Chocolate Peanut Butter Sheet Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and grease and flour a 9x13 inch (23x33 cm) baking pan.

   Ca. 5 min.

   Kokkens note: Using parchment paper on the bottom of the pan will guarantee the cake doesn't stick.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.

   Ca. 2 min.

3. 3

   In a medium saucepan, combine the water, unsweetened cocoa powder, and cubed unsalted butter from the cake ingredients. Bring to a simmer over medium heat, stirring until the butter is fully melted and everything is combined.

   Ca. 5 min.

   Kokkens note: Stir constantly to prevent the cocoa from scorching on the bottom of the pan.

4. 4

   Pour the hot chocolate mixture into the bowl with the dry ingredients and whisk until just combined.

   Ca. 1 min.

5. 5

   In a small bowl, whisk together the buttermilk, beaten eggs, and vanilla extract from the cake ingredients.

   Ca. 1 min.

6. 6

   Pour the buttermilk mixture into the batter and whisk gently until smooth. Be careful not to overmix.

   Ca. 1 min.

   Kokkens note: Overmixing can result in a tough cake.

7. 7

   Pour the finished batter into the prepared baking pan and spread it into an even layer.

   Ca. 1 min.

8. 8

   Bake for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.

   Ca. 25 min.

9. 9

   Let the cake cool completely in the pan on a wire rack. This will take about an hour.

   Ca. 1 t.

   Kokkens note: Frosting a warm cake will cause the frosting to melt and slide off.

10. 10

    Once the cake is cool, carefully spread the creamy peanut butter over the top in an even layer.

    Ca. 3 min.

    Kokkens note: If your peanut butter is very stiff, you can warm it gently in the microwave for 15-20 seconds to make it easier to spread.

11. 11

    In a medium bowl, whisk together the sifted powdered sugar, melted butter, buttermilk, and vanilla extract from the glaze ingredients until a smooth, pourable glaze forms.

    Ca. 1 min.

    Kokkens note: If the glaze is too thick, add more buttermilk, one teaspoon at a time. If too thin, add more powdered sugar.

12. 12

    Pour the glaze over the peanut butter layer and use a spatula to spread it evenly to the edges.

    Ca. 2 min.

13. 13

    Let the cake rest for at least 15 minutes to allow the glaze to set before slicing and serving.

    Ca. 15 min.