Elani's No-Fail Chocolate Cake with Peanut Butter Buttercream

chocolate cake with sweet salty peanut butter

Elani's No-Fail Chocolate Cake with Peanut Butter Buttercream

My friend Elani's no-fail chocolate cake is supremely moist, full of chocolately flavor and an absolute winner when topped with this slightly salty peanut butter buttercream.

Course Dessert

Cuisine American, South African

Keyword Cake, chocolate, Peanut Butter

Prep Time 15

Cook Time 45

Cooling time 1

Total Time 2

Servings slices

Calories 402kcal

Equipment

loaf pan or bundt pan see recipe post for specifications

Ingredients

chocolate cake

250 grams flour about 3 cups
250 grams white sugar about 1 cup
2 eggs
150 ml strong brewed coffee
125 grams sour cream
125 grams unsalted butter (softened to room temperature)
80 ml milk about ⅓ cup
50 grams cocoa powder about ½ cup
1.5 teaspoons baking soda
0.5 teaspoons salt
1.5 teaspoons vanilla extract

peanut butter buttercream & salty peanut crumble

125 grams peanut butter about ½ cup
200 grams powdered sugar about 1.5 cups
125 grams unsalted butter about ½ cup + 1 tablespoon
0.5 teaspoon salt

0.33 cup roasted salted peanuts chopped, for garnish

US Customary - Metric

Instructions

chocolate cake

Pre-heat oven to 180 C / 355 F.
Prepare your cake pan by greasing with butter and then sprinkling with flour.
Combine the flour, baking soda, and salt in one bowl.
In another bowl mix the sugar, hot coffee, milk, sour cream, softened butter and vanilla until even. Then mix in the eggs. If your butter isn't very soft to begin with, start by creaming it with the sugar then add the other ingredients.
Add the cocoa powder to the wet ingredients and mix until even, then add the dry ingredients to the wet and mix just until incorporated.
Pour the batter into the prepared pan and bake in preheated oven for 45 minutes or until a toothpick inserted into the thickest part comes out clean.
Allow to cool for at least 20 minutes before removing from pan, and then allow to cool completely (at least an hour) if you're going to frost it with the buttercream.

peanut butter buttercream & salty peanut crumble

Add the butter first to the bowl of a stand mixer and mix with the whisk attachment on medium speed until light and fluffy.
Add the peanut butter and continue whisking until everything is incorporated.
Add the powdered sugar and salt, continue whisking until incorporated.
Refrigerate until ready to use.
When ready to use, pipe or spread onto the cake with a knife/spatula and sprinkle with salty roasted peanuts as garnish.

Nutrition