Chocolate Cake with Peanut Butter Frosting

🧂 Ingredients

• 2¾ cups white sugar
• ¾ teaspoon salt
• ¾ cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon instant coffee granules
• 1 cup boiling hot water
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 1¾ cups all-purpose flour
• 4 egg yolks
• 2 eggs
• ¼ cup buttermilk
• 1 cup butter

  room temperature
• ⅓ cup peanut butter
• 3 cups powdered sugar
• 2-4 tablespoons milk

Instructions

• 1 Preheat oven to 350°F. Grease and flour two 9 inch cake pans. Set aside. In a
  saucepan over a cold stove, whisk together the sugar, cocoa, baking soda, salt,
  and instant coffee. Pour the boiling water into the sugar-cocoa mixture,
  stirring constantly.
• 2 Turn the heat on under the saucepan and bring to a boil while continuing to
  stir. As soon as the mixture boils, remove from the heat and let cool in the
  saucepan for 10 minutes.
• 3 When the mixture has cooled for ten minutes, pour it into a large mixing bowl.
  Add the oil and vanilla, and beat on low speed to combine. Add the flour and mix
  on low speed just until combined. Last, add the egg yolks, eggs, and buttermilk,
  while mixing on low speed.
• 4 Pour the batter into the prepared pans, bake for 23-26 minutes until the cake
  spring back when lightly touched. Remove from the oven and let cool in the pans
  for about 10 minutes, before inverting over a plate or colling rack.
• 5 Place the butter in a mixing bowl and beat on medium-high speed for 2 minutes,
  until light and fluffy. Add the peanut butter and beat for another minute.
  Gradually add the powdered sugar, beating until smooth. Add enough milk until
  the frosting is a nice spreading consistency.
• 6 To assemble the cake, place one layer on a serving platter, Spread about a half
  cup of frosting on the top and then place the second layer on top. Finish
  frosting the cake with a knife and garnish with chocolate peanut butter cups if
  desired.

Nutrition Info