Up until a month ago I didn’t like the flavor of sweet peanut butter, such as in PB&J and Reese’s. It took me almost a decade to like peanut butter in general and another decade to like it sweetened. It’s definitely something to do with growing up in Israel. When I was a kid and teenager there was no peanut butter in my country. It arrived, I think, in the nineties. It’s weird though that most of Israelis didn’t like it because our national snack, Bamba, is made with peanut butter.
I fell in love with the combo of salted peanut butter and sweet recently when I made peanut butter cups for my boys. I still don’t like the store-bought ones because they are too sweet for me. I’m not ready for PB&J sandwich but am definitely open to try other sweet PB combinations.
Double chocolate cake with peanut butter
Ingredients
- 2 cups warm nut milk
- 1 cup cocoa powder
- 4 teaspoons vanilla extract
- 1½ cups coconut sugar - or cane sugar
- 1 ½ cups almond meal
- 1 ½ cups all-purpose flour or gluten-free flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut oil melted + extra for greasing the cake pan
- 4 teaspoons apple cider vinegar - or distilled white vinegar
Peanut butter cake filling
- ½ cup peanut butter
- 2 tablespoons coconut oil - melted
- 3 tablespoons maple
- Pinch of salt
Chocolate ganache
- 2- ounces dark chocolate
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350°F/180°C. Grease two 8.5 inch cake pans with coconut oil.
- Whisk the nut milk, cocoa powder and vanilla extract in a medium bowl until smooth. Stir in sugar, almond meal, flour, baking soda, and salt until everything is well combined.
- Add the coconut oil and cider vinegar and stir until the batter is smooth. You should have a pretty runny batter.
- Divide the batter between the cake pans and bake for 15 -20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Make the peanut butter filling: put the peanut butter in a small bowl with the coconut oil, maple syrup and salt, and mix until smooth.
- When the cakes are ready, let them cool completely on a wire rack for about 10-15 minutes.
- Make the chocolate ganache: melt the dark chocolate in a double boiler. Add the coconut oil and stir until smooth.
- Run a knife around the edge of the cakes and gently invert them onto a serving plate or cake stand. Pour the peanut butter mixture in the middle of the cake, using a knife or spatula, spread it evenly on the cake. Gently place the second cake over and pour the chocolate ganache onto the center of the cake and with a knife spread gently and let it drip to the sides.
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