Chocolate Peanut Butter Cake (Epicurious)

YIELDMakes 16 servings

INGREDIENTS

Chocolate cake:

• Nonstick vegetable oil spray
• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

Peanut butter buttercream:

• 1/2 cup sugar
• 1/4 cup egg whites (from about 2 large eggs)
• 1 1/2 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4“ cubes
• Kosher salt
• 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
• 1/4 cup chopped unsalted, dry roasted pinenuts or peanuts

Special Equipment An 8x8x2” cake pan

PREPARATION

For chocolate cake:

1. Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper.
2. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate.
3. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack.

For peanut butter buttercream:

1. Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes.
2. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.
3. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
4. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts.
5. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
6. Cut into 2“ squares.