Chocolatey cake with chocopeanut. For the topping: Mini Reeses Peanut Butter Cups, cut in half. This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. Soft, Moist Fudgy Chocolate Layer Cake!

Kids of every age will be all over this one! The BEST Peanut Butter Chocolate Cake Dessert Recipe. Today is not for the faint of heart… In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, cocoa powder, powdered sugar, vanilla, and warm water and mix on low speed, until the mixture just comes together. You can have Chocolatey cake with chocopeanut using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolatey cake with chocopeanut

It's 175 grams of softened butter.
You need 175 grams of caster sugar.
Prepare 150 grams of cake flour/self raising flour.
Prepare 3 large of eggs.
It's 150 grams of cocoa powder,sifted.
Prepare 1 tsp of baking powder.
You need 1 tsp of vanilla extract.
Prepare 1/3 cup of yogurt or evaporated milk.
You need 1 pinch of of salt.
You need of Icing.
It's 100 grams of dark chocolate,1/3 cup peanut butter and 150g vermicelli chocolate.
It's 100 grams of chopped butter.

Homemade Chocolate Cake - a two layer moist chocolate cake made from scratch, slathered with homemade chocolate frosting. This homemade chocolate cake is the perfect birthday cake - I make it for myself every year - and this is the best chocolate buttercream recipe out there. This nutty vegan chocolate cake is rich, moist and delicious. The peanut butter and maple syrup chocolate frosting can be used on other cakes (or just eaten from the bowl).

Chocolatey cake with chocopeanut step by step

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin..
Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth..
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean..
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool..
For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted.let cool for 5 minutes.with a hand mixer,beat the chocolate and peanut butter until well blended. spread over the top of the cooled cake..
Sprinkle vermicelli choco until coated.slice and serve..

Peanut flour literally saved my life this cake. Peanut flour is like peanut butter in powder form. A wide variety of choco peanut options are available to you, such as nut, biscuit, and candy. For the chocolate cake in the photos, I used this fluffy chocolate frosting recipe. Feel free to use your favorite vanilla or chocolate buttercream frosting Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or.