PEANUT BUTTER CHOCOLATE CAKE

There are few things that go better together than peanut butter and chocolate. I know some of you will disagree, but it is one of my favourite flavour combinations. In fact, one of the first cakes I ever made for the blog was this exact combination. That was a long time ago, and I like to consider this one new and improved.

The main difference between this Peanut Butter Chocolate Cake and my old Peanut Butter Chocolate Cake is the frosting. The cake recipe is very similar, though smaller in scale – the old cake was three 8″ pans, this one is three 6″ pans – but the frosting got a complete, delicious makeover.

For the old recipe, I used an American style buttercream, which was delicious, but I generally prefer the taste and texture of meringue buttercreams. They are a tiny bit trickier and a bit more involved, but SO worth the extra effort.

INGREDIENTS
Peanut Butter Chocolate Cake:

• 1 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 1/4 cup powdered peanut butter optional
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk room temperature
• 3/4 cup hot water
• 2 large eggs room temperature
• 2 tsp vanilla
• Peanut Butter Swiss Meringue Buttercream:
• 5 large egg whites
• 1 2/3 cup dark brown sugar lightly packed
• 1 1/2 cups unsalted butter cubed, room temperature
• 1/2 cup powdered peanut butter
• 1 tsp vanilla
• US Customary - Metric

INSTRUCTIONS
Cake:

1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
4. ..............................

for full recipes please see : livforcake.com

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