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Chocolate Peanut Butter Buttercream Snack Cake
Food & Drink
You can add a grated Hershey bar with almonds on top to give it a little crunch. Yummy!
1-1/4 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp. kosher salt
1 tsp. baking soda
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup finely chopped semisweet chocolate
Preheat oven to 350 degrees F.
Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray
Whisk flour and next 4 ingredients in a large bowl.
Add oil, vanilla and 1-1/4 cups water; whisk until smooth.
Fold in chopped chocolate.
Scrape into prepared pan. Bake 35-40 minutes or until tester
comes out clean.
Let cool completely before frosting.
Peanut Butter Buttercream
1/2 cup sugar
1/4 cup egg whites (from 2 large eggs)
1-1/2 tsp. vanilla
1/4 cup creamy peanut butter
6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes
Pinch of salt
Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.
Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.
eat in vanilla and peanut butter.
With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.
Spread peanut butter buttercream over top and garnish with chopped chocolate.