Yesterday was my husband’s birthday – the official kick off of our “celebrating season”. Within the next few weeks we’ll also celebrate my birthday and our anniversary. And next year we’ll be adding Father’s Day and baby boy’s birthday to this. Of course, this is on top of any graduations and weddings that are prevelant this time of year. It gets busy, to say the least. It also means we end up eating a lot of “celebrating” food.
When I asked Mark what kind of cake he wanted for his birthday, he said none. It was just going to be us celebrating and he didn’t want a whole cake for the two of us. I can’t really blame him – but the idea of no birthday cake just didn’t fly with me. The solution was obviously just to make a smaller cake.
This one was chocolate and peanut butter – the birthday boy’s favorite – and sized for two. Perfect!
Mini Chocolate Peanut Butter Layer Cake
(adapted from Picky Palate)
For the cake:
1/2 cup flour
2 Tbsp. cocoa powder
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup vegetable oil
1/2 tsp. vanilla extract
1/2 cup semi-sweet chocoalte chips
For the icing:
3/4 cup creamy peanut butter
1 cup powdered sugar
1 Tbsp. milk
1/2 cup mini chocolate chips, for decoration
Preheat the oven to 350F degrees. Grease a large ramikin (or any other bowl/pan you want to use).
In a large bowl, whisk together the flour, cocoa powder, sugar, salt and baking soda.
In a microwave safe bowl, microwave the semi-sweet chocoate chips at half-power for 30 second intervals, until melted.
Add in the eggs, vegetable oil, vanilla extract and melted chocolate chips into the dry ingredients. Stir until just combined. Transfer batter to greased ramikin and bake until a knife inserted comes out clean – the time will vary based on your pan, for me it was 45-50 minutes.
Let it cool for 10 minutes before removing from ramikin to cool completely.
Slice the cake in half to make two layers.
In a medium bowl, stir together the peanut butter, powdered sugar and milk until smooth. Adjust the amount of powdered sugar or milk to get desired consistancy.
Spread about 1/3 cup of the icing on top of one of the laters and then place the other layer on top. Use remaining frosting to cover the cake. Sprinkle mini chocolate chips over as decoration, as desired.
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