I gave up sweets for Lent. 😦 I was hoping to kick the habit of wanting something sweet after a meal. That habit has yet to die. I went to a benefit this weekend for Bear Necessities and I ended up on the dance floor with a Priest. (Strange I know. But he was a great dancer!) I told him about giving up sweets for Lent but I still had a dessert at the benefit because it’s a special occasion. I guess I needed to get the guilt off of my chest. He just laughed and said, “Well, it’s almost Sunday. You’re allowed to cheat when Sunday comes around.” That used to be the rule in my house growing up, but I thought it was a nice gesture my parents did and rewarded us with keeping our Lent promise all week.
If a Priest says so, I’m not going to tell him no. So I baked this.
And I ate some on Sunday.
I also shared with one of my favorite local business’, Dimo’s Pizza. They proposed a food exchange — I’d bring in a sweet treat and in return, I get a pizza. DEAL!
This recipe for Chocolate Cake (it’s vegan!) and Peanut Butter Butter-Cream Forsting is better than a your everyday peanut butter cup. The chocolate chips baked into the cake don’t completely melt, so it’s very chocolatey! The peanut butter frosting is whipped until it’s very airy. I love how the frosting wasn’t too sweet.
If you’re a chocolate & peanut butter fan, this cake will not disapoint you! Perfect for any occasion — a BBQ dessert, birthday cake or just a good way to treat yourself!
Chocolate Cake & Peanut Butter Frosting (from Bon Appetit)
- Nonstick vegetable oil spray
- 1 1/4 cupsall-purpose flour
- 1 cupsugar
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoonskosher salt
- 1 teaspoonbaking soda
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
Peanut Butter Buttercream
- 1/2 cup sugar
- 1/4 cup egg whites (from about 2 large eggs)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup creamy peanut butter
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- Kosher salt
- 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
- 1/4 cup chopped unsalted, dry-roasted peanuts
Chocolate Cake & Frosting Directions
Cake – Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.
Frosting – Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.