Peanut Butter Chocolate Cake

Ingredients (21)

• 2 1/4 cups (300g) all purpose flour* see notes for GF option300 g
• 1 cup (90g) dutch process cocoa powder90 g
• 1 1/2 tsp baking powder≈ 7 g
• 1 tsp baking soda≈ 6 g
• 1/2 tsp kosher salt≈ 2 g
• 2 cups (400g) granulated sugar400 g
• 1/2 cup (110g) vegetable oil110 g
• 3 large eggs, room temp≈ 150 g
• 1 tbsp vanilla extract≈ 13 g
• 1 cup (235ml) milk, room temp≈ 244 g
• 1 tsp apple cider vinegar, or white vinegar≈ 2.6 g
• 3/4 cup (180ml) hot water≈ 178 g
• 1 tbsp instant espresso powder≈ 7 g
• 1/2 cup (110g) unsalted butter, room temp110 g
• 1 cup (250g) creamy no-stir peanut butter250 g
• 2 cups (220g) powdered sugar220 g
• 2-3 tbsp milk≈ 38 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2 oz dark chocolate (about 1/4 cup chocolate)57 g
• 1/4 cup (60ml) heavy cream≈ 60 g
• Peanut butter cups (regular and mini), for decoratingn/a
• Finely chopped salted roasted peanuts, for decoratingn/a

flour 300 gbatter 2127 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

• Cocoa30% · 77th percentile · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar207% · 93rd percentile · median 142%
• Fat73% · 61st percentile · median 62%
• Egg50% · 57th percentile · median 46%
• Liquid153% · 63rd percentile · median 138%
• Leavening4.3% · 41st percentile · median 4.8%
• Salt0.7% · 43rd percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

35 to 40 minutes

median 33 minutes