Chocolate PB+J Cake (with the most delicious dark chocolate cake)
I found some time to do a little cake baking, and ended up making probably the BEST chocolate cake to come out of my kitchen. I made it all in one bowl, it was literally so easy to whip together, it broke a lot of the cake “rules” I head a lot about on the Great British Baking Show. Yet it was nothing short of amazing. The Chocolate PB+J Cake was layers of the richest dark chocolate cake, peanut butter mousse, raspberry compote, and shortbread pieces. Imagine creating a PB+J moment on top of an Oreo - that’s kind of what this was like.
The PERFECT Chocolate Cake
The mission - make a cake my husband would love. That is code for make a chocolate cake. Part of me wanted to be different - play with some fun combos between the cake layers and explore some new fillings. The other part of me thought why steer away from flavors you know you love? So here we are again with the classic chocolate + peanut butter combo I know my husband loves. The fresh raspberry compote - that was for me. The buttery shortbread pieces - that was for both of us because we love a “crunch” in a cake.
The chocolate cake itself was nothing but amazing, and it’s a wildly easy recipe. Your breaking all the rules, and the punchline is you essentially add all the items to the mixer at once. No beating butter + fat to be light and airy. It starts with all the dry stuff, and then mixing in the wet ingredients, and in l3 easy steps you have cake batter. It’s so customary to mix the wet ingredients + dry ingredients, and then blend them together so carefully. Not here! Add it all to the mixer and let that thing work its magic. The final product is a soft, light, super chocolate-y cake. I don’t think I’ve ever made a chocolate cake that was so airy.
Fresh raspberry jam
If you’re making a pb+j inspired dessert, you’ve gotta make the jam. This one came together so easily. It’s sweet and fruity, but still has that classic tangy raspberry flavor. It’s a jam so good I am literally eating the extra on toast or in my daily cottage cheese bowl. Point being it’s worth it because you’ll want to eat any bits left over.
It’s big key to success - the right amount of corn starch. It’s the perfect texture! When it cools, it has some viscosity, but is far from gluey or clumpy. It’s the perfect jammy consistency to enter into the cake filling territory.
A Buttery Shortbread Treat
The cherry on top is this shortbread crisp element. Crunchy little pieces that are buttery and just add a delightful texture to the cake. I’ve made them before and they seem to just blend in so easily with a cake that has big flavors everywhere, and this one does. So just a little dose of buttery shortbread to shake things up - it’s a delight.
A cake we thoroughly enjoyed at home + excitedly shared with a couple friends, and it received rave reviews from all parties involved. A 10/10 homemade chocolate cake experience + a perfect Sunday treat.
Dark Chocolate Cake
2 c. flour
1 2/3 c. sugar
2/3 c. unsweetened dark chocolate cocoa powder
2 tsp baking soda
1/2 tsp. salt
1/2 c. vegetable oil
2 eggs, room temperature
1 c. buttermilk
1 tsp vanilla
1 c. hot water (hot water from the tap is fine)
Peanut Butter Mousse Filling (make a day ahead)
4 oz cream cheese
1/2 c. peanut butter
1/2 c. heavy whipping cream
1/4 c. powdered sugar
1/2 tsp vanilla
Shortbread Crumble (make a day ahead)
2 tbsp sugar
6 tbsp butter, room temperature
1 c. flour
pinch of salt
heavy cream on hand (in case you need it)
Raspberry Filling (make the day ahead; save the extra for jam on toast!)
1 1/2 tbsp water
1 1/2 tbsp corn starch
3 c. fresh raspberries
1/4 c. sugar
splash of vanilla
Cream Cheese Frosting (make right before making the cake)
2 bricks of cream cheese, room temperature
2 sticks of butter, room temperature
pinch of salt
8 c. of powdered sugar (2 pounds)
Start by prepping 3-6 inch cake pans. Dust each with flour + line the bottom with parchment. Preheat the oven to 350.
For the cake - Start by placing all of the dry ingredient for the cake in a stand mixer. Gently stir together for 30 seconds. Add in the oil, eggs, and vanilla, and continue to stir on medium-low speed for 1-2 minutes. With the mixer on low, add the water in a thin stream. Once it’s all added in, increase the speed to medium and mix for 1 minute. Separate the batter evenly between the 3 cake pans. Bake for about 35 minutes. Rotate at 25 minutes, and ensure the cakes pass the toothpick test before removing them from the oven.
When the cakes have fully cooked, let the cakes cool in their respective cake pans for 30 minutes, and then move the cakes to a cooling rack. Continue to cool at room temperature for 1 hours. Trim the cakes by removing the domed tops. Wrap each cake individually in plastic wrap and place in the freezer until it’s time to decorate (at least overnight).
For the peanut butter filling - Start by whisking the heavy cream + sugar on high heat until you have a firm whipped cream. Set aside in a separate bowl. Add the peanut butter, cream cheese + vanilla to the mixer, and whip on high for 2-3 minutes. Gently fold in the heavy cream with a spatula, stirring until it’s perfectly blended together.
For the shortbread crumble - Line a baking tray with parchment and set your oven to 325. Using an electric mixer, beat all of the ingredients together. The consistency should be that of wet sand, and should hold shape when pressed together between your fingers. If the mix seems dry, add in 1-2 tsp of heavy cream. Spread the mixture on the baking sheet and bake for 10 minutes. Toss the par-baked pieces, and return to the oven to bake another 10 minutes. The shortbread should be lightly browned on the edges. Let the shortbread cool to room temperature on the pan.
For the raspberry filling - Add all of the ingredients to a saucepan, toss together, and place the pan over medium-low heat. Bring the berries to a simmer, leave to pan uncovered, and continue to cook for 8-10 minutes. The key is a gentle simmer. Remove the berries from the heat + let them cool at room temp for an hour. Transfer them to an airtight container and place in the fridge to cool completely.
For the frosting - When you’re getting ready to assemble the cake, make the frosting. Cream together the butter + cream cheese - whipping on medium for 2 minutes. Slowly add in your powdered sugar 2 cups at a time, mixing at low speed and add in more sugar only when the previous addition has been fully incorporated. When all the sugar has been mixed in, add in the pinch of salt and gradually increase the speed to medium-high. Whip at that speed for 1-2 minutes. The frosting should be airy, fluffy, and totally smooth.
To assemble the cake, follow these steps:
Place the first cake layer on a cardboard cake round.
Top the cake with a layer of peanut butter filling, leaving a small border about the size of your finger around the edge of your cake, and then spread a thin layer of raspberry on top of the peanut butter. Sprinkle a few shortbread crumbs on top. Pipe a layer of the frosting along the edge of the peanut butter filling as a barrier (totally okay if it hangs off the side a little bit).
Place the second cake layer on top.
Repeat step 2.
Place the final cake layer on top.
Proceed to dirty ice the cake. Refrigerate for 30 minutes.
Proceed to decorate the cake however you like!