Chocolate Cake with Peanut Butter Frosting is one of the easiest desserts to make. The recipe is quick and easy to make. All you need are some ingredients and some butter and you have a delicious chocolate cake. You will also need some powdered sugar and a stand mixer. Start by creaming the butter and peanut butter together. Then add half of the powdered sugar and beat until smooth. Finally, add the vanilla and stir until combined.
I was born in 1986, which makes me 23. There are a few downsides when it comes to being raised in my generation. For one, I don’t rely on my brain when it comes to spelling, I rely on spellcheck. I am ashamed to say there are certain words I have never learned how to spell correctly, and when I type them I usually just spell them incorrectly, knowing the my internet browser will correct my spelling error for me. (It’s a little late but I have a new resolution…. which is learn how to spell better!)
But no matter what your age, how you like to communicate and whether or not you tweet, everyone can agree on chocolate cake. Specifically, a moist, rich, totally killer chocolate cake. A perfect chocolate cake can bring people together, as this cake did this past weekend.
I made this cake last weekend for someone who hates birthdays. I wanted the cake to still look like a celebration, but without being over the top. I chose not to frost the sides, so you could see the rich color of the cake. The sprinkles added the perfect crunch. This cake was just perfect, no matter if you are having your 8th, 18th, or 68th birthday.
Killer Chocolate Cake
- 2 cup Sugar
- 1 3/4 cup AP Flour
- 3/4 cup Cocoa Powder I used Valrhona
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 3/4 cup Boiling Water
- preheat oven to 350 degrees
- Add first 6 dry ingredients to a bowl and whisk until combined evenly. In a separate bowl combine the eggs, milk, oil and vanilla.
- Add half of the wet ingredients to the dry ingredients and combine until smooth, then add the next half and continue to stir until smooth and lump free.
- Measure 3/4 cup of water and microwave until boiling. Pour into the chocolate cake batter and stir until fully combined. The batter will appear to be thin now.
- Prepare your cake pans with butter or pan spray, and divide the batter between the two evenly. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool at least 10 minutes in pans before removing. Let cool on a rack at least 30 minutes. Make frosting while you are waiting.
Peanut Butter Frosting
- 1/2 cup Butter room temperature
- 1 cup Peanut Butter
- 2 TBS Heavy Cream
- 1 tsp Vanilla Bean Paste optional
- 2 cups Powdered Sugar
- In the bowl of an electric mixer, combine the softened butter and peanut butter. Beat until combined and add the heavy cream and vanilla bean paste and continue to beat.
- Add the powdered sugar in batches until fully combined and smooth. If the frosting is too stiff add a bit of heavy cream, if it is too soft add a bit of powdered sugar.
- Frost the bottom cake layer and place the second layer on top. Frost the top layer and drizzle with melted chocolate and plenty of sprinkles.
Tips and Tricks
For the frosting, you will need 2 cups of powdered sugar, 3 tablespoons of milk, and 1 teaspoon of vanilla extract. You can add the powdered sugar one cup at a time, until the mixture is smooth and fluffy. If the frosting seems too thick, add 1 teaspoon of milk to make it more spreadable. Drizzle the melted chocolate on top of the cake and serve. If you want to make the frosting gluten free, you can substitute almond flour, but it will take more time.
This cake is moist and delicious. The combination of coffee and chocolate makes this chocolate cake extra special. It also has a soft, moist texture. To make it, start by preheating the oven to 300 degrees F. Then, combine the dry ingredients in a medium bowl. Then, gradually add the remaining powdered sugar. Whip the mixture for three minutes. Once the cake is done, apply the frosting and serve.
Before making the peanut butter frosting, invert the chocolate cake. Invert it and add the frosting. Next, beat the cream cheese and butter, and then gradually add the powdered sugar until the frosting is fluffy. If the icing becomes too thick, you can always add a tablespoon of milk to thin it out. Then, drizzle the melted chocolate over the cake. You can serve the cake sliced or with the peanut-butter icing.
To make a Chocolate Cake with Peanut Butter Frosting, you must first make sure you have the right ingredients. The ingredients should be fresh and high quality. Ensure that the chocolate is as dark and creamy as possible. Then, test the baking powder by placing a healthy pinch in a cup of hot water. The baking soda should fizz. Then, add the frosting. You can then serve the chocolate cake with peanut butter frosting for a truly decadent dessert.
For an even more indulgent dessert, make sure you have the right ingredients. You need a cake pan that can accommodate the peanut butter. The cake pan should be greased and lined with parchment paper. Then, you must prepare the peanut butter frosting. The frosting should be prepared by mixing butter and cream cheese. You can also use any other nut butters to make the frosting. The best way to serve this chocolate cake with peanut-butter frosting is to serve it sliced.