Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream

4 Sep

“Chocolate Chocolate!” It’s like “Pizza! Pizza!” from Little Cesar’s, but better 🙂 So, let’s talk CAKE! This one has TWO chocolate sources, is vegan, and tastes amazing! Ok, the frosting is totally not vegan, but it DOES contain peanut butter, so you really can’t go wrong.

Unfortunately, many seem to think that baking is difficult. But trust me: it’s NOT. You can do it! I know you can. And I’d be willing to bet you have all of these ingredients in your house right now. So why not surprise your family with cake for dessert tonight? Who cares that it’s the middle of the week. Cake is good 24/7 in my opinion.

Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream

Buttercream is as pretty as it is tasty.

Also, this is the best frosting I’ve ever made. EVER. And I’ve whipped up a lot of frosting. The texture is so smooth and creamy, the flavor is light and peanuty, and a little goes a long way! So even if you don’t make it with THIS cake, make it sometime. For anything. For nothing but a spoon. It’s worth the calories!

Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream

Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream, adapted from Epicurious

Serves 8-10

For the cake:

  • 1 1/4 C all purpose flour
  • 1 C granulated sugar
  • 3/4 C unsweetened cocoa powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 C vegetable oil
  • 1 tsp vanilla extract
  • 1 1/4 C water from the tap
  • 1/2 C semisweet chocolate chips

Preheat oven to 350°F. Coat bottom and sides of 9″ round cake pan with PAM. I used a springform pan, and it worked out perfectly.

Whisk flour, sugar, cocoa powder, salt and baking soda in a large bowl. Add oil, vanilla, and water; whisk until smooth.

Fold in chocolate chips, being careful not to over-mix.

Scrape into prepared pan and smooth the top. Bake 30-35 minutes. Let cool completely on a wire rack before removing from pan. While this cools, prepare the buttercream.

Peanut Butter Whipped Buttercream:

  • 1/2 C granulated sugar (Not powdered! Trust me!)
  • 2 egg whites (discard yolks or save for another use)
  • 1 1/2 tsp vanilla extract
  • 1/4 C creamy peanut butter
  • 6 tbsp (3/4 stick) room temp unsalted butter, cut into small pats
  • Pinch of salt

Bring a saucepan of water to simmer. In a medium metal bowl, whisk together sugar and egg whites. Place over simmering water.

Whisk constantly until sugar dissolves, about 3-4 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, about 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.

Remove cake from the pan and transfer to a serving plate. Now you can get creative! Spread about 2/3 of the buttercream evenly on top of the cake. Spoon the rest into a piping bag fitted with a decorative icing tip of your choice. Pipe around the entire edge of the cake, and decorate with remaining buttercream to make flowers on the surface, like I did. (Don’t be discouraged: if it turns out badly, just spread it smooth with a spatula, and call it a day!)

Keep any leftover buttercream to be eaten used later, eat it now, or just toss it. I made this cake the same day we ate it, but you can make it one day ahead and store at room temperature in an airtight container.

The combination of rich chocolate and peanut butter almost require you to drink milk with this. We sure did.

Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream

Dessert is served!

Craving more chocolate cake recipes? How about a secret ingredient bundt cake, or one made with stout? Give ’em a shot!


One Response to “Chocolate Chocolate Cake with Peanut Butter Whipped Buttercream”


  1. Chocolate Cupcakes with Strawberry Jam Buttercream and Peanut Butter Drizzle | Eat, Drink, Be Healthy! - September 20, 2013

    […] Jam Whipped Buttercream, created from a combo of my blog and Beantown […]

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