Moist Chocolate Cake with Peanut Butter Icing Bliss
Indulge in this moist chocolate cake with peanut butter icing that's perfect for any occasion.
Equipment
- ¼ sheet pan
- - Mixing bowls
- Whisk
- - Microwave-safe bowl
- Sifter
Ingredients
For the Cake
- 1 ¾ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
- 1 tsp Baking Powder Ensure it's fresh.
- 1 tsp Baking Soda No substitutions necessary.
- ½ tsp Salt Use table salt or kosher salt interchangeably.
- 1 pkg Instant Clearjel (or Chocolate Instant Pudding Mix) Not replaceable without affecting moisture.
- ¾ cup Unsweetened Cocoa Powder Dutch-processed can be used for a mellower taste.
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 large Eggs No suitable substitutes here.
- 1 cup Buttermilk Can be replaced with milk mixed with vinegar or lemon juice.
- 1 cup Brewed Coffee Enhances chocolate flavor; can omit if sensitive to caffeine.
- ½ cup Vegetable Oil Neutral oil works.
- ½ cup Dark Corn Syrup Honey or maple syrup can substitute.
- 1 tsp Vanilla Extract Almond extract can be used for a twist.
- ½ cup Salted Butter Unsalted butter can be substituted.
- 1 cup Semi-Sweet Chocolate Chips
For the Creamy Peanut Butter Frosting
- 1 cup Creamy Peanut Butter Natural for a healthier option.
- 2 cups Powdered Sugar Sift for a smoother texture.
- ½ cup Salted Butter Adjust salt if using unsalted butter.
- ¼ cup Heavy Cream Substitute with milk if necessary.
- 1 tsp Vanilla Extract Double the amount for a stronger taste.
Instructions
Steps to Make the Cake
- Preheat your oven to 325°F. While it’s warming, line a ¼ sheet pan with parchment paper to ensure your cake releases easily after baking.
- Sift together the flour, cocoa powder, baking powder, baking soda, salt, and Instant Clearjel. Whisk in the brown sugar.
- In a separate bowl, mix the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth.
- Melt the salted butter and semi-sweet chocolate chips together in a microwave-safe bowl. Stir until silky.
- Gently fold the wet ingredients into the dry mixture and gradually mix in the melted chocolate until smooth.
- Pour the batter into your prepared pan. Allow it to rest for 5-10 minutes, then bake for about 24 minutes.
- Once baked, let the cake cool completely. Wrap it in plastic and place in the freezer.
- Whip together your creamy peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth.
- Spread the peanut butter frosting between layers of cake and around the outside. Top with peanut butter cups or drizzle chocolate ganache.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze wrapped slices for up to 2 months. Thaw gently in the fridge overnight.