Chocolate Cake with Salted Peanut Butter Chocolate Chip Buttercream
Cake.
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup unsweetened, special-dark cocoa powder (Dutched cocoa)
1 tablespoon espresso powder
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1/2 cup whole milk
1/2 cup oil
2 teaspoons vanilla
1 1/2 cups boiling water
Buttercream.
1 cup unsalted butter
3/4 cup brown sugar
3 1/4 cups powdered sugar
1 tablespoon meringue powder
1/2 teaspoon salt
2 teaspoons vanilla
2-4 tablespoons cream or whole milk
1 cup creamy peanut butter (not the all-natural kind)
mini chocolate chips
Preheat the oven to 350 and grease three 8-inch pans with non-stick spray. In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients, except for the boiling water. Add the wet ingredients to the dry, and as you start whisking the batter together, slowly pour in the boiling water, whisking until the batter is well combined and smooth. The batter will be thin.
Divide batter between the cake pans and bake for 18-22 minutes, until a toothpick comes out clean. Cool completely in the pans set on wire racks, covered loosely with a clean towel.
For the buttercream, beat the butter and brown sugar for 3 minutes on medium speed. With the mixer on low, add the powdered sugar and meringue powder until combined. Add the salt, vanilla and cream; whip on medium high for 4-5 minutes until light and fluffy. Fold in the peanut butter and the chocolate chips. (Note that the buttercream will have a slight grit from the brown sugar, as it doesn't fully dissolve. If this bothers you, simply omit the brown sugar and replace it with the same amount of powdered sugar.)
Fill and frost the cooled cakes with the buttercream.
Recipe from Curly Girl Kitchen