Chocolate Cake with Peanut Butter Frosting
- 4 oz bittersweet chocolate, broken into coarse pieces
- 1/3 cup Dutch cocoa powder
- 1/2 cup hot water
- 1½ cup sugar
- 1¾ cup flour, all purpose
- 1½ tsp baking soda
- 1 cup buttermilk
- 1 tbs vegetable oil
- 1½ tsp vanilla
- 4 large eggs + 2 large yolks
- 1½ sticks of butter, softened
Peanut Butter Frosting:
- 1 stick butter softened
- ¾ cup peanut butter
- ½ cup milk
- 3 cups confectioners sugar
Preheat oven to 350°F. Adjust your rack to the middle of the oven. Grease and flour two round 9” cake pans.
In a double-boiler over medium heat, melt the chocolate, cocoa powder and water until just combined. Stir constantly. Then add ½ cup of sugar and stir until dissolved, thick and glossy. Remove from heat, and set aside.
In another small bowl, combine the buttermilk, oil and vanilla, and set aside.
In a large mixing bowl on medium, mix the eggs and yolks until combined. Add the remaining cup of sugar. Beat on high until light and fluffy. Reduce your speed to medium, add the chocolate mixture, and beat until thoroughly combined. Then, add your butter 2 tablespoons at a time, beating after each addition. Alternate adding the flour and buttermilk (2 additions each), mixing well after each addition. Divide the batter evenly between the 2 cake pans.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (for 18 cupcakes, bake 18-22 minutes). Cool in the pans on a wire rack for 10 minutes. The remove the cake from the pans, and continue to cool on a wire rack until completely cool for about 2 hours.
In a large mixing bowl, beat the butter on high speed for 1 minute. Add the peanut butter, and beat on medium until smooth and combined. Add the sugar 1 cup at a time, adding some of the milk as you go to keep the frosting smooth and glossy.
Tip: If you love lots of frosting on your cake use 1½ or 2 times the amounts of ingredients!