Peanut Butter and Chocolate Cake

Photo: Kelly Dillon Guerra

Ingredients

1 cup AP flour

1/4 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup firmly packed brown sugar

1/4 cup peanut butter (I used Laura Scudder's brand creamy PB)

3/4 cup milk

1 large egg

1 teaspoon vanilla

1 tablespoon vegetable oil

1 tablespoon butter, softened

Preparation

Preheat the oven to 350F and prep your pan(s).

Combine the first five ingredients (your dry team) into your mixing bowl or food processor and mix thoroughly.

Add in all of the wet ingredients and mix until just combined. Be careful not to overmix as you don't want too much gluten, but the PB needs to be incorporated fairly well.

Pour the batter into your prepared pan(s) and bake for 15 min, then rotate and bake another 10-15 until an inserted toothpick comes out clean.

Allow to cool completely before icing with Peanut Butter Chocolate Ganache

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About

I created this recipe because I wanted a cake made from scratch that actually combined peanut butter and chocolate into the cake and frosting, instead of seperating them. This cake is like eating a Reese's chocolate peanut butter cup!

A tip on measuring the PB, pour the milk into a measuring cup. Then start adding the PB to the milk a little bit at a time. Once the milk has hit the 1 cup line, you can add the remaining wet ingredients to the cup, thus saving you some dish washing time!

Also, I strongly recommend using a peanut butter that is nothing but peanuts and salt. I've made this with processed PB like Jif and with a natural PB and the natural PB is far superior in taste!