This should come as a surprise to exactly no one, but peanut butter and chocolate are amazing together. Honestly, why didn't we already think about combining them in a cake? Here's Joshua John Russell 's very own recipe.
Peanut Butter Chocolate Chip Cake
Yield Two 10-inch rounds or four 8-inch rounds
- Coconut oil, for greasing the pans
- 4 cups (792 g) granulated sugar
- 2 cups (540 g) smooth peanut butter
- 3 whole eggs
- 5 cups (600 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 2 cups (480 ml) almond milk
- 8 ounces (225 g) chocolate chips
1. Preheat the oven to 350 F.
2. To prepare the pans, place a tablespoon of coconut oil in the bottom of each one. Using a paper towel, spread the oil evenly over the entire inside surface. Then sprinkle the pans with flour and empty out the excess.
3. In a stand mixer, cream the sugar and peanut butter on medium speed for about 1 minute until combined.
4. Turn the mixer to low speed and add the eggs one at a time, scraping in between each addition.
5. In a separate bowl, sift the flour, baking powder, baking soda and salt together.
6. In a new bowl, add the vinegar to the almond milk.
7. With the mixer on low, alternate adding the wet and dry ingredients in three additions. Then add the chocolate chips and stir to combine.
8. Divide the batter evenly into the pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.