Peanut Butter Chocolate Cake

This past Sunday was Father's Day and I wanted to make a special treat for my Dad. As I couldn't immediately decide what to make, I visited Culinary Concoctions by Peabody. Asides from some top notch photography, Peabody presents some highly decadent and irresistible creations. In a matter of moments, I found an answer. Peanut butter and chocolate! Accordingly, I made Peabody's Peanut Butter and Chocolate Cake.

Peanut Butter Chocolate Cake

1/4 cup of unsalted butter
1 cup of unbleached white flour
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup tightly packed brown sugar
1/3 cup of peanut butter
1 large egg
1 egg yolk
1/4 cup of sour cream
1/4 cup of hot water
1/2 teaspoon of vanilla
1/2 cup of semi sweet chocolate

Grease a 9 X 13 inch baking pan and line with parchement paper.

Combine flour, baking powder, baking soda and salt in a medium sized bowl.

In a large bowl, combine the brown sugar, peanut butter and butter. Beat with an electric mixer for about 2 minutes. Next add the egg and egg yolk and beat for another 2 minutes.

Now add half of the flour mixture, and mix until well combined, about 30 seconds. Then add the sour cream and mix for another 20 - 30 seconds. Gradually add the remaining flour, along with the hot water, and mix on low speed for another 30 seconds or so. Add the vanilla, mix for about 10 seconds, and then fold in the chocolate with a rubber spatula until all of the ingredients are well combined.

Transfer the cake batter to the prepared pan and bake in a preheated 325 degree oven for about 20 - 25 minutes. Let the cake cool for about 20 - 30 minutes before adding the icing.

Chocolate Peanut Icing

2/3 cup of semisweet chocolate
1/2 cup of heavy cream
1/8 cup of granulated sugar
1 tablespoons of unsalted butter
2 tablespoons of peanut butter

Put the chocolate in a medium sized bowl and set aside. In a heavy saucepan, combine the cream, sugar, butter and peanut butter over medium heat. Once the sugar has disolved and the butter has melted, bring the mixture to a boil. Pour the cream mixture over the chocolate, wait 5 minutes, and then stir the mixture until smooth and well combined. Place the icing in the fridge for about 5 - 10 minutes, and then pour the icing into a pipe bag.

To complete the cake, cut the cake into small square pieces. Place one piece onto a plate, pipe the icing just around the edges of the piece of cake. Place another piece of cake on top, pipe the icing just around the perimeter again and then top with one last piece of cake.

Note: If you don't have a pipe bag, you can use a ziplop bag. Simply cut a small corner of the bag off and squeeze the icing out onto the cake.