Kind of a spur of the moment cake situation. I was in the middle of doing some paper work and remembered that I had made plans with the littles to go bike shopping and do dinner. Usually when they come over for dinner I don’t make a point to have a dessert (they are happy with a handful of chocolate chips if I have nothing) but I felt the need to have something special. I mean, bike shopping, that’s a big deal and they were so excited so I wanted to have a little celebration cake thing. A, YIPPIE YOU GOT BIKES! cake. It just seemed like the right thing to do.
So I made cake. I running a little short on time (yet I still had time to take pictures….) so I went with my trusty one bowl, super easy chocolate cake. (This is everyone in my families favorite cake). Peanut butter frosting because it was right in from of me and really, it was for Coco the fat baby. He basically eats nothing but peanut butter these days. And of course because peanut butter and chocolate together are never going out of style. I cooked the cake in a loaf pan because I was just feeling loafy I guess. But This cake could totally be cooked into a cake round or square if you wanted to.
And that was that. I made that cake, they got the bikes (YEA!!!!, although I told them both that they sucked because they walked into a store and picked out bikes in less then an hour. I on the other hand have been bike shopping for more then a month and still haven’t made a decision.) We then came back here to my house, biked around for a while, then ate cake (after dinner of course.)
Anyways. This cake. Rich, dense, chocolatey peanut butter goodness. Has been described as the best cake ever and like a Reese peanut butter cup. If you are into any of that, well this is the cake for you.
To the cake.
The stuff for the cake.. Flour, baking soda, salt, cocoa powder, oil, coffee, vanilla. brown sugar, and apple cider vinegar. And the stuff for the frosting. Peanut butter, butter, powdered sugar, and almond milk.
In a big bowl, whisk together the dry stuff, pinching and breaking apart any big clumps of cocoa or sugar. Then just dump in the wet.
Whisked until glossy and smooth. A perfectly perfect chocolate cake batter.
Pour batter into a greased and lined loaf pan and into the oven it goes. 50-60 minutes or so or until a tester poked in the middle comes out clean. Then pop the cake right on out. Remove cake from tin and let cool on a wire rack.
While cake is cooling, make frosting. Beat together powdered sugar, peanut butter, butter, and milk.
Fully beaten. Ready to frost a cake.
Once cake is cooled, cut in half down the middle, length wise. Then frosting the middle. (Make sure it is cooled in the middle before frosting. If it is still warm, let it cool)
Pop the top back on and frost the rest.
And don’t forget the sprinkles. Went with chocolate and gold because. But you do you and use whatever sprinkles you want.
And then you eat the cake.
I ended up stick it in the freezer to hide for a while… I guess this cake cold or slightly frozen is just about the best thing ever. The littles damn near ripped my arm off trying to get seconds.
Peanut Butter Frosted Chocolate Cake
makes 1 loaf cake
For the Cake
1 3/4 cup all purpose flour
1 cup packed light brown sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup neutral oil
1 1/2 cups warm coffee
1 teaspoon vanilla
1 tablespoon apple cider vinegar
3/4 cup minus 2 tablespoons peanut butter
2 tablespoons vegan butter
1/4 cup plant based milk
1 1/2 cups powdered sugar
Preheat oven to 350 and grease and line a loaf pan.
In a large bowl mix together the flour, baking soda, salt, cocoa powder, and brown sugar. Break apart any big clumps of sugar or cocoa with your fingers. When that’s mixed, dump in the wet and whisk together until just fully incorporated. Pour batter into the greased pan and stick into oven.
Bake for 55- 60 minutes or until a tester poked into the middle comes out clean.
Once cooked, remove from oven and carefully remove from pan. Place on a wire rack to cool.
While cake is cooling, make the frosting. Just beat together the butter, peanut butter, and milk until nice and creamy. If you find your frosting be too thin, add in more powdered sugar, too thick, a splash more milk.
When it is cooled, cut the loaf in half length wise. Make sure the inside is complete cooled as well. I totally stuck my cake in the freezer for little bit to speed up the cooling process…..
When the cake is cut and completely cooled, frost it. Spread a little less then half the frosting on the bottom layer, stick top back on, and finish the frosting. Cover with sprinkles (if you want) and then that is it.
Serve room temperature or what my people really like is served slightly frozen, which is great because I just cut the cake up and froze individual pieces making for a perfect quick dessert.