There are people in my life who don’t like the heavenly combo of chocolate and peanut butter and it’s basically a miracle that I’m still friends with them. This cake is serious on the peanut butter- it’s rich and thick and insanely amazing. You can’t taste the coffee but it gives it that extra something that really good cakes have. It’s insanely moist and holds well if you need to make it a day in advance. I made this for a birthday party, hence sprinkles, but feel free to garnish with chocolate sprinkles if it’s a less festive occasion. Regardless, sprinkles are important… any cake this good warrants celebration.
- 2 cups cake flour
- 2 cups sugar
- 0.5 cup cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, at room temp
- 0.5 cup melted butter
- 1 cup smooth peanut butter
- 1 cup hot black coffee or espresso
- 0.5 cup butter, room temperature
- 2 tablespoons smooth peanut butter
- 5 cups sifted powdered sugar
- 2 tablespoons cooled coffee
- 1/3 cup milk
- 1 cup melted dark chocolate (cooled, I used a double boiler)
- Optional: sprinkles for decorating
- Preheat oven to 350 degrees F and grease a 9X13 cake pan.
- In a large bowl, whisk together all the dry ingredients.
- Add the remaining ingredients and mix with a hand mixer for 2 minutes until well combined scraping the bowl as needed. Transfer batter to oven and bake 40 minutes until skewer comes out clean.
- Meanwhile, make the frosting. Beat together the butter and peanut butter. Add the powdered sugar, cocoa powder, coffee and milk and beat until thick… adding a little more milk if it’s too thick. While mixing, slowly beat in melted chocolate. Beat a few more minutes until whipped and well combined.
- Spread frosting onto cooled cake and decorate with sprinkles.
Inspired by Simply-Delicious-Food