Today is my sister's birthday! Happy Birthday to an amazing woman, mother, and lover of all things delicious including peanut butter! What should everyone eat on their birthday?! Cake of course!
In honor of her birthday I give you an absolutely AMAZING chocolate cake that stays flavorful, moist, and decadent for days. B/c let's be honest, our waist lines can't handle eating an entire cake in one day, and we have to spread it out for at least a few days. Plus, cake for breakfast is amazing, and according to Bill Cosby it is totally legit.
This Flourless Chocolate Cake with Peanut Butter Drizzle is perfectly moist (I know some people hate that word but I do not know a better synonym), amazing chocolate decadence, flourless therefore gluten free, easy to whip up, and easy clean-up with only one bowl and spoon.
For many of those reasons and more this cake has quickly become my favorite chocolate cakes.
It also has become my favorite cake/treat to bring to a party or whatnot b/c gluten free individuals can still enjoy it and everyone thinks cake is oh so tasty and fancy. It's my new favorite, and I'm pretty darn positive it will be yours too!
If you are in need of a chocolate fix make this bad boy. If you need to bring a dessert to a party (Superbowl or whatnot) this cake is perfect. If it's your birthday today as well (if you were born 28 years ago just like my sister you also were born on the day the space shuttle blew up) have someone else make this cake for you.
There are so many reasons to make this cake, and there are so many ways you can enjoy this cake. You can drizzle peanut butter, top it with whipping cream, add a little cinnamon to the powder sugar, infuse mint into the cake and top with whipped cream or ice cream, top it with caramel, throw some fresh strawberries or raspberries on top, or whatever else you love to pair with chocolate.
This cake is awesome b/c you have so many options to personalize it for anyone and everyone. I've even made this with super dark/bittersweet chocolate for the dark chocolate lover, but I have used milk chocolate too. Dark chocolate or milk chocolate it doesn't matter to me; personally, I just like chocolate.
When I lived in North Carolina I went to a chocolate tasting class with some of my friends. I imagine it was a lot like a wine tasting class, but with chocolate. In class we were able to experience, aka taste, the difference the cacao percentage has on the flavor.
The trick to really tasting the difference is taking a small bite and letting the chocolate sit between your tongue and the top of your mouth to slowly dissolve the flavor. I had a hard time patiently eating the chocolate this way, but when I listened to the chocolate master I really did notice how rich and delicious the higher cacao percentage was. However, that one chocolate class did not make me a chocolate snob. I am okay with cheap milk chocolate as well as fancy dark uber expensive chocolate. It's all good to me!
This cake is like the perfect pair of jeans in Sisterhood of the Traveling Pants. It fits and looks amazing on everyone, looks great with every top you have, and can be dressed up or made casual depending on what you wear with it and the occasion.
Make this cake once and it'll be your go to cake for any occasion. Trust me!
Oh, and can I just share my super old school sift. Look at this bad boy. I'm pretty sure it was my grandmothers. I love how old and ghetto (if a sift can be ghetto) it is. It still works, but when I first got it from my mom I was a bit unsure how to use it. I quickly realized you squeeze the handle together for the sift action.
Who else has super ghetto/old school kitchen tools that have been passed down? What are they?
Flourless Chocolate Cake w/ Peanut Butter Drizzle
Recipe: Alohamora adapted from Epicurious
Active time: 30 minutes
Inactive time: About 1 hour
For the Cake
1 pkg (11.5 oz) milk chocolate chips
1 pkg (11.5 oz) bittersweet chocolate chips
1 c. butter
1 1/4 c. sugar
2 tsp vanilla
1 c. unsweetened cocoa powder
1/4 tsp salt
1/4 c. powder sugar
For the Peanut Butter Drizzle
1/4 c. creamy peanut butter
- Preheat over to 350. Spray 8 1/2 inch Springform pan with a flour baking spraying. You can use a 9 inch cake pan if you need, but Springform is easier to remove the cake.
- In microwaveable bowl melt the 2 bags/packages of chocolate chips and butter for 3 minutes at 50% power. Mine took 2 1/2 minutes. Stir the mixture every 30 seconds even if you think it needs to be stirred. Trust me stir it every 30 seconds every time until melted and smooth.
- Stir the sugar into the melted chocolate and butter mixture. It may look a little funky at first (if you used milk chocolate), but trust the recipe. It'll work out aka taste delicious.
- Add the eggs one at a time to the mixture stirring after each addition. Then stir the vanilla in.
- Finally, add the cocoa and salt to the mixture and stir the heck out of it. It'll be a thick batter.
- Pour the batter into the prepared Springform pan.
- Bake at 350 for 28-32 minutes until a toothpick comes out almost clean. It will cook in the pan for few minutes after you pull it out of the oven.
- Let cake cool completely.
- For the powder sugar topping evenly sift the powder sugar all over the top of the cake. Use however much or little powder sugar as you would like.
- Just before serving melt the peanut butter in the microwave on high for 30 seconds and stir it smooth. Using a spoon drizzle the peanut butter over the cake.
- Enjoy this deliciousness with milk.
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®