Chocolate Peanut Butter Cake with a Liquid Center
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
This enormous cupcake looks like a cake, but your guests will be in for a surprise inside. Peanut butter lovers will be especially delighted. As soon as you cut into the marbled chocolate-peanut butter cupcake, a lava of peanut butter, disguised as chocolate sprinkles, will erupt. It's delicious to dip the cupcake in and savor its distinctive sweet-salty flavor. To make this cake, you'll need a cupcake pan with a hole in the center. After baking, coat the cupcake with chocolate icing, cool thoroughly, and fill the hole with warm peanut butter, sprinkling it with chocolate sprinkles. Serve immediately, before the peanut butter inside sets. Delicious and impressive!
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 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 110 g of butter at room temperature
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 5 large eggs
- 1 tbsp vanilla extract
- 1 cup of milk
- 1/4 cup cocoa powder
- 2 and 1/4 cups creamy peanut butter
- 240 g dark chocolate, chopped
- 2 tbsp. l. coconut oil
- 0.5 cups honey-glazed peanuts, chopped
- 0.5 cup chocolate sprinkles or streusel
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 12-cup round cake pan with cooking spray.
- In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat the butter, sugar, and vegetable oil with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then whisk in the vanilla. - Using a spatula, fold in the flour in three additions and the milk in two additions, beginning and ending with the flour, until the dough is smooth. Divide the batter evenly between two medium bowls. Add the cocoa powder to one bowl and mix well. In the other bowl, stir in 1/2 cup of peanut butter. Using a large spoon or ice cream scoop, spoon the two batters into the muffin tin, one at a time. Insert a long wooden skewer into the batter all the way to the bottom and run it through the batter to create a marbled pattern.
- Bake the cake until a skewer inserted into the center comes out clean and the cake springs back when lightly pressed, about 40 minutes. Let cool in the pan for 10 minutes, then turn the cake out onto a wire rack, cool completely, and refrigerate for about 1 hour. Trim the bottom of the cake with a serrated knife so it sits flat on a serving platter.
- Meanwhile, place the chocolate and coconut oil in a medium bowl and microwave in 30-second intervals, stirring occasionally, until the chocolate is completely melted and smooth, about 1 minute. In another medium microwave-safe bowl, place the remaining 1 3/4 cups peanut butter and microwave until warm and runny, like lava, but still slightly thick, about 20 seconds.
- Place the cooled cake on a baking sheet with a wire rack. Drizzle chocolate sauce over the top of the cake, letting it drip down the sides. Sprinkle with peanuts. Let sit for about 1 hour to allow the chocolate to set. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
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