Chocolate Cake With Peanut Butter Frosting
Edward Washington Jr. turned 85 this year and we celebrated with his favorite flavor combination, chocolate and peanut butter.
Chocolate cake
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup melted butter
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Peanut Butter Frosting
- 1 cup creamy peanut butter
- ½ cup butter, softened
- 2 cups confectioners' sugar
- 3 tablespoons milk, or as needed
Cake:
Preheat oven to 350°F. Butter and flour two 8-inch round cake pans and line with parchment.
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, whisk buttermilk, melted butter, eggs, and vanilla. With mixer on low, add wet ingredients to dry, then mix in coffee until just combined, scraping the bowl.
Divide batter between pans and bake 35–40 minutes, or until a tester comes out clean. Cool in pans 30 minutes, then turn out and cool completely.
Place one layer flat-side up, spread with frosting, top with second layer (rounded side up), and frost top and sides.
Frosting:
Beat peanut butter and butter until smooth. Gradually add sugar; once thick, mix in milk 1 tablespoon at a time until spreadable.
Beat on high about 3 minutes until light and fluffy, scraping the bowl as needed.