Peanut Butter Chocolate Cake
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Sugar Spun Run · by Sam Merritt★ 5.0 (71)

Peanut Butter Chocolate Cake

NUTRITION · PER SERVING112M COOK
CAL 61%·PRO 33%
CARBS 124G40% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER102G TOTAL SUGAR
FAT 80G59% OF CAL
32G SAT49G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist and rich chocolate cake with peanut butter flavor, topped with a glossy chocolate ganache drip. Perfect for celebrations and special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 ¾ cup all-purpose flour
  • 1 cup light brown sugar (firmly packed )
  • 1 cup granulated sugar
  • ¾ cup dark cocoa powder
  • 1 ½ teaspoons baking soda
  • 3/4 teaspoon table salt
  • ½ cup unsalted butter (melted )
  • ⅔ cup Avocado, vegetable or canola oil (you may substitute any neutral cooking oil )
  • 2 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup very hot or boiling water
  • 2 cups unsalted butter (softened )
  • 2 cups creamy peanut butter ((I do not recommend using a “natural” peanut butter/the kind where the oil separates))
  • 6 cups powdered sugar
  • ½ teaspoon table salt
  • 2-4 Tablespoons milk (I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream)
  • 4 oz semisweet chocolate (chocolate chips or a chopped baking bar will work )
  • ½ cup heavy cream
PREP
90M
SODIUM
537MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.