Description
A rich, flourless chocolate cake layered with creamy peanut butter frosting and topped with a decadent chocolate ganache, garnished with fresh raspberries and bananas.
Ingredients
Units
Scale
- 1 stick butter, softened
- 2/3 cup brown sugar
- 6 eggs
- 2/3 cup unsweetened cocoa powder
- 12 oz semi-sweet or dark chocolate, melted
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- 1/2 cup creamy peanut butter
- 1 cup confectioners' sugar
- 1/4 cup coconut oil, melted
- Fresh raspberries, for topping
- Sliced bananas, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two 8 or 9-inch round cake pans with parchment paper.
- In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the unsweetened cocoa powder and melted chocolate until fully combined. Stir in vanilla extract and salt if using.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the peanut butter frosting, combine the peanut butter, confectioners’ sugar, and 2 tablespoons of melted coconut oil in a bowl. Mix until smooth and creamy.
- For the ganache, melt the remaining coconut oil and chocolate together until smooth. Allow it to cool slightly.
- Once the cakes are completely cool, spread the peanut butter frosting over the top of one cake layer. Place the second cake layer on top and pour the chocolate ganache over the top, letting it drip down the sides.
- Top with fresh raspberries and sliced bananas before serving.
Notes
For a less dense cake, substitute coconut oil for butter. The cake can be stored in an airtight container in the refrigerator for up to 3 days. For a healthier twist, top with fresh fruit like raspberries and bananas. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 150
- Fat: 28
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 120