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Bittersweet Chocolate Peanut Butter Cake

 

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.
76

Yield

16

servings

Prep

10

min

Cook

35

min

Ready

90

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Cake
8 ounces semi-sweet chocolate
bittersweet,, chopped, null, null
½ cup butter, unsalted
cut into pieces
¾ cup sugar
2 tablespoons peanut butter
creamy
3 large eggs
lightly beaten, room temperature
½ cup all-purpose flour
cup peanuts, salted
dry, roasted , finely chopped
Glaze
6 ounces semi-sweet chocolate
bittersweet, chopped, null, null
¼ cup butter, unsalted
cut into pieces
1 tablespoon light corn syrup
½ cup heavy whipping cream
1 x peanuts, salted
chopped
*
Topping
1 cup peanut butter
½ cup water

Directions

Cake: Preheat oven to 350℉ (180℃).

Butter a 9 inch round baking pan.

Line with buttered parchment paper.

Set aside.

Melt chocolate and butter in top of double boiler over simmering water.

Stir occasionally until melted. Add sugar.

Stir until sugar has melted and mixture is smooth.

Remove from heat. Cool. Stir often.

Whisk eggs into mixture, one at a time.

Beat well after each addition.

Fold in flour and peanuts until well mixed.

Spread batter evenly in pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Cool on rack ½ hour.

Invert cake onto rack.

Peel off parchment. Leave to cool.

Glaze: In medium saucepan over low heat combine bittersweet chocolate, butter, corn syrup and cream.

Stir often until chocolate is melted.

Cool 10 minutes.

Topping: Combine peanut butter and water.

Mix to blend well.

To assemble cake: Spread topping mixture over cake to form a layer of peanut butter.

Place a piece of waxed paper or parchment under cooling rack where cake is resting.

Pour glaze over cake.

Let stand 15 minutes.

Using a spatula put any glaze that runs onto paper under cake back on top of cake.

Repeat until all glaze is on cake.

Press chopped peanuts around top edge of cake.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 39368% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 122mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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