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Flourless Peanut Butter Chocolate Cake

Creamy peanut butter, two types of cocoa powder, and fresh eggs make up this flourless peanut butter chocolate cake.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate peanut butter, flourless, ganache, gluten free, peanut butter
Servings: 10

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!

Notes

This cake is naturally gluten free. See blog for substitutions on dairy.