Peanut Butter Chocolate Cake

Efrat Libfroind Efrat Libfroind
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In this decadent cake, the classic chocolate-peanut butter combo is the hero! The strawberries baked into the center give it a pleasant moisture. The cake can be made parve too; see notes for non-dairy adjustments.

1h 20m 6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Peanuts, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Put the peanut butter into a pastry bag. Beat the eggs with the sugar at high speed, three to four minutes, until you get a bright, fluffy mixture.

  3. Sift the flour, cocoa and baking powder into the bowl with the sugar-and-eggs foam, and mix until combined. Gradually add the melted butter and continue stirring until you get a uniformly thick mixture.

  4. Pour half the batter into a baking pan and sprinkle with a few drops of peanut butter.

  5. Cover the peanut butter with a thin layer of the batter (reserving enough for another layer) and arrange the cut strawberries on it. Pour the rest of the batter over it and make it even.

  6. Bake for about 60 minutes, or until the cake has risen and is springy to the touch. (A toothpick may come out moist, but the cake will continue to firm up in the refrigerator.)

  7. Allow to cool completely, then transfer to the freezer. When the cake is completely frozen, remove it from the baking pan and prepare to coat with the chocolate cream.

For the Coating

  1. Heat the cream together with the peanut butter until it boils. Pour it over the chopped chocolate and mix well into a smooth, uniform cream.

  2. Pour the chocolate coating over the cake and decorate with strawberries or fresh raspberries. The cake can be kept in the refrigerator for up to a week.

Variations:

If you don’t like peanut butter, replace it with Lotus cookie butter, which also blends well with the chocolate and strawberry flavors, and you will enjoy a wonderful, flavorful cake.

 

For a parve cake, instead of butter use slightly more than 1/2 cup of vegetable oil, or 1/2 cup coconut oil. The heavy cream can be substituted with the equivalent amount of a vegetable-based or coconut cream.

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2 Comments

Esther •

Picture The picture of the cake seems to be narrow not the standard size loaf pans. Do you make it in a standard size loaf pan to get this effect?

Raquel Malul Kosher.com Team •
Reply to Esther

Hi, I would say this cake was either made in a special very narrow pan. If you google- 'narrow baking pan' a few different options will come up.

Esther •

The picture of the cake seems to be narrow not the standard size loaf pans. Do you make it in a standard size loaf pan to get this effect?

Raquel Malul Kosher.com Team •
Reply to Esther

It seems that it was made maybe in an 8x8 inch pan and then cut into long narrow loaves. You could also make it in 2 loaf pans but it wouldn't be as thin.