A totally flourless, dense cake with peanut butter icing and a decadent chocolate ganache – made even better with raspberries and bananas.
By Shashi Charles
Though chocolate and peanut butter have been enjoyed here in the States for more years than the Rockeys have been married, my love affair with it started about 5 years ago.
Growing up, I never had a peanut butter and jelly sandwich; in fact, I don’t recall ever having a peanut butter and chocolate cup back then, either. When I came to Atlanta to attend college, I was always puzzled by the jars of peanut butter my roommates worked their spoons through. But, a few years ago, I finally gave into curiosity and grabbed a jar of peanut butter to add to my oatmeal. As fate would have it, a few chocolate chips fell off of a chocolate oatmeal muffin I had made for my daughter, and, landed in my oatmeal…and…while I don’t believe in love at first sight…this was love at first bite!
This cake may not be the prettiest (I think I am gonna need to sign up for some cake decorating classes soon). What this cake is is a simple flour-less chocolate cake – no oat flour, no rice flour, no flour – period. Just eggs, cocoa, brown sugar, melted dark chocolate and butter (and some vanilla and salt – which are optional). I have substituted coconut oil for butter in some versions – with the result being a less dense, though – still tasty, cake.
The icing on this is simply a peanut butter, confectioners sugar, and coconut oil concoction – topped with some decadent chocolate and coconut oil “ganache”. My daughter suggested topping this with some fruit, to make it seem that this would be truly “better-for-us”, but, those bananas and raspberries certainly upped the taste actor of this cake!
- 1 stick butter softened
- ⅔ cup brown sugar
- 6 eggs
- ⅔ cup unsweetened cocoa powder
- 12 oz semi sweet or dark chocolate melted (30 second intervals in the microwave)
- 1 teaspoon vanilla
- dash of salt
- 1 cup peanut butter
- 2 cups confectioners sugar
- 3 tablespoons coconut oil (melted by microwaving for 20 seconds)
- ¼ cup coconut oil
- 1 cup dark or semi sweet chocolate
- raspberries, bananas, peanut butter chips
- Preheat oven to 350
- Line 2 8 or 9 inch round trays with parchment paper
- Using a electric mixer, beat the butter and sugar
- Add the eggs - one at a time, mixing after each one
- Fold in the cocoa powder and melted chocolate and vanilla and salt
- Bake for 35 minutes
- And let cool
- Using an electric mixer, beat the peanut butter, confectioners sugar and coconut oil till well blended
- In a saucepan, melt the coconut oil and chocolate chips, stirring frequently
- Place a thin layer of icing on one chocolate cake
- Top with the other one
- Then spread the remaining icing all over the cake
- Pour the ganache on top of the cake
- And decorate with raspberries, bananas, chocolate orpeanut butter chips