Chocolate Peanut Butter Cake -- Because I Wrote a Book and I Am Allowed

Ninety-four, ninety-six, ninety-eight, ninety-six, ninety-four. A typical last week of June. The kitchen did not cook anything that required the oven; I used the grill and the stovetop and the slow cooker in the garage. I made a cold noodle salad with sesame and cucumber on Tuesday and we lived off it for three days. Josie declared it "better than normal noodles." Tyler ate his bowl without comment, which for Tyler is a nomination. Justin added sriracha to his, which is classic Justin; he thinks every meal can be improved by spiciness.

Drove an Omaha run Wednesday. Short, uneventful. I was home by dinner. My back was a little sore climbing out of the truck — I have been more careful; I have been doing the exercises — but not bad. The doctor said to keep it moving. I am keeping it moving.

Amber and I had the college talk this week — the real one, not the logistics. She sat on the back porch with me at 9 p.m. Friday with a glass of lemonade and a long silence, and then she said, "I am nervous." I said, "I know, honey." She said, "I do not know if I can do it." I said, "Amber, you have been doing it. You are going to keep doing it." She said, "What if I fail?" I said, "Then you come home. You work a season. You try again. You do not have to graduate in four years. You do not have to graduate at all. You have to be okay. That is the deal." She was quiet. She said, "Okay." She hugged me. She went inside. I stayed on the porch for a long time.

Dave replaced the water heater this week with Steve's help. It had been making a noise Dave did not like for six months. Saturday they drained the old one and put in a new one. The whole job took nine hours. They ate sandwiches in the garage with the door open. Two 46-year-old men, one bad back between them. They laughed a lot. I do not know what they talked about. I know it was good, whatever it was.

Made a flourless chocolate cake Sunday to use up some eggs. It is not in the book. It was very good. The family ate it in one sitting. Josie ate three pieces. I ate one and thought about my weight and my knees and then I ate another one because I am 44 years old and I wrote a book and I am allowed.

The flourless cake I mentioned was a happy accident — a way to use up eggs — but when I make a chocolate cake with intention, this is the one I reach for. After a week of heat and hard conversations and a water heater that finally gave up, Sunday called for something that felt like a reward. This Chocolate Peanut Butter Cake is exactly that: the kind of dessert that disappears before you’ve had time to reconsider your second piece, and you don’t reconsider it anyway, because some weeks you earn the whole pan.

Chocolate Peanut Butter Cake

Prep Time: 25 min | Cook Time: 35 min | Total Time: 1 hr | Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Peanut Butter Frosting:
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• Chocolate Ganache Drizzle:
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat and prepare. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. Mix wet ingredients. In a separate bowl, whisk together eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract until smooth.
4. Combine and batter. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix. The batter will be thin; that is correct.
5. Bake. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. Make the peanut butter frosting. Beat peanut butter and softened butter together until fluffy. Add powdered sugar one cup at a time, mixing on low. Add heavy cream and vanilla and beat on medium-high until light and spreadable, about 2 minutes.
7. Make the ganache. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Cool to room temperature until slightly thickened.
8. Assemble. Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting over the top. Set the second layer on top and frost the top and sides of the entire cake. Drizzle ganache over the top, letting it run down the sides.
9. Serve. Slice and serve at room temperature. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition (per serving)

Calories: 620 | Protein: 10g | Fat: 34g | Carbs: 74g | Fiber: 3g | Sodium: 420mg