Last week, while we were away, one of our best friends celebrated his 30th birthday. Happy Birthday Brian!
We made sure to have a little belated celebration last night and I wanted to make two of his favorites – Mexican food and something containing chocolate and peanut butter.
So, I whipped up some of the amazing chicken enchiladas I posted about last month and went searching for a dessert that was sure to knock his socks off. I found this recipe on the King Arthur Flour website. It was pretty easy to make and tasted amazing! I will definitely be making this again in the future!
1C. Granulated sugar
1C. Unbleached All-Purpose Flour
1/3C. Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1t. Baking powder
1t. Espresso powder
1/4t. Baking soda
2 Large eggs
1/3C. Vegetable oil
1t. Vanilla extract
1/2C. + 2T. Water
3/4C. Peanut butter, creamy or chunky
2C. Confectioners’ sugar or glazing sugar
1t. Vanilla extract
1/3C. Milk or cream
1C. Semisweet or bittersweet chocolate, chopped
6T. Heavy or whipping cream
1/2C. Chopped salted peanuts, for garnish (optional)
Preheat the oven to 350 degrees. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8″ round cake pan. Note: This pan needs to be at least 2″ tall; if you have a non-standard, shorter 8″ pan, substitute a 9″ round pan.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
Bake the cake for 35 to 38 minutes (about 25 minutes if you’re using a 9″ pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling (I needed to add about 3T. more).
To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it’s thickened enough to be spreadable.
To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired.
Husband Rating – 4 out of 5 – “I had to avoid the peanut butter layer b/c of the dairy, but the cake was great! Super moist!”