in grams or ounces. Your conversion chart only converts cups to ml or fl oz. No help at all!!

  • Alida Ryder
    Reply

    Rebecca, I am so glad you and your family loved this cake so much. It definitely is a show-stopper!

  • Rebecca
    Reply

    Heey
    Here is a message from Holland. This cake recipe is AMAZING. I made the cake yesterday for my brother’s birthday. (He found the recipe on pinterest.) The cake is super moist and the frosting OMG.
    Everybody loves it. I baked the cakes for 35 minutes and they were perfect. I will be making this cake more often. (Otherwise my brother will force me to do it 😉 )
    Thanks for this heavenly cake recipe
    Rebecca from Holland

  • Alida Ryder
    Reply

    Thanks for your lovely comment Debi. I am SO glad you liked the cake so much. It’s still one of my favourites.

    • Alida Ryder
      Reply

      Yep, the light green and white parts. 😉

  • Debi
    Reply

    Wow Wow Wow! This cake was so loved by all. I was a little worried when after baking it stuck to the pans a bit but alas it was a huge success. The peanut-butter and chocolate flavors were perfection! I didn’t have salted nuts so I used salted cashews, double yum. Great job on your creation and thanks so very much!! God bless and happy baking!

  • Alida Ryder
    Reply

    I’m so glad!

    • Anne Bennett
      Reply

      SO MANY LOVELY COMMENTS. I’LL HAVE TO TRY IT

  • Alida Ryder
    Reply

    Hope you loved it Katarina!

    • Katarina Strydom
      Reply

      Hi Alida,

      Lets just say that it has met my high expectations! And my expectations are really high(you can ask my hubby lol) The cake was such a huge success! Not one person did not lick their hands;) Thanks you once again, i will most defintielly use this recipe again! Cau

  • Katarina Strydom
    Reply

    I just took the cake out of oven. Smells divine! Celebrating hubbys bday tonight so this will be lovely treat for him;) thank you for the lovely recipe

  • Alyssa
    Reply

    Do you know how many people this cake can serve?

    • Alida Ryder
      Reply

      Alyssa, depending on the size of the slices, you can serve up to 12 with this cake.

  • michelle rees
    Reply

    Ek is ‘n Suidafrikaner wat sit in Australia. Het vanoggend die respe probeer…. na so koek wil ek sommer terug trek! Dit is heerlik. Ek is nie ‘n bakster nie, maar het hierdie koek ge-ace!! Behalwe die versiering – my versiersuiker/frosting was te fudgy en wou nie vat aan die koek nie – geen probleem – inplaas van een dubbel koek het ons nou twee enkel koeke!!! En vanaand eet ons mielie fritters met avokadopper!!

  • Alida Ryder
    Reply

    Ali, some cocoa powders (as with flour) absorb liquid differently. I like my frosting to be super chocolatey which is why I add so much.

  • Ali
    Reply

    Am not sure the quantity of cocoa in the frosting is correct. Is it really the same quantity of cocoa as in the cake mixture? Mine needed around 4 more tbsps of milk to make it acceptable.

    Great cake though.

  • Alida Ryder
    Reply

    I bake all my cakes at 180 degrees Celcius. I find that a higher heat in my oven results in a burnt outside and a raw inside.

  • AKim
    Reply

    You said to bake this cake for 35-40 mins @ 180 degrees Celsius? is that correct? seems quite low for a cake recipe. did you mean Fahrenheit? please clarify. I’m excited to try this recipe. Looks delicious!

  • cirsten van den heuvel
    Reply

    Oh my goodness this cake looks so moist and yummy. Ive had such peanut butter and choccy cravings. Going to try this tomorrow. My mouth is watering for a good cake like this. I might be sneaky and add some caramel too 🙂

  • Sharon
    Reply

    I want to try that chocolate cake and corn muffins [for a start]! Thanks so much. Sharon

  • Marylou Louro
    Reply

    Could I use a bunt pan? How long should I bake it?

    • Alida Ryder
      Reply

      I’m sure you could. I would say probably around 45 minutes? Check it after 30 and if it’s becoming too dark, cover it with foil. It’s done when a skewer inserted comes out almost clean with just a few moist crumbs attached.

  • Leena
    Reply

    I absolutely love your recipe and I want to make it for New Years Day, but can you tell me the measurements in grams? I do not have the provision to measure the ingredients in cups 🙁

    • Alida Ryder
      Reply

      Leena, I unfortunately don’t have the measurements in grams, even though that is normally the way I bake. A standard teacup (not a mug) can also double as a cup measurement (250ml).

  • Madelein
    Reply

    I baked this cake the recipe from sariekos the baking powder and baking soda in recipe as 15ml each baked the cake twice and was so dissapointed
    I saw your blog adress and had a look at the recipe will try it again

    • Alida Ryder
      Reply

      Madelein, I hope the cake comes out correctly the next time you bake it. I’m still quite angry that they misprinted that recipe because that amount of raising agent will definitely cause a flop!

  • Marilyn Rush
    Reply

    I’m definately going to make this cake this weekend. Is icing sugar the same as powdered sugar? Thanks for sharing this.

  • Jan Glendening
    Reply

    Do you think this would work in a 9 x 13 pan?

    • Alida Ryder
      Reply

      Jan, the only worry with changing pan sizes is that the cake might either expand too much and bubble over the sides of the pan or it will be a very thin and dry cake. Make sure that the pan is approximately 3/4 full and you should be fine.

  • Alida Ryder
    Reply

    Here are a few more reasons why cakes fall flat:

    1. Over beating the batter and incorporating too much air – the air can then cause a collapse.
    2. Temperature of the oven is too high causing the cake to rise too rapidly. Tip: Invest in an oven thermometer to check your oven temperature.
    3. Opening the door to check on the cakes before the batter is set can cause the cake to sink, as can closing the oven door too sharply in the early stages of baking.
    4. Placing the baked cakes to cool in a drafty place.

  • Adri Jaya
    Reply

    Hallo Alida

    I tried to make the cake twice but no success. For some reason when about 10 minutes baking time left the cake falls flat and also looks and tastes raw although the test pen comes out clean. Any suggestions as to why it would rice the height of pan size but when taken out not more that 2cm high.

    • Alida Ryder
      Reply

      Adri, did you follow the recipe from my blog or from Sarie KOS? The Sarie recipe was printed wrong and the recipe above, is the correct one. If you did follow the Sarie recipe, it is due to the fact that they doubled the baking soda and baking powder. I have also had times where it sank slightly in the middle but it’s never a lot. It’s usually only a slight little bit which doesn’t bother me, especially because this cake is so dense and fudgy. When I bake it again, I’ll try to see what it could be that causes it to fall flat that much.

  • Cheryl
    Reply

    Hi Alida,

    Made it again very carefully following your blog recipe! It is a completely different cake in consistency, even colour, from the Sarie Kos version. Sadly, it still sank in the middle although I am normally very successful at baking. Any suggestions? I added extra cream to the frosting, had enough to hide the sinking, piped some thin lines of fudgy, peanut butter swirls over the top with crushed peanuts and it looks great in the end. Will let you know what they say after the tasting at tonight’s birthday party! By the way, your cookbook covers look great! Trust it’s out and enjoys great success!

  • Cheryl
    Reply

    Sarie Kos also gives a slightly different method, with melted butter and hot coffee combined with peanut butter. My experience following that version last night was similar to Hester’s. Have taken the morning off to try again according to the website as I promised my son he would have this obviously delicious cake tonight for his birthday!

    • Alida Ryder
      Reply

      Cheryl, quite irritating that they did that because I have no control about what gets printed. But I hope that now, following my actual recipe the cake will turn out to be a massive success. It really is absolutely delicious!

  • Hester
    Reply

    Het gisteraand die grondboontjiebotter-sjokoladekoek probeer bak, maar dit het ‘skouspelagtig’ oor die koekpanne gerys en op die oond se element aan die brand geslaan 🙁 Die deeg het egter so lekker gesmaak dat ek vanmiddag weer gaan probeer, maar dié keer in 3 x 22cm panne…

    • Ally_R
      Reply

      Hester, as jy die SARIE KOS resep gevolg het, verminder asb die koeksoda en bakpoeier na 7.5ml elk. Hulle het ‘n print-fout gemaak en dit na 15ml geskuif. Ek hoop vandag se poging kom beter uit.

  • marthi
    Reply

    hi ally
    i made this last weekend – it was DELICIOUS DELICIOUS DELICIOUS…..!!
    thanks for this lovely recipe..!
    xx

    • Ally_R
      Reply

      So glad you liked it Marthi! 🙂

  • Melissa Lynch
    Reply

    Hi,I really wanna make this cake but cant figure out the measurements in weight, would you know what they are? :):) I live in Ireland, I have American Cup measures, but these are of a different volume to south African ones. Thank you 😀

    • Ally_R
      Reply

      Melissa, SA and UK cup measurements are the same so 1 cup = 250ml, 1 tsp = 5ml, 1 tbsp = 15ml. Hope that helps!

  • bee
    Reply

    The cakes are in the oven, and I cannot wait to frost them. I couldn’t let go of the mixing bowl and spatula. AMAZING. Though I cut the sugar by half a cup. This is my cake for christmas eve, thanks so much for this post.

  • Andy Pettit
    Reply

    Is there a version of the recipe in Spanish?

  • Marga
    Reply

    Baie geluk, ek sien Sarie Kos het dit as SA se beste sjokoladekoek resep gekroon!

  • Michelle
    Reply

    Yum that looks delicious! Something that I have to try!

  • Netanya
    Reply

    Deliciously sinful! I can’t describe my joy when I saw 3 of my best-test edible ingredients in this recipe. No:1 Peanut butter – No:1 Chocolate and No:1 coffee ( creating my other No:1 CAKE). Totally love the creator of this masterpiece!

  • Bertha
    Reply

    Cake delecious, but way too much frosting and frosting too stiff, I added additional milk, and made less frosting… but very yum!

    • Ally_R
      Reply

      Bertha, I used the frosting to fill the cake as well so this is why I stipulated such a big quantity. With most of my recipes it’s good if you add/leave out a bit of something to get it to the texture and taste that works for you. My dad loves the frosting on the cake and not so much the cake itself so this, like everything with cooking, boils down to personal taste. I’m so glad that you still enjoyed it though.

  • Lauren
    Reply

    This cake is absolutely amazing! My friend and I made one recently (ok, I basically helped measure ingredients and scoff the icing) and it didn’t survive the day – everyone had second slices and almost passed out in a sugar coma. This recipe is definitely one I’m going to keep.

    You can see our attempt here (http://likeslashlove.blogspot.com/2011/06/if-chocolate-isnt-enough-add-some.html). It isn’t as pretty as your cake though, but it tasted better than it looked!

  • Sonya
    Reply

    My son turned 13 a few days ago and requested this cake 🙂 It was delicious! super moist and almost snicker like. Thank you so much for the wonderful recipe!

  • Cacie
    Reply

    🙂 Made this for my brother’s 14 birthday party, tasted like a snickers, was delicious! Thank you!

    • Ally_R
      Reply

      Cacie : It does taste like Snickers hey? Glad you liked it!

  • 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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