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.
Ingredients
1-1/2cupsSugar150g
1cupAll purpose flour130g
1/4cupRye flour26g
1/2cupCocoa powder42g
1/2tspBaking soda
2tspBaking powder
1tspKosher saltor 1/2 tsp fine sea salt
2Eggs
3/4cupButtermilk180g
1/3cupOlive oil65g
2tspsVanilla extract
3/4cupCoffee200g
Chocolate Peanut Butter Glaze
4ouncesDark chocolate (5 ounces if milk chocolate)192g
3ouncesButter84g
1/4cupPeanut butter, your favorite kind70g
1/3cupToasted peanuts30g
Instructions
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.