Deep Chocolate Cake with Peanut Butter-cream

Maggie May Schill


My husband Ryan recently got into a bit of an accident in Aikido class. He was training with a fine fellow named Kevin from New Zealand, when Ryan got sloppy. He basically threw the poor got right down on his own knee. Now Ryan has a severely sprained MCL in his knee. Nothing major,(at least not too major)it will heal, but it has got him in bed and lazy as anything for a while.
So in response I made something for him. Two of his favorite things: bitter chocolate and peanut butter. All in one little 6inch cake. :-D

pinch tips: How to Grease a Pan



20 Min


35 Min





1/2 c
(1 stick) unsalted butter, room temperature
1/4 c
sour cream
1 c
2 large
eggs, room temperature
1 1/2 c
cake flour
1/2 Tbsp
baking powder
1/4 tsp
1/2 c
heavy cream
2 Tbsp
instant chocolate pudding powder
1 Tbsp
instant coffee powder
1/2 c
dutch process unsweetened cocoa powder
1 Tbsp
pure vanilla extract


1 c
(2 sticks) unsalted butter, room temperature
1 c
organic peanut butter, creamy
2 Tbsp
unsweetened cocoa powder
3 c
confectioners' sugar
1 Tbsp
pure vanilla extract

Directions Step-By-Step

Preheat oven to 350'f

Grease and line with parchment two 6inch round cake pans.
In a small sauce pan heat heavy cream slowly over medium heat on the stove. Whisk in cocoa powder, pudding mix, and coffee powder. Whisk it until it is completely smooth and all a nice dark glossy brown color. Take off heat and set aside. Cool completely.
In a large mixing bowl sift cake flour, salt and baking powder together. Set aside.
In another large mixing bowl beat butter and sour cream with sugar for 3 minutes until fluffy. Beat in vanilla extract.
Add one egg at a time, beating each into batter completely until fully incorporated.
Slowly beat chocolate/cream mixture once it is cooled into the batter mixture.
Slowly, beat flour mixture into batter in thirds; completely incorporating each batch of flour before adding the next. Beat until flour is just incorporated, do not over mix the batter.
Pour batter out into the prepared two cake pans and bake on the center wrack for about 35 minutes, or until a tooth pick comes out clean. Cool completely on a wire wrack.
For Peanut Butter-cream frosting:

Beat butter until fluffy; about 2 minutes. Add peanut butter and continue to beat until incorporated. Add vanilla and cocoa powder, beat until completely incorporated.
Slowly add sugar one cup at a time, completely incorporating each cup before adding the next.
Beat until nice and airy!

Once cakes are cooled completely, level any doming off the cakes with a serrated knife or cake leveler.

Take first cake and place on a cake dish or decorating circle. Liberally coat the top of the cake in the butter cream frosting. Level frosting out, then stack the second cake on the first. Liberally coat and frost entire cake, decorating as desired. You might have frosting left over; I did; the frosting can be stored for up to 5 days however and still taste great.

Side note: I chose to pipe some fringe on my cake. All you need is a star tip. You get that pattern by stacking little S shapes all around the edges.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American