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.
Servings 15 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
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.