Disclaimer: I don’t make my cakes to look pretty – this isn’t cake boss! I just want them to be tasty. This chocolate cake is incredibly moist and delicious with the perfect hint of peanut butter mixed right into the batter! It really didn’t even need the icing.
2 cups all-purpose flour
1 1/4 cups sugar
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
2 tablespoons brewed coffee
1/2 cup milk
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1 cup boiling water
1. Mix together all dry ingredients using the whisk attachment on your stand mixer. You can also whisk this by hand, then mix the cake with a hand mixer.
2. Melt butter and chocolate chips together (I do this in the microwave, stirring every 20 seconds). Mix frequently until smooth.
3. Whisk eggs together. Add coffee, milk and vanilla to the eggs. Slowly add melted chocolate and butter.
4. Add chocolate mixture all at one to the dry ingredients. Mix until well combined.
5. Add peanut butter.
6. Mix boiling water in slowly. Turn up mixer speed and allow to whip 1-2 minutes until smooth.
7. Allow cake mixture to sit for 15 minutes.
8. Preheat oven to 350.
9. Line two 8 or 9 inch cake pans with parchment paper. Evenly distribute batter between pans.
10. Bake 30-35 minutes, or until an inserted toothpick comes out clean, or with only one or two cake crumbs attached. For cupcakes: Fill cups 2/3 full then bake 18-22 minutes.
11. Cool completely before adding icing.
To stack your cakes: Allow cakes to cool completely. Using a serrated knife, remove the rounded top of one cake. Add about 1/3 of your frosting to the top. Place second cake on top. Cover with remaining icing.
Peanut Butter Icing
2/3 cup confectioners’ sugar
1/2 cup creamy peanut butter
5 tablespoons butter, at room temperature
1 teaspoon pure vanilla extract
1/3 cup heavy cream
Place all ingredients in a blender. Mix until smooth.