Happiness is taking part of one recipe and part of another recipe and putting them together to make Chocolate Peanut Butter Cake recipe. Happiness is having your cake and eating it too because of the low sugar content. Happiness is a cup of coffee with this cake. Really, this whole post and all that is included is really very happy.
Unless you can’t have dairy or gluten or nuts. Then this post really just stinks.
But for the wheaty, milky, nutty (you know who you are) people out there, we shall enjoy this cake on behalf of our dairy free, gluten free, and nut free friends. We’ll feel just a little bit bad that you can’t eat this with us, but we trust that you can take this idea and run with it. You’re good at adapting, right?
So Chocolate Peanut Butter Cake. This is amazing, and it only has 1/2 cup of sugar in it so if you want to eat it for breakfast, by all means, do it.
Here’s what I did:
I made this Chocolate Cake. When it cooled, I topped it with this Peanut Butter Cream Frosting. Everyone at our house loved this cake! (except for Malachi, who hates peanut butter – what is the matter with this child?)
Now, you can also bake this Peanut Butter Cake and top it with this Honey Sweetened, Low Sugar Chocolate Frosting for a variation of Chocolate Peanut Butter Cake. Again, happiness is taking part of one recipe and putting it with part of another recipe. (This concept does not apply to everything. Do not mix and match my Alfredo Sauce with Pasta recipe with Apple Butter or Barbeque Sauce. I should not have to explain this.)
Low Sugar Chocolate Cake
1 cup melted coconut oil
1 cup water
4 Tablespoons unsweetened cocoa powder
2 cups whole wheat pastry flour
1/2 cup sucanat
dash of sea salt
1 teaspoon baking soda
1/2 cup sour cream
In a large mixing bowl, stir together flour, sucanat, salt, and baking soda. Set aside. In a saucepan, bring oil, water, and cocoa to a boil. Pour liquid mixture into the bowl with the dry ingredient mixture. Stir well. Add sour cream and eggs, mixing well. Pour batter into a 9×13 inch baking pan. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.
Peanut Butter Cream Frosting
1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.
Mixing and matching rocks. Who’s a fan of chocolate and peanut butter? What’s the weirdest food combination you like to eat? I have no idea why I’m asking that.