Chocolate Peanut Butter Poke Cake

This would be a great cake to bring when you need a dessert to share.  It really doesn't need ice cream because of the peanut butter whipped cream on top.  The drizzle that gets poured into the holes poked in the cake is so tasty.

Chocolate Peanut Butter Poke Cake

Makes 1-9x13 pan

Ingredients:

2 cups (240 g) all-purpose flour

1 3/4 cup (350 g) granulated sugar

3/4 cup (88.5 g) cocoa powder

2 teaspoons (8 g) baking soda

3/4 teaspoon (3 g) baking powder

1 teaspoon (6 g) salt

3 eggs, room temperature

1 cup (240 g ) buttermilk, room temperature

1/2 cup (109 g) canola oil

1 teaspoon (4 g) vanilla extract

1 cup (237 g) boiling (or very hot) water

For the peanut butter glaze:

1 cup (250 g) smooth peanut butter

1 can (14 oz) sweetened condensed milk

1/2 cup (120 g) 2-percent or whole milk

For the peanut butter whipped cream:

1/2 cup (140 g) smooth peanut butter

1 1/2 cups (360 g) heavy whipping cream

1/4 cup plus 2 tablespoons powdered sugar

3/4 teaspoon vanilla extract

Garnish:

Chocolate chips or chocolate bar, chopped

Roasted, salted peanuts, chopped

Directions:

For the cake:

1. Preheat oven to 325 degrees.  Line a metal 9x13 pan with parchment paper.  Spray lightly with nonstick spray.  

2. In a large bowl, combine all the dry ingredients.

3. In a medium bowl, combine eggs, buttermilk, oil and vanilla.  

4. Add wet ingredients to dry.  Whisk until combined.  Add boiling water.  Whisk until well combined.  Pour into prepared pan. 

5. Bake for 30-35 minutes, until toothpick comes out with a few moist crumbs.  Cool completely. 

For the glaze:

6. In a small mixing bowl, beat 1 cup peanut butter to soften it.  Add the sweetened condensed milk and milk.  Beat until smooth.  

For the whipped cream topping:

7. In a small bowl, beat 1/2 cup peanut butter to soften it.  

8. In a large bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form.  Fold in the peanut butter.

To assemble:

9. Poke holes in cooled cake with the end of a wooden spoon.  (Do lots of holes!)  Pour glaze over cake, spreading it well to make sure it fills all the holes.  Spread peanut butter topping on top.  Garnish with chopped chocolate and peanuts, as desired.

This cake keeps well, covered in the refrigerator overnight.  

Source: adapted from www.cakebycourtney.com