Comments on: chocolate peanut butter cake

By: Kathy McCrea

Kathy McCrea — Sun, 15 Nov 2009 00:08:51 +0000

My very kind co-worker and friend made this for me for my birthday and OMG DELICIOUS. The cake was so moist the peanutbutter filling was not sweet but fantastic in it’s own right and the chocolate glaze topping pulled the whole thing together in a wonderfully playful dance in my mouth. As I have not been able to stop talking about this cake my family is insisting I make it for Thanksgiving. Not sure I can hold out that long…

By: Lisa

Lisa — Sat, 14 Nov 2009 17:31:37 +0000

I’ve been waiting to try this for a goodly while now … our son’s one-week birthday seemed the perfect occasion! (Have a look at my Flickr site if you’d like to see how impressed he was.) It was soooooo wonderful, such a treat for this brand-new mama. Thank you.

By: emily

emily — Thu, 12 Nov 2009 23:46:40 +0000

making it for my husband’s birthday tomorrow. but my mouth is watering now!

By: Ashley

Ashley — Tue, 10 Nov 2009 08:41:38 +0000

Dont worry about the batter being watery, I was also confused but it turned out really moist.

By: Ashley

Ashley — Tue, 10 Nov 2009 08:40:06 +0000

This is AMAZING. I have entered our church bake off the past 3 years and have only come in 3rd or not placed at all. Determined to win this year I ran across this recipe last minute and was so thankful. First place ! I would agree with doing the ‘crumb layer’ , it was hard to frost without it. I also used regular chocolate chips instead of semi sweet. Either way its a great recipe, thanks!

By: Emily

Emily — Tue, 03 Nov 2009 19:13:08 +0000

Alright just an update. I just ate some and man oh man was it fabulous! Insanely rich- my husband said it was hands down the best cake I’ve ever made. Thank you for this fabulous recipe.

By: Emily

Emily — Tue, 03 Nov 2009 08:48:24 +0000

At 11:30 tonight, I did a search for “chocolate peanut butter” and came up with this. It’s Now oh, 2:46am and the cake is frosted and ganache’d in my fridge for tomorrow. What can I say? I’m a late night baker and THIS was right up my Chocolate Peanut Butter lovin’ husbands alley. He’ll thank me tomorrow.

By: eemilla

eemilla — Sun, 01 Nov 2009 18:28:54 +0000

Ooops, I forgot to mention that I only used four cups on sugar in the frosting, and it was still plenty sweet (even with the unsweetened peanut butter). I think I may only use three cups next time.

By: eemilla

eemilla — Sun, 01 Nov 2009 18:27:42 +0000

I used unsweetened peanut butter with great success, but I think the trick to avoid the oil separation is to use fresh pressed not something that has spent months sitting around in a jar. The consistency was a bit chunky, but everyone who ate it was pleased with the results. I ended up making two layers and cupcakes with the extra batter. Maybe next time I’ll have another cake pan or not be too scared to assemble and frost a three layer cake. Deb, your frosting tips and recipe advice are most excellent!

By: Jill

Jill — Sun, 01 Nov 2009 16:54:37 +0000

I’ve been wanting to make this cake for a long time and it is in the oven at this very moment… However, I am dubious about my success. That is a LOT of water and this is by far, the thinnest “cake” batter I’ve ever made. I can’t imagine how two lowly eggs are going to thicken this batter. Sigh.