Chocolate And Peanut Butter Streusel Cake Recipes

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CHOCOLATE STREUSEL POUNDCAKE



Chocolate Streusel Poundcake image

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon/4 grams kosher salt
4 1/2 tablespoons/64 grams cold unsalted butter, cubed
1/3 cup/60 grams semisweet chocolate chips
3 ounces/85 grams extra-bittersweet chocolate (70 percent), chopped
1 1/3 cups/185 grams all-purpose flour
3/4 cup/89 grams Dutch-process unsweetened cocoa powder
1/2 teaspoon/2 grams baking powder
1/4 teaspoon/2 grams baking soda
1/2 cup/113 grams unsalted butter, melted
1 cup/200 grams granulated sugar
1/2 cup/100 grams dark brown sugar
1/2 teaspoon/4 grams kosher salt
1 large egg, at room temperature
2 teaspoons/10 milliliters vanilla extract
1/2 cup/120 milliliters plain Greek yogurt
1/2 cup/120 milliliters whole milk

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
  • In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
  • Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
  • Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
  • Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
  • Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 313 milligrams, Sugar 44 grams, TransFat 1 gram

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners' sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

CHOCOLATE PEANUT BUTTER STREUSEL CAKE



Chocolate Peanut Butter Streusel Cake image

This is truly a miracle cake recipe! My dad does not like peanut butter, but would eat this cake! 8) Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (12 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
  • In a large bowl, combine first 4 ingredients.
  • With a electric mixer, beat on low speed until streusel is blended and crumbly.
  • Transfer 1 cup lightly packed streusel to a small bowl to reserve.
  • Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
  • Beat on low speed until well-blended; increase speed to medium and beat until well blended.
  • Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
  • Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
  • Bake about 35 minutes, until tester inserted into center comes out clean.
  • Cool cake in pan on a wire rack.

CHOCOLATE AND PEANUT BUTTER STREUSEL CAKE



Chocolate and Peanut Butter Streusel Cake image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Peanut     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 10

2 1/4 cups all purpose flour
2 cups (packed) golden brown sugar
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 12-ounce package semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.
  • Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

SWIRLED PEANUT BUTTER CHOCOLATE CAKE



Swirled Peanut Butter Chocolate Cake image

Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 17

1-1/2 cups sugar
1-1/2 cups water
1/2 cup canola oil
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
PEANUT BUTTER BATTER:
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon sugar, divided
1 egg
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER AND CHOCOLATE CAKE I



Peanut Butter and Chocolate Cake I image

Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.

Provided by D. Kelly

Categories     Desserts     Chocolate Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 ⅓ cups white sugar
2 eggs
¾ cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
¾ cup unsalted butter
1 ¼ cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup creamy peanut butter
1 (12 ounce) jar hot fudge topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
  • To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g

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