Peanut Butter Cake with Chocolate Topping
Ingredients
- 130 g softened butter
- 170 g peanut butter
- 150 g sugar
- a pinch of salt
- 4 large eggs
- 270 g all-purpose flour
- 3 tsp baking powder
- 200 g milk chocolate
- 2-3 tbsp salted peanuts, for sprinkling
- Butter, for greasing the pan
Preparation
Preheat the oven to 180°C conventional or 160°C convection. Grease a loaf pan (25x11 cm) or use a silicone pan. Beat softened butter, peanut butter, sugar, and salt until fluffy.
Gradually add the eggs and beat on high speed. Mix the flour with baking powder and fold into the batter. Finely chop 50 g of the chocolate and mix into the batter.
Pour the batter into the prepared pan, smooth the top, and bake in the lower third of the preheated oven for about 60 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center of the cake; if no batter sticks, the cake is done. Let the peanut butter cake cool completely on a wire rack.
Coarsely chop the remaining chocolate and melt in a bowl over a hot water bath. Remove the cake from the pan and place on a plate. Spread the melted chocolate over the cake. Sprinkle with peanuts and let set. The peanut butter cake yields about 16 slices.
Tips
The peanut butter cake keeps in an airtight container at room temperature for at least 3 days. You can also slice the cake and freeze it.
