Happy Monday! I hope everyone had a great weekend – I sure did! A few friends and I recently started a Supper Club. We try to get together monthly (or as often as our schedules will allow!) and take turns hosting. Everyone brings something to contribute to the meal -apps, dessert, salad, WINE… it is a fantastic time! Start one with your friends immediately!! Saturday we ate an amazing tuna and avocado appetizer made by Rachel and Brandon (I have got to get this recipe-look for it up on the blog as soon as I do!), and an incredibly decadent main course of braised short ribs over cheesy parmesan polenta made by Elise and Greg. Is your mouth watering too?!
This past Saturday it was my turn to make dessert for supper club and after going through many many recipes, I settled on this Chocolate-Peanut Butter Fun Cake from this month’s issue of Bon Appetite. And I am so glad I did! This cake is chocolatey, rich, moist, filled with sweet and salty peanutty goodness, and as the name suggests, just FUN!
I followed the Bon Appetite almost to the letter, which you can find here, with only a couple small changes. I wanted to do a round cake instead of a square, so I doubled the recipe for the cake and the frosting. I also added one little change that I think (if I do say so myself) added a TON of flavor and another dimension to this already delicious cake. More on that later…
The cake itself is very rich and chocolatey due to the high concentration of chocolate and comparatively little amount of flour. I also may have added an extra handful of chocolate to the batter, whoops. :)
Whisk all the dry ingredients together and add vegetable oil and water. Then fold in the chocolate pieces. Did I mention this cake is vegan? You should have seen the look on my husband’s face when I told him! Don’t confuse vegan for low on flavor though, this cake is packed with it!
This recipe calls for you to line the bottom of your pan with parchment paper. This is not the easiest task in the world, but I have found a full-proof way to make it work without cursing your parchment paper, scissors, kitchen equipment, etc.
Just flip your pan upside down and trace around it. Then when you are cutting out the circle, cut just inside (about 1/4″) the trace marks and your will have a (nearly) perfectly fitting parchment liner!
Bake your cakes in a 350 degree oven for 35-40 minutes, until a tester comes out clean.
Let cool completely while you prepare the PEANUT BUTTER BUTTER CREAM FROSTING. Any food item that had butter butter in the title has to be good right? RIGHT!
This frosting does require a bit of work, but it is so worth it! Over a double boiler whisk the egg whites and sugar “until warm to the touch” and sugar is dissolved. For me it took about 5 minutes.
Transfer the warm egg white mixture to a stand mixer and beat on high until the eggs are cooled and form stiff peaks, about 5 minutes.
Add the peanut butter and vanilla and mix to combine. Then add the butter in small chunks with the mixture running until you have incorporated all the butter into the frosting.
Time to frost! And time for my addition to this recipe that takes it totally over the top. After you spread the frosting on, add a sprinkle of kosher salt! Oh baby! The combo of salt and sweet is so fantastic. It isn’t enough salt to make the cake taste salty, just enough to really bring out the flavor. Yum!
As if that weren’t enough, the cake then gets a generous topping of chopped dark chocolate and peanuts.
Go crazy! You can’t go overboard here I promise. This cake was a hit at supper club and I know it will be for you too! Print the recipe over at Bon Appetite, just don’t forget the extra sprinkle of salt!