Chocolate-Peanut Butter Fun Cake
A decadent chocolate cake topped with creamy peanut butter buttercream frosting, garnished with chopped chocolate and peanuts. This rich dessert combines the classic flavors of chocolate and peanut butter in a moist, layered treat.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1¼ cups all-purpose flour
- •1 cup sugar
- •¾ cup natural unsweetened cocoa powder
- •1½ teaspoons kosher salt
- •1 teaspoon baking soda
- •¼ cup vegetable oil
- •1 teaspoon vanilla extract
- •½ cup finely chopped semisweet or bittersweet chocolate
- •½ cup sugar
- •¼ cup egg whites
- •1½ teaspoon vanilla extract
- •¼ cup creamy peanut butter
- •6 tablespoons chilled unsalted butter
- •1 pinch Kosher salt
- •¼ cup chopped semisweet or bittersweet chocolate
- •¼ cup chopped unsalted, dry roasted pinenuts
- •1 pan cake pan
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.
40 min
- 2.
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.
10 min
- 3.
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.
10 min
- 4.
Cut into 2" squares.
5 min
