A decadent dessert made with two layers a rich brownies, frosted with an unbelievably fudgy peanut butter frosting.
Okay guys, I have to tell you about this cake. But wait… it’s not a cake. It’s two layers of rich, chocolatey brownies. Topped with an insanely fudgy peanut butter dark chocolate frosting.
Have you been convinced yet?
I actually made this yesterday for Mother’s Day, but I’m thinking it would be pretty cool for a Father’s Day celebration.
Or today. Whatever.
PB and Chocolate – such a classic combo. I recommend a thin slice, as this is so rich.
And that is totally what I did…for my first piece.
Let’s make this cake a bit more upscale, shall we? A dusting of confectioners sugar is just the right touch.
maybe a little more…
Okay, that’s about right.
- 1 Cup (8 Ounces) Unsalted Butter
- 4 Eggs
- 1 Teaspoon Pure Vanilla Extract
- 2 Cups (14 Ounces) Sugar
- ¾ Cup (2 Ounces) Cocoa Powder
- ¾ Cup + 2 Tablespoons (4 Ounces) Unbleached White Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 5 Tablespoons Butter, Softened
- ½ Cup Natural Peanut Butter
- 2½ Cups Confectioners Sugar
- ½ Cup Cocoa Powder
- ½ Cup Cream or Milk
- Confectioners Sugar for Dusting
- Preheat the oven to 350 degrees. Lightly grease and line two 8 inch cake pans with parchment paper.
- In a large saucepan melt together the butter and sugar. Allow mixture to cool to lukewarm. In a separate bowl, beat together the eggs and vanilla. Beat the egg mixture into the butter mix in the saucepan. Then slowly stir in the cocoa powder. Lastly stir in the flour, baking powder and salt.
- Divide the batter between the two pans, smoothing the tops. Bake for 22-25 minutes, rotating the pans halfway through baking. The center should be just set. A toothpick inserted in the middle should come out with moist crumbs, not raw batter. Allow to cool in the pan for 10 minutes, then unmold the brownies onto a cooling rack to finish cooling.
- Beat the butter and peanut butter together until smooth. Add in the cocoa powder. Alternate beating in the confectioners sugar and milk. Beat until smooth and creamy.
- When the brownies are cooled, move one layer to a cake stand. Cover the first layer with half the frosting. Add the second layer and frost with remaining frosting. Dust with powdered sugar. Store in the refrigerator, but remove about 1 hour before serving time for best texture.
If the cake is stored in the refrigerator, the confectioners sugar may be absorbed into the frosting. Re-dust before serving for a finished look.