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8 x 8 SIZE PEANUT BUTTER AND CHOCOLATE CAKE

This recipe serves 8 and is made in an 8 x 8 pan.  Delicious chocolate cake topped with peanut butter straight from the jar and topped with an easy frosting you make you make in  the microwave!  

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
cool time 1 hour
Total Time 1 hour
Servings 8
687 kcal
LaughingSpatula.com

Ingredients

For Ganache - make this so it can cool while your cake is baking

  • 1 cup semi sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla

Cake

  • 1 egg
  • 1 cup white granulated sugar
  • 1/2 cup sour cream or greek yogurt do not use fat free
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the chocolate flavor
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Peanut Butter Layer

  • 1 cup creamy peanut butter

Instructions

  1. Preheat oven to 350 degrees and prepare ganache frosting. 

  2. For Ganache Frosting
  3. Pour chocolate chips in large microwave save bowl and microwave for one minute until just soft.
  4. In another microwave safe bowl heat cream until it just begins to simmer around the edges.  About 2 minutes.

  5. Pour hot cream over chocolate chips and let sit for 2-3 minutes.
  6. Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency.  Be patient, it takes a bit of stirring.

  7. Add vanilla. Cool in fridge for while cake is baking to thicken the ganache.

  8. Cake
  9. Spray an 8 x 8 pan with non stick spray.
  10. In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
  11. Add cocoa powder and coffee. Mix until no lumps are evident.
  12. Add flour, baking soda, baking powder and salt.  Mix until combined.

  13. Pour into prepared pan.
  14. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  15. Completely cool cake. Spread peanut butter on top with a spatula.

  16. Chill cake in refrigerator until peanut butter is firm to the touch, about 15 minutes.

  17.  Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through. 

  18. Chill 30-60 minutes, slice and serve!

Nutrition Facts
8 x 8 SIZE PEANUT BUTTER AND CHOCOLATE CAKE
Amount Per Serving
Calories 687 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 23g 115%
Cholesterol 70mg 23%
Sodium 465mg 19%
Potassium 510mg 15%
Total Carbohydrates 59g 20%
Dietary Fiber 5g 20%
Sugars 36g
Protein 13g 26%
Vitamin A 11.4%
Vitamin C 0.4%
Calcium 8.6%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.