Chocolate, Rye, and Peanut Butter Loaf Cake

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chocolate peanut butter loaf

Chocolate, Rye and Peanut Butter Loaf Cake

Course: Sweets
Sweets Sub-Category: Cakes
I mean- do we even need to introduce this gem? Part breakfast, part dessert and all parts afternoon snack- this cake is one of our easiest and most satisfying recipes. The addition of rye flour gives this chocolate a great flavor boost.
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  • 1-1/2 cups Sugar 150g
  • 1 cup All purpose flour 130g
  • 1/4 cup Rye flour 26g
  • 1/2 cup Cocoa powder 42g
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 1 tsp Kosher salt or 1/2 tsp fine sea salt
  • 2 Eggs
  • 3/4 cup Buttermilk 180g
  • 1/3 cup Olive oil 65g
  • 2 tsps Vanilla extract
  • 3/4 cup Coffee 200g

Chocolate Peanut Butter Glaze

  • 4 ounces Dark chocolate (5 ounces if milk chocolate) 192g
  • 3 ounces Butter 84g
  • 1/4 cup Peanut butter, your favorite kind 70g
  • 1/3 cup Toasted peanuts 30g


  • Preheat your oven to 350 F and line a long loaf pan with parchment or butter and sugar the sides. In a small bowl, combine all the dry ingredients.
  • Whisk all the wet ingredients together in a larger bowl. Sift the dry over the wet, mixing until just barely combined. Pour into loaf pans (no higher than 2/3 of the way up the pan) and bake about 20-25 minutes.

Chocolate Peanut Butter Glaze

  • Melt the chocolate and butter together either over a double boiler or in the microwave until most of the chocolate has melted. Remove from heat and stir until all the chocolate has melted.
  • Cool the chocolate mixture for about 20 minutes. Stir in the peanut butter and spread over your cooled chocolate cake. Top with peanuts.