Chocolate Cake with Peanut Butter Chips

A hammer and nails, a lock and a key, a flower and a bee, wine and a corkscrew.  Some things are just naturally born to go together, like for example…..peanut butter and chocolate!  This is a combination that has been around forever, but I just recently became addicted to it again.  I tend to go through phases where I either just like it, or phases where I love it and need to have it!  That is currently the phase I am in.  Luckily for me my husband also loves this combination, so for his birthday I decided to make him a peanut butter and chocolate cake!  Not to toot my own horn, but I must say that this cake turned out delicious!  It was super moist, and as for the frosting…..well let’s just say that some of it didn’t even make it to the cake.

Chocolate Cake with Peanut Butter Chips
Printer-FriendlyVersion

Ingredients:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1½ cups unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

1/2 cup peanut butter chips

For Frosting:

2/3 cup butter, softened
3/4 cup peanut butter
1 tsp. pure vanilla extract
4 cups confectioner’s sugar, sifted
4-6 Tbsp. milk

Directions:

Preheat oven to 350 degrees F.  Grease 2 – 8” or 9” round cake pans or 1 – 9x13” pan and sprinkle lightly with flour.  Set aside.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Set both bowls aside.

Place the butter and sugar together, in a medium saucepan, over medium heat.  Stirring occasionally, heat the butter until it is melted and the sugar is well combined.  Remove the mixture from heat and transfer to the bowl of an electric mixer.  Using a paddle attachment beat on medium-low speed for 4-5 minutes, until mixture begins to cool.  Beat in the eggs, one at a time, making sure to beat well after each addition.  Make sure to scrape down the sides of bowl as needed.  Now, beat in the vanilla and cocoa mixture until well combined.  With the mixer on low speed add in the dry ingredients, in two batches, alternating with the sour cream and beating until just combined.  Gently fold in peanut butter chips.

Divide the batter between prepared pans and bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean.  Let cakes cool in pans for 10-15 minutes and then transfer to a wire rack to cool completely.

To make the frosting:

Cream the butter with an electric mixer.  Beat in the peanut butter and vanilla until just combined.  Gradually add the sugar, one cup at a time, beating well on medium speed.  Make sure to scrape sides and the bottom of bowl often.  After all the sugar has been added the icing may appear dry.  Add in the milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Makes 3 cups worth of icing

Source: Cake adapted from Annies Eats; frosting is adapted from Wilton