Chocolate–Peanut Butter Fun Cake

This chocolate cake with peanut butter frosting gets a generous (and fun!) garnish of chopped chocolate and peanuts.

Photo by Barbara B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Chocolate Cake

  • Nonstick vegetable oil spray

  • 1 1/4

    cupsall-purpose flour

  • 1

    cupsugar

  • 3/4

    cupnatural unsweetened cocoa powder

  • 1 1/2

    teaspoonskosher salt

  • 1

    teaspoonbaking soda

  • 1/4

    cupvegetable oil

  • 1

    teaspoonvanilla extract

  • 1/2

    cupfinely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

  • Peanut Butter Buttercream

  • 1/2

    cupsugar

  • 1/4

    cupegg whites (from about 2 large eggs)

  • 1 1/2

    teaspoonsvanilla extract

  • 1/4

    cupcreamy peanut butter

  • 6

    tablespoons(3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes

  • Kosher salt

  • 1/4

    cupchopped semisweet or bittersweet chocolate (about 1 3/4 ounces)

  • 1/4

    cupchopped unsalted, dry-roasted peanuts

  • special equipment:

  • An 8x8x2-inch cake pan

Directions

Chocolate Cake • Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack. Peanut Butter Buttercream • Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt. •Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. •Cut into 2-inch squares.

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