Elani's No-Fail Chocolate Cake with Peanut Butter Buttercream

🧂 Ingredients

• 250 grams flour

  about 3 cups
• 250 grams white sugar

  about 1 cup
• 2 egg
• 150 ml strong brewed coffee
• 125 grams sour cream
• 125 grams unsalted butter (softened to room temperature)
• 80 ml milk

  about ⅓ cup
• 50 grams cocoa powder

  about ½ cup
• 1.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.5 teaspoons vanilla extract
• 125 grams peanut butter

  about ½ cup
• 200 grams powdered sugar

  about 1.5 cups
• 125 grams unsalted butter

  about ½ cup + 1 tablespoon
• 0.5 teaspoon salt
• 0.33 cup roasted salted peanuts

  chopped, for garnish

Instructions

• 1 Pre-heat oven to 180 C / 355 F.
• 2 Prepare your cake pan by greasing with butter and then sprinkling with flour.
• 3 Combine the flour, baking soda, and salt in one bowl.
• 4 In another bowl mix the sugar, hot coffee, milk, sour cream, softened butter and
  vanilla until even. If your butter isn't very soft, start by creaming it with
  the sugar then add the other ingredients.
• 5 Add the cocoa powder to the wet ingredients and mix until even, then add the dry
  ingredients to the wet and mix just until incorporated.
• 6 Pour the batter into the prepared pan and bake in preheated oven for 45 minutes
  or until a toothpick inserted into the thickest part comes out clean.
• 7 Allow to cool for at least 20 minutes before removing from pan, and then allow
  to cool completely (at least an hour) if you're going to frost it with the
  buttercream.
• 8 Add the butter first to the bowl of a stand mixer and mix with the whisk
  attachment on medium speed until light and fluffy.
• 9 Add the peanut butter and continue whisking until everything is incorporated.
• 10 Add the powdered sugar and salt, continue whisking until incorporated.
• 11 Refrigerate until ready to use.
• 12 When ready to use, pipe or spread onto the cake with a knife/spatula and
  sprinkle with salty roasted peanuts as garnish.

Nutrition Info