Creamy peanut butter, unsweetened cocoa powder, and fresh eggs make up this flourless peanut butter chocolate cake.
If you're a fan of the timeless combination of peanut butter and chocolate, prepare to be delighted by our decadent Flourless Peanut Butter Chocolate Cake recipe. This moist and rich cake is a true celebration of two beloved flavors, expertly crafted into a delightful dessert that will leave you craving for more. Let’s make it.
Ingredients
For the flourless cake:
¾ Cup Salted Butter
¼ cup creamy unsweetened peanut butter
1 ⅓ Cups Semisweet Mini Chocolate Chips
¾ Cup Unsweetened Cocoa Powder
1 ½ Cups Granulated Sugar
1 Teaspoon Espresso Powder, optional but encouraged to enhance chocolate flavor
1 Tablespoon Pure Vanilla Extract
Pinch of salt
4 Large Eggs, room temperature
For the peanut butter ganache:
½ Cup peanut butter chips
2 tablespoon Heavy Cream
To begin, preheat your oven to 350°F, and gather your ingredients to embark on a journey of flavor and texture. The magic starts with a harmonious blend of salted butter and creamy peanut butter, melted together to create a luscious base for our cake. Add your chocolate chips next, and blend until smooth and lump-free.
Next, blend up the unsweetened cocoa powder, granulated sugar, and a touch of espresso powder to elevate the chocolate experience to new heights. Whisk these dry ingredients together.
Add the dry ingredients to the butter / peanut butter / chocolate mixture, and blend until smooth. Add the vanilla, and one egg at a time. Whisk until a silky batter forms. Pour the batter into a prepared cake pan, spreading it evenly in the pan. Bake for 40-50 minutes.
Allow the cake to cool briefly before gently transferring it to a wire rack, where it will continue to cool to perfection. Meanwhile, prepare the luxurious peanut butter ganache.
In a small saucepan, heat heavy cream until it simmers gently, then pour it over the peanut butter chips, allowing them to melt into creamy perfection. Stir gently until a velvety-smooth ganache forms.
Drizzle the peanut butter ganache over the cooled or slightly warm cake. For the finishing touch, sprinkle with additional chocolate chips or chopped peanuts, adding a satisfying crunch to each bite.
Slice into this divine creation and savor the rich chocolate and creamy peanut butter, melting together in a perfect blend of flavor and texture. With each bite, you'll discover a new dimension of indulgence, a perfect balance of sweetness and depth.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream.
Scharffen Berger makes an Oat Milk Chocolate that is dairy free and perfect for this cake.
Chocolate Covered Katie has a vegan peanut butter chip recipe.
Whether shared with loved ones or savored in solitary bliss, this Flourless Peanut Butter Chocolate Cake is a testament to the power of culinary creativity and the joy of savoring life's simple pleasures. So, gather your ingredients and enjoy the journey of flavor that's sure to delight your taste buds and warm your heart.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- Try the original Flourless Chocolate Cake if you’d like some decadence sans the peanut butter!
Flourless Peanut Butter Chocolate Cake
Ingredients
For the Flourless Cake:
- ¾ Cup Salted Butter
- ¼ Cup Creamy Unsweetened Peanut Butter (I use Adams)
- 1 ⅓ Cups Semisweet Chocolate Chips or Chunks
- ¾ Cup Unsweetened Cocoa Powder
- 1 ½ Cups Granulated Sugar
- 1 Teaspoon Espresso Powder, optional but encouraged to enhance the chocolate flavor
- 1 Tablespoon Pure Vanilla Extract
- Pinch Of Salt
- 4 Large Eggs, room temperature
For the Peanut Butter Ganache:
- ½ Cup Peanut Butter Chips
- 2 Tablespoons Heavy Cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper that hangs over the edge a bit for easy removal.Melt butter and peanut butter: In a microwave-safe bowl, melt the salted butter and creamy peanut butter together until smooth. Stir well to combine. Add chocolate chips and stir until smooth and lump-free.
- Mix dry ingredients: In a separate large mixing bowl, whisk together the unsweetened cocoa powder, granulated sugar, espresso powder (if using), and a pinch of salt until well combined.Combine wet and dry ingredients: Pour the melted butter and peanut butter mixture into the bowl with the dry ingredients. Stir until smooth and fully combined.Add eggs and vanilla: Crack the eggs into the mixture one at a time, whisking well after each addition. Stir in the pure vanilla extract until the batter is smooth and glossy.
- Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.Cool: Allow the cake to cool in the pan for about 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Make the peanut butter ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the peanut butter chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and creamy.
- Garnish and serve: Once the cake has cooled, drizzle the peanut butter ganache over the top. You can also sprinkle with additional chocolate chips or chopped peanuts for extra crunch if desired. Slice and serve!
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