Chocolate Peanut Butter Cup Cake

So I know this blog is called Sweet and Savory Tooth, but I have a definite preference for the sweet side. Really, I promise, I cook real food and not just make treats (sometimes…)! But, desserts and such are just so much more exciting and pretty to me :) No, I’m not abandoning savory dishes at all, I just tend to end up with sweet stuff more often. My dinners during the week are usually quite boring. I’m not going to show you how I “made” a Boca burger, or scrambled eggs with spinach, or cereal, or peanut butter pretzels and animal crackers, or whatever else I can scrounge up when Alex is working late.  But, he did just get me a sweet cast iron pot, and I know he’s waiting for his roast to be made very soon….

Anyway, onto the cake! I wanted to make something super decadent as we were having dinner at some friends’ and I volunteered to make dessert. Also, my obsession with peanut butter is still going strong. I was browsing Baking Bites and found this divine masterpiece. Her description of it drew me in and I knew I had to try it. And, yes, it was silky and creamy, just as Nicole said! I spread on a layer of melted Trader Joe’s dark chocolate that made it extra rich. And more than just your everyday cake.

Chocolate Peanut Butter Cup Cake, adapted from Baking Bites

1 1/2 cups all purpose flour
1/4 cup cocoa powder, plus extra for pan
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 teaspoon apple cider vinegar
2 teaspoons vanilla

Heat oven to 350 degrees. Lightly grease and 8-inch round cake pan, then dust pan with cocoa powder. In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt. Pour in the rest of the ingredients and stir until just combined. Pour into prepared pan.
Bake for 45-50 minutes, until a tester comes out clean or with only a few moist crumbs attached. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack. Slide a butter knife around the outer edge of cake, remove it from the pan, then reinvert cake on rack to cool completely before filling.

Peanut Butter Filling
1/4 cup butter, room temperature
1/3 cup peanut butter, crunchy or smooth
2/3 cup powdered sugar
1/4 tsp salt
1 tbsp milk

Combine all ingredients in a medium bowl and blend together with an electric mixer until smooth. Add a little extra powdered sugar if necessary (Some peanut butters are less thick than others).

Cut cooled cake in half with a serrated knife, and spread peanut butter filling between the layers. Drizzle with melted chocolate (3-oz dark or milk), if desired.

Serves 8-10