Double Chocolate Cake with Crunchy Peanut Glaze
Dessert

Double Chocolate Cake

with Crunchy Peanut Glaze

85 MIN
$11.99 9 Servings
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Vegetarian
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From the Test Kitchen

This rich cake highlights one of our favorite pairings: chocolate and peanut butter. The batter is made with both chocolate chips and cocoa powder, while the glaze is made with both peanut butter spread and crunchy peanuts for delightful texture.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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fresh
ingredients
Double Chocolate Cake with Crunchy Peanut Glaze
Title
  • 1 cup All-Purpose Flour
  • ½ cup Sugar
  • 1 tsp Baking Powder
  • 2 oz Salted Butter
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 4 oz Semi-Sweet Chocolate Chips
  • 2 Tbsps Smooth Peanut Butter Spread
  • 3 Tbsps Roasted Peanuts
  • 1 cup Powdered Sugar
time-saving
tips & techniques
step-by-step
instructions
Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 325°F. In a large bowl, combine the butter and half the chocolate chips. Working in 30 second increments, microwave on high until melted and smooth (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, flour, cocoa powder,  baking powder, and 2/3 cup of water; whisk to combine. Add the remaining chocolate chips and stir until just combined.

Bake the cake
2 Bake the cake

Lightly grease an 8-inch square baking dish (or line with parchment paper). Transfer the batter to the prepared dish and spread into an even layer. Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Transfer the baking dish to a cooling rack and let stand at least 1 hour, or until room temperature.

Make the glaze & serve your dish
3 Make the glaze & serve your dish

Finely chop the peanuts. In a bowl, combine the powdered sugar, peanut butter spread, and 2 tablespoons of water; whisk to thoroughly combine (add up to 1 tablespoon of water to reach your desired consistency). Add the chopped peanuts and stir to combine. When ready to serve, invert the cooled cake onto a serving dish. Top with the glaze; spread into an even layer. Cut into equal-sized pieces. Enjoy!

Tips from Home Chefs

Double Chocolate Cake

Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 325°F. In a large bowl, combine the butter and half the chocolate chips. Working in 30 second increments, microwave on high until melted and smooth (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, flour, cocoa powder,  baking powder, and 2/3 cup of water; whisk to combine. Add the remaining chocolate chips and stir until just combined.

2 Bake the cake

Lightly grease an 8-inch square baking dish (or line with parchment paper). Transfer the batter to the prepared dish and spread into an even layer. Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Transfer the baking dish to a cooling rack and let stand at least 1 hour, or until room temperature.

Bake the cake
Make the glaze & serve your dish
3 Make the glaze & serve your dish

Finely chop the peanuts. In a bowl, combine the powdered sugar, peanut butter spread, and 2 tablespoons of water; whisk to thoroughly combine (add up to 1 tablespoon of water to reach your desired consistency). Add the chopped peanuts and stir to combine. When ready to serve, invert the cooled cake onto a serving dish. Top with the glaze; spread into an even layer. Cut into equal-sized pieces. Enjoy!

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