About This Recipe
Sometimes you just need a cake. Preferably a rich dark chocolate cake filled with – peanut butter! In fact, this Chocolate Peanut Butter Loaf Cake!
There’s nothing better, in my opinion, in the dessert world than the combination of chocolate and peanut butter. The richness of peanut butter smooths out chocolate and reduces the bitterness in dark chocolate, which I don’t really care for. And it’s delicious!
There are many recipes that combine these two foods, but this loaf cake is something special. The rich cake is filled with a creamy peanut butter frosting, and the whole thing is frosted with a decadent thick swirl of chocolate frosting.
What could be better?
This is definitely a recipe for entertaining. Because it’s so rich you have to cut it into small pieces. Yum.
Tips for the best Chocolate Peanut Butter Loaf Cake:
- Always always measure flour correctly when baking. Too much flour makes baked goods dry. Using a spoon, lift the flour from the bag into the cup. Don’t pack it down or shake the cup. Level off the top. There! You have measured flour correctly.
- Adding the dry ingredients and liquid ingredients to the batter alternately means just that. Add part of the flour mixture and stir until it’s mixed in. Do the same for part of the liquid mixture.
- This classic method for making the cake creates a fine crumb and tender texture.
Why this recipe works:
- The sweetened condensed milk is and unusual ingredient for a cake. It adds a slightly toasted note and makes the cake more velvety since the sugar is already dissolved.
- The bitter sweetness of the chocolate and mellow nuttiness of the peanut butter complement each other beautifully.
- Make this cake on two separate days. Day one, make the cake, let it cool, and wrap well in plastic wrap. Day two, make the frosting and filling and assemble the cake.
Steps
|
1
Done
|
Preheat the oven to 350°F. Spray a 9" x 5" loaf pan with nonstick baking spray containing powder and set aside. |
|
2
Done
|
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. |
|
3
Done
|
In a large bowl, combine 10 tablespoons butter and the brown sugar and beat well until fluffy. |
|
4
Done
|
Add the eggs and vanilla and beat well. Then add the flour mixture and 10 tablespoons of the sweetened condensed milk, alternately, to the batter and mix until combined. |
|
5
Done
|
Spoon the batter into the prepared pan. |
|
6
Done
|
Bake for 50-60 minutes or until the cake is firm and it just starts to pull away from the sides of the pan. Let the cake cool on a wire rack for 10 minutes, then remove from the pan and let cool completely. |
|
7
Done
|
When you're ready to frost the cake, make the chocolate frosting by combining the remaining sweetened condensed milk with the chocolate chips in a microwave-safe bowl. Microwave until melted, then stir until smooth. |
|
8
Done
|
Beat 1/4 cup butter and 1-1/2 cups powdered sugar into the melted chocolate mixture until smooth. |
|
9
Done
|
For the peanut butter filling, beat 3 tablespoons butter with 1/3 cup peanut butter and 1-1/2 cups powdered sugar until smooth. Add enough milk for desired spreading consistency. |
|
10
Done
|
To assemble the cake, slice it in half horizontally with a sharp knife. Put all of the peanut butter mixture on the bottom half and top with the top half. |
|
11
Done
|
Frost the whole thing with the chocolate frosting. Cover and store at room temperature. Slice to serve. |
