So my peanut butter banana cake recipe that I recently posted happened to be so popular that I decided to bring you another peanut butter companion. My favorite…chocolate! Okay, I know that’s not too original but, seriously, how can you go wrong with a peanut butter and chocolate combo? I hope you enjoy this delicious treat…
1 cup sugar
1/2 cup brown sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup dark cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup Kerrygold butter
1 cup Buttermilk
1 tbsp vanilla extract
½ cup Lily’s Chocolate Chips
½ Cup Peanut Butter Chips
1 cup hot water
Preheat the oven to 350°F. Grease two 9 inch round cake pans.
In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together Buttermilk, Butter, Eggs, vanilla. Then slowly add the liquids to the dry ingredients and stir until combined. Next, fold in the chocolate chips.
Add the hot water to the batter and mix well, until batter thins out. Pour evenly into the prepared pans and bake for about 25 - 30 minutes or until a toothpick comes out clean from the center.
Once the cakes have finished baking, allow to cool completely before frosting.
Creamy Peanut Butter Frosting
1 cup Kerrygold Butter, salted
½ Cup peanut butter
3 cups powdered sugar
1 tsp vanilla extract
In a bowl using an electric mixer, cream the Butter and Peanut Butter until smooth. Add in two cups of powdered sugar and whip together until the butter is thick and crumbly.
Add in the vanilla extract and a splash of Cream. Add in another cup of powdered sugar followed by just enough Cream to make the frosting nice and smooth. Continue mixing until creamy.
Assemble the layers, then fill and frost the cakes. Serve and enjoy!