Chocolate cake with peanut butter
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Quantity: 16 tiles
Complexity: easily
Quantity: 16 tiles
Nutritional value per serving:
Serving size: 1 of 22 servings
Calories 357, total fat 18 G., saturated fats 5 G., proteins 7 G., carbohydrates 43 G., fiber 2 G., cholesterol 29 mg, sodium 169 mg, sugar 31 G.
Serving size: 1 of 22 servings
Calories 357, total fat 18 G., saturated fats 5 G., proteins 7 G., carbohydrates 43 G., fiber 2 G., cholesterol 29 mg, sodium 169 mg, sugar 31 G.
Chocolate and peanut butter—a match made in heaven! Valerie Bertinelli suggests enjoying this combination in cake form. The bottom layer is a simple, soft vanilla cake, topped with creamy peanut butter and then drizzled with melted milk chocolate. Once the chocolate has set, cut the cake into bite-sized squares and serve. It's quick and easy to make, so you don't have to wait until your next holiday to treat yourself and your loved ones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 0.5 tsp fine salt
- 1 cup of sour milk or kefir
- 1/4 cup vegetable oil
- 1.5 tsp vanilla extract
- 3 large eggs
- 1 and 3/4 cups sugar
- 1.5 cups creamy peanut butter, warmed
- 2 tbsp. milk chocolate granules
We recommend
Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, milk chocolate, chocolate chips (granules), Peanut butter
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 10 x 15-inch baking sheet with parchment paper and spray with cooking spray.
- Whisk the flour, baking powder, baking soda, and salt in a bowl until evenly distributed. Combine the buttermilk, vegetable oil, and vanilla extract in a measuring cup.
- In a large bowl, beat the eggs and sugar with a mixer until very pale and thick, about 5 minutes. Add the flour mixture in three additions, alternating with the soured milk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake until the top is deep golden brown and a wooden skewer inserted into the center comes out clean, 20-25 minutes.
- Spread the peanut butter on top and spread it evenly over the cake until it melts. Transfer the cake to a wire rack and cool completely.
- Place the chocolate chips in a microwave-safe bowl and heat, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter layer and spread it evenly with an offset spatula. Refrigerate the cake to set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
Author of the recipe - Valerie Bertinelli is an American actress.
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