Chocolate-Peanut Butter Fun Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 servings
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 cup sugar
- kosher salt
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 cup sugar
- 1 1/2 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- nonstick vegetable oil spray
- 3/4 cup natural unsweetened cocoa powder
- Carbohydrate 36 g(12%)
- Cholesterol 11 mg(4%)
- Fat 16 g(24%)
- Fiber 3 g(10%)
- Protein 4 g(8%)
- Saturated Fat 6 g(28%)
- Sodium 145 mg(6%)
- Calories 281
PreparationFor chocolate cake: Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack. For peanut butter buttercream: Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 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. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Cut into 2" squares.
PreparationFor chocolate cake: Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack. For peanut butter buttercream: Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 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. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Cut into 2" squares.
