Chocolate Peanut Buttercup Cake

24 Oct

One word to describe this cake…delicious! I made this cake for my sister Allie’s birthday today, and brought it in for her and her co-workers to enjoy. My partner in baking crime, Nicole, has been known for her super amazing chocolate peanut butter cake which we joke should be eaten with caution as its sugar content may induce a diabetic coma. I made this joke in regards to my cake when I dropped it off at the hospital, where my sister works as a nurse. I warned them to be carefull how much they eat cause it smells super sweet, but at least they should be okay since they are already in a hospital. Little did I know that one of the staff members was actually diabetic, and not being able to withstand the allure of this cake actually had to take more of her diabetes medication so that she didn’t indeed go into a coma!!! Scary but true!

[Source: Bakerella]

WARNING: Bake and eat at your own risk!

INGREDIENTS – Devils Food Cake [Source: David Lebovitz]

9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
1 cup crushed peanut butter cups

STEP 1) Butter two 8″ cake pans and line the bottoms with circles of parchment paper.

STEP 2) Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

STEP 3) In a separate bowl beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.

STEP 4) Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

STEP 5) Add crushed peanut buttercups, divide the batter into the two prepared cake pans and bake at 350 degrees for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

INGREDIENTS- Chocolate Peanut Butter Ganache Frosting

8 oz dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

STEP 1) Place chopped dark chocolate in a medium bowl.

STEP 2) Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts.

STEP 3) Add peanut butter and whisk until smooth.


STEP 1) Pour 1 cup of frosting on one layer of cake and spread evenly.

STEP 2) Spread 1 cup of chopped peanut buttercups over frosting.

STEP 3) Cover with second layer of cake and frost top and sides of cake

STEP 4) To finish drizzle with warm peanut butter and extra peanut buttercups.

I forgot to ask them to take a picture of the inside of the cake, but here is a picture from Bakerella, the blog source of this recipe.

This cake smelt so good I felt like I gained 10 lbs just baking it, I didn’t even get to eat a piece. It got raving reviews by my sister and her co-workers and I’m sure it will be one I will make again!

Eat with caution!

1 Comment

Posted by on October 24, 2010 in Cake, Chocolate, Dessert, Peanut Butter


One response to “Chocolate Peanut Buttercup Cake

  1. ericasedibles

    October 25, 2010 at 6:45 am

    OMG! Looks fabulous, I’m drowning in drool as I read…


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