Introduction
Indulge in the delightful world of baking with this rich and decadent chocolate cake, complemented by a luscious peanut butter buttercream frosting. This recipe is perfect for any occasion, whether it’s a birthday party, a family gathering, or simply a sweet treat for yourself. The combination of chocolate and peanut butter is sure to please everyone!
Detailed Ingredients with measures
Flour
1 3/4 cups plain/all-purpose flour
Cocoa Powder
3/4 cup unsweetened cocoa powder
Baking Powder
1 1/2 tsp baking powder
Baking Soda
1 1/2 tsp baking soda (bi-carb soda)
Sugar
2 cups white sugar or caster/superfine sugar
Salt
1 tsp cooking/kosher salt
Eggs
2 large eggs (~55-65g / 2 oz each)
Milk
1 cup milk (low or full fat)
Vegetable Oil
1/2 cup vegetable oil or other plain-flavored oil like canola, grapeseed, rapeseed, or sunflower
Vanilla Extract
2 tsp vanilla extract
Instant Coffee Powder
2 tsp, optional
Boiling Water
1 cup boiling water
Peanut Butter Buttercream Frosting
250g / 2 sticks unsalted butter, softened
4 cups (500g) soft icing sugar/powdered sugar, sifted
1/2 cup (120g) smooth peanut butter (spread, not pure)
1/4 tsp cooking/kosher salt
1 tbsp milk
Toppings (Optional, Recommended)
1/2 cup chocolate chips or melts
2 tbsp cream (thickened/heavy or pure, not low fat)
3 tbsp peanut butter, warmed in the microwave to make it runny
120g / 4 oz mini Reece’s Peanut Butter Cups
10+ miniature Reece’s Peanut Butter Cups, halved
1/4 cup salted peanuts, finely chopped
Prep Time
Preparation time for this cake is approximately 20 minutes.
Cook Time, Total Time, Yield
This cake will take about 45 minutes to bake, and once combined with cooling time, the total time for the recipe is approximately 3 hours. The yield of this recipe is around 25 servings, making it perfect for sharing!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) or 160°C for fan ovens.
Prepare the Cake Pan
Grease a 23 x 33 cm (9 x 13 inches) metal cake pan with butter. Line the pan with parchment paper, allowing some overhang to help lift the cake out after baking.
Combine Dry Ingredients
In a large mixing bowl, sift together 1 3/4 cups of plain flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, 2 cups of sugar, and 1 teaspoon of kosher salt. Whisk briefly to blend.
Mix Wet Ingredients
Add 2 large eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Whisk everything together until the mixture is smooth and lump-free, about 30 seconds.
Add Boiling Water
Dissolve 2 teaspoons of instant coffee powder (optional) in 1 cup of boiling water. Gradually add this coffee-infused boiling water to the batter while whisking until fully incorporated. The batter will be very thin.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 45 minutes or until a wooden skewer inserted in the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which will take about 2 hours.
Make the Peanut Butter Buttercream Frosting
In a stand mixer with the paddle attachment or using a handheld mixer, beat 250g of softened unsalted butter on high speed for 3 minutes until it is soft and fluffy.
Add Icing Sugar
Gradually add 4 cups (500g) of sifted soft icing sugar in three batches, starting on low speed to prevent a mess. Increase the speed as the sugar gets incorporated.
Finish the Frosting
Once all the icing sugar is mixed in, add 1/2 cup of smooth peanut butter, 1/4 teaspoon of kosher salt, and 1 tablespoon of milk. Beat on high speed for another 3 minutes until the frosting is fluffy and well combined.
Prepare the Chocolate Drizzle
In a small bowl, combine 1/2 cup of chocolate chips or melts with 2 tablespoons of cream. Microwave in 15-second increments, stirring in between, until smooth. Allow to cool for 10 minutes.
Frost the Cake
Spread the peanut butter frosting evenly across the surface of the cooled cake, ensuring to cover edge to edge.
Decorate the Cake
Drizzle half of the cooled chocolate mixture and warmed peanut butter over the top of the cake. Evenly sprinkle mini Reece’s Peanut Butter Cups and drizzle the remaining chocolate and peanut butter on top. Finish by sprinkling with finely chopped salted peanuts.
Serve the Cake
Slice the cake into portions of your desired size. Serve immediately and enjoy. Store any leftovers in an airtight container in the fridge for up to 5 days. Remember to bring the cake to room temperature before serving, as the frosting will harden when chilled.
Notes
Cocoa Powder
You can use regular unsweetened cocoa powder or Dutch-processed cocoa for a more intense chocolate flavor.
Baking Soda
Baking soda is about three times stronger than baking powder. Using both gives the cake a tender crumb. If you only have baking powder, substitute with an additional 4 1/2 teaspoons.
Instant Coffee Powder
Using instant coffee powder enhances the chocolate flavor without adding a coffee taste. Make sure to use the type that dissolves, not ground coffee beans. You can substitute with hot brewed coffee.
Icing Sugar
In Australia, ensure you use soft icing sugar rather than pure icing sugar, as pure icing is used for hard icings.
Peanut Butter Type
Use a smooth peanut butter spread with added salt and sugar for the frosting. If you use natural unsweetened peanut butter, reduce the quantity to 6 tablespoons to avoid a runny frosting.
Pan Size Options
This recipe can be adapted for different cake pans. For two 20 cm (8 inches) layers, bake for 38 minutes. For three 20 cm layers, bake for 25 minutes. For two 22 cm (9 inches) layers, bake for 25-30 minutes.
Storage
Keep the cake in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before serving for the best texture of the frosting.
Cook techniques
Sifting Ingredients
Sifting flour, cocoa powder, and dry leavening agents helps to aerate the flour, removing lumps and ensuring an even distribution of ingredients, which results in a lighter cake.
Whisking
Whisking the wet ingredients together until lump-free is crucial for incorporating air into the batter, which contributes to the cake’s light and tender texture.
Blooming Cocoa
Adding boiling water to the batter activates the cocoa powder, enhancing its flavor and ensuring a richer chocolate taste in the cake.
Using a Skewer to Test Doneness
Insert a wooden skewer into the center of the cake to check if it’s fully baked. The skewer should come out clean if the cake is done.
Temperature Control while Mixing Frosting
Start mixing icing sugar on low speed to avoid a mess, gradually increasing the speed for a creamy consistency in the frosting.
Decorating with Drizzles
Melted chocolate and peanut butter can be drizzled over the cake to add visual appeal and an extra layer of flavor.
Storing Cake
Store the cake in an airtight container in the refrigerator to keep it moist. Allow it to come to room temperature before serving to soften the frosting.
FAQ
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary from the original recipe.
What can I use instead of vegetable oil?
You can use other neutral-flavored oils such as canola, grapeseed, or sunflower oil in place of vegetable oil.
Is it necessary to use instant coffee powder?
While optional, instant coffee enhances the chocolate flavor without adding a noticeable coffee taste. It’s recommended for a richer flavor profile.
Can I make this cake in advance?
Yes, the cake can be made in advance and stored in the refrigerator, but remember to bring it to room temperature before serving.
How do I ensure my cake does not stick to the pan?
Greasing the pan and lining it with parchment paper overhang will help the cake release easily once baked.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Conclusion
This decadent chocolate cake, complemented by a creamy peanut butter buttercream frosting, showcases the perfect balance of flavors and textures. With its moist crumb and rich chocolate taste, it’s an irresistible treat that will impress any chocolate lover. Perfect for birthdays, celebrations, or simply as a delightful dessert, this recipe guarantees satisfaction with every bite!
More recipes suggestions and combination
Chocolate Ganache Topping
Drizzle a rich chocolate ganache over the frosted cake for an extra layer of indulgence.
Nutella Swirls
Layer Nutella in between cake layers for an additional chocolate and hazelnut flavor.
Layered Chocolate Cake
Create a multi-layer cake by splitting the batter into three separate pans and stacking them with frosting in between.
Salted Caramel Drizzle
Add a salted caramel drizzle on top of the frosting for a sweet-salty treat.
Coconut Cream Frosting
Swap out peanut butter frosting for a light coconut cream frosting for a tropical twist.
Mint Chocolate Variation
Incorporate peppermint extract into the batter or frosting for a refreshing mint-chocolate flavor.
Chocolate Peanut Butter Layer Bars
Transform the cake into bars by baking it in a rectangular pan and cutting it into squares for easy serving.
Cupcake Options
Use the cake batter to make cupcakes, perfect for portion control and easy serving at parties.
Spicy Chocolate Version
Add a pinch of cayenne pepper to the batter for a spicy kick that enhances the chocolate flavor.
Fruit Compote Topping
Top slices with a fresh fruit compote, such as raspberry or cherry, to add brightness and contrast to the rich chocolate.
