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Chocolate Cake with Peanut Butter Frosting

I have come to believe that most shortbread, cakes, cookies, etc. are best made with whole wheat flour. There are several reasons for this. Most importantly, whole wheat flour is less likely to become doughy, due to the extra bran and germ. This makes for a “shorter” bread with better texture. Also, while whole wheat pastries rise perfectly well, they are slightly denser than those made with sifted or white flour. This keeps them moister when they come out of the oven, and as they sit. Less air on the inside means slower oxidation and longer shelf life. The extra flavor from the bran and germ also tends to balance well with the sweetness of pastry. Last but not least, keeping the bran and germ makes sweet things healthier so you can feel less guilty, eat more, and have better digestion!

Ingredients

Scale

Chocolate Cake

  • 3 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp baking powder
  • 1 tsp. salt
  • 2 cups sugar
  • 2/3 C butter (melted) or vegetable oil
  • 2/3rd cup yogurt
  • 2 tsp. vanilla (optional)
  • 1 cup milk or water

Peanut Butter Frosting

  • ¼ lb. butter
  • 1 ½ cups of peanut butter
  • 1 tsp. Vanilla
  • 1 lb. Confectioners sugar
  • 1/3 cup to ½ cup milk

Instructions

Chocolate Cake

  1. Mix together the first 6 ingredients in a large mixing bowl.
  2. Add wet ingredients and stir until just combined.
  3. Pour batter into a well greased and floured pan. A 9-inch springform is perfect. A 9×13 square will work as well – just add parchment paper to the bottom to aid removal.
  4. Bake at 350° for 30-35 minutes. With a cake like this, the most important thing is to bake it just until it reaches an internal temperature of 200°. Baking it any hotter will dry it out.

Peanut Butter Frosting

  1. Beat together butter, peanut butter and vanilla.
  2. Add confectioners sugar and mix at slow speed, using an electric mixer or food processor
  3. Gradually add ⅓-½ cup milk or enough to achieve a fluffy, spreadable texture. As it chills, both the butter and the peanut butter will harden and stiffen the frosting.

 

  • Author: Ben Lester

Find it online: https://localgrain.org/chocolate-cake-with-peanut-butter-frosting/