Espresso Chocolate Cake with Peanut Butter Frosting and a Rum Drizzle
INGREDIENTS
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For the Cake:
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2 cups cake flour
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3/4 cup cocoa (LOVE Valrhona Cocoa but can only find it if I ask the coffee barista at Whole Foods!)
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11/2 teaspoons baking soda
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3/4 teaspoon salt
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3/4 cup butter, room temperature
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2 cups golden brown sugar
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3 large eggs
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11/2 teaspoons vanilla extract
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1 cup buttermilk
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4 teaspoons instant espresso powder dissolved in 3/4 cup hot water (Available at my local Whole Foods; I used Medaglia D'oro)
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For the Peanut Butter Frosting:
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1 1/2 cups butter, softened
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1 1/2 cup creamy peanut butter
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4 1/2 cups powdered sugar
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4 tsp dark rum
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3 tsp vanilla
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6 Tbsp heavy cream
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For the Rum Drizzle:
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3/4 cup brown sugar
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1/2 cup Dark Rum
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1 tablespoon unsalted butter
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