Soft and chocolatey cake, filled with a fluffy peanut butter frosting. Easy to assemble and perfect for any occasion. Keeps for days!
Sweet cocoa powder is the kind you buy to make hot cocoa at home. Think Nesquik, Ghirardelli, Godiva, etc. It is a complete opposite of the unsweetened cocoa powder you’re also using to make the cake.
Creamy or smooth peanut butter: get the commercial kind. I have used different brands, all with salt and sugar added. Some are also made with an addition of neutral oil. I find that this type of peanut butter is the best for making frosting or baking cookies/cakes. It holds up better.
This is a very rich and filling cake. One cake can comfortably serve 8-10 people, even more if you slice it thinly. For thin, sharp slices it is best if you cut the cake when it’s cold, straight out of the refrigerator. Then allow the slices to rest at room temperature for at least 20-30 minutes (depends on your indoor temperature) before serving.