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Chocolate, Rye and Peanut Butter Loaf Cake


Description

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.


Scale

Ingredients

Chocolate, Rye and Peanut Butter Loaf Cake

  • 11/2 cups (150g) Sugar
  • 1 cup (130g) All purpose flour
  • 1/4 cup (26g) Rye flour
  • 1/2 cup (42g) Cocoa powder
  • 1/2 tsp Baking soda
  • 2 tsps Baking powder
  • 1 tsp Kosher salt (or 1/2 tsp fine sea salt)
  • 2 Eggs
  • 3/4 cup (180g) Buttermilk
  • 1/3 cup (65g) Olive oil
  • 2 tsps Vanilla extract
  • 3/4 cup (200g) Coffee

Chocolate Peanut Butter Glaze

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

Instructions

Chocolate, Rye and Peanut Butter Loaf Cake

  1. 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.
  2. 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

  1. 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.
  2. Cool the chocolate mixture for about 20 minutes. Stir in the peanut butter and spread over your cooled chocolate cake. Top with peanuts.