Calling all peanut butter and chocolate lovers! Decadent, delicious, and delightful, this Heavenly Chocolate Peanut Butter Cake will surely satisfy all your cravings while leave you wanting more. As a devout peanut butter fan, I obviously had to share a recipe with it as one of the star players.
Now I’m sure you have seen “drip cakes” everywhere in the past year, so I decided to join the bandwagon and do a simple, classic pinteresty decoration. I also unfortunately had a difficult time getting the cake off the cake round and on to the cake stand, but that’s alright. I think it looks pretty good still :)
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoon espresso powder
1 cup milk, buttermilk, or almond milk
1/2 cup vegetable canola oil, or melted coconut oil
2 large eggs
3/4 cup hot water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Mix flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
Add milk, vegetable oil, eggs flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 28-32 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
PEANUT BUTTER MARSHMALLOW FROSTING
1 cup butter (softened to room temp.)
1 1/2 cups peanut butter
3 cups powdered sugar
1 cup marshmallow fluff (or melted marshmallows)
1/4 cup milk
Cream butter and peanut butter together.
Add the half powdered sugar and blend until there are no lumps.
Blend in milk and vanilla.
Add remaining powdered sugar and marshmallow fluff
Stir until smooth and well blended.