Peanut Butter Chocolate Chip Cake

Did you know that this past Wednesday, May 15, was National Chocolate Chip Day?  Did you even know that there was such a day?  Since I’ve become a recipe blogger, I’ve come to find that just about any food you can name has its own special day.

I actually had marked the day on my calendar and had planned to at long last make Levain’s Bakery copycat chocolate chip cookie, but about 30 or 40 moving boxes as yet unpacked claimed my attention.  I did, however, turn to another chocolate chip recipe that was a bit quicker to throw together and actually did make it on May 15.  I am just now getting around to posting it.  It’s been difficult to blog when there are boxes staring me in the face no matter where I turn.

My friend and colleague, Jo, who has been working on a special project for the company in Switzerland for a year, flew in for one of her breaks from the overseas assignment.  She is a major fan of the chocolate-peanut butter combo as am I.  So, I thought it was only fitting to try a new recipe involving two of our favorite ingredients while she was in the local office.

The cake is wonderfully moist and sinfully delicious.  I thought the balance of chocolate and peanut butter was just right.  I love this flavor combination; but, if either the peanut butter or the chocolate is going to dominate a recipe, I lean toward favoring the chocolate to dominate.  This recipe seemed to have a 50-50 ratio, and it was really good.  Think of it as a two large chocolate chip cookies with a soft cake texture and a luscious chocolate ganache sandwiched between.  It makes a smallish cake with approximately 6 to 8 pieces depending on how large a piece you slice.  That was a good thing in my case because I would have overindulged for sure had the cake been bigger.

Time for me to get back to unpacking… 

Peanut Butter Chocolate Chip Cake

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  • 2 ounces unsalted butter
  • 1 cup flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup firmly packed brown sugar
  • 3 ounces creamy peanut butter
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1/4 cup hot water
  • 1/2 tsp. vanilla
  • 1/2 cup semisweet chocolate chips


Preheat oven to 325 degrees F.

Grease two 9 x 1 1/2 inch pans.  Line the bottoms with parchment.  Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes.  Add egg and egg yolk and mix for another 2 minutes.  Scrape down the sides and mix for another minute.

Add half of the flour mixture and mix until incorporated about 20 seconds.  Then add the sour cream, mixing again for 20 seconds.  Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds.  Add the vanilla and mix for another 10 seconds.  Add the chocolate chips and use a wooden spoon or rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly.  Bake for about 10 minutes.

Chocolate Peanut Icing

  • 5 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 1/8 cup granulated sugar
  • 2 tbl. peanut butter
  • 1 tbl. unsalted butter

Place all the ingredients in a microwave-safe bowl and microwave at 50% power until the ingredients have melted and you are able to stir them into a smooth mixture.  Refrigerate the icing until it thickens enough to spread on the cake.


Remove the first cake from its pan and peel off the parchment paper.  Place on a cake plate.  Spread the icing over the cake.

Remove the second cake, peel off the parchment paper, and place on top of the icing.

Fran’s Notes

The baking time listed in the original recipe is way off.  I suspect the blogger halved the recipe but didn’t adjust the baking time.  My oven is perfectly calibrated, and my cakes were done in 10 minutes.

Source:   Adapted from a Culinary Concoctions by Peabody recipe

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