#CookbookInspiration – Peanutbutter Chocolate Cake from Rachel Allen

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A big dispute broke in dessert making.  This has become a mundane chore in the Pie household – An argument must barge in on dessert making. Miss Picky Pie, after a meal every day, has an attack of her sweet tooth that drives her crazy to gulp something sweet. My, Food Blogger title often  put on ledge then – “Mom you are a Food Blogger right!! Then why don’t I get some homemade desserts every day?”. I will make a pity face with a promise that next day there will be something served after the meal. But that day rarely arrives. Rather I will be seen sitting in front of my desktop staring at the Facebook feeds hours after hours idly wasting the time which I can creatively apply on some constructive work. The hours of meditating work with Facebook will asphyxiate my brain and I will hypnotically roam around like a zombie for an hour or so from this room to that room thinking of what to do. And the end result sums up with no outcome and again the same dispute starts from the scratch. The other day Miss Picky Pie made me to swear by god to take up an “Everyday Baking challenge”.  The soul of a Food Blogger jumped with joy and shake hands with Miss Picky pie without wasting any time. Day 1 arrives. Miss Picky Pie chose a chocolate egg base cake. But I wanted to make some eggless oil/butter free cake to skill my excellence in the eggless baking world. Considering the members of the household my little Guinea Pigs I happily keep on stuffing their mouth with my experimented food. And the highly sophisticated and polite Mr. Pie is too good at saying everything that is served to him is nothing but tasty. Miss Picky Pie is sweet and clever. She has learned to remain diplomatic not to speak the bitter truth bluntly rather not saying bad directly she would say – “It is not that bad Mom!!” The above description may give the readers a hunch that I might be a so-called good cook. OH! Behold!! I am actually not. Everybody has a bad cooking day and kitchen disasters, so as I have too sometimes. Miss Picky Pie loves to declare in good spirit in front of everybody, friends etc. that her Mom is the best cook of the world. I suffice my portion of  happiness and reward in those words. I feel myself the luckiest Mom of the world. But that doesn’t end up the disputable story after food. It’s better to move on the recipe of the day.

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I love making cakes out of peanut butter. It gives the cake a soft and moist texture and a nutty taste too. When some chocolate added to it, the taste becomes delectable. I am a big fan of Rachel Allen. I will never miss her shows on the food network channels so as Miss Picky Pie. This recipe is partially adapted from Rachel Allen‘s book Cake. What Miss Picky Pie and I have decided that we will pick up a cookbook and try 10 – 15 recipes from it, then we will post a review for our readers benefit whether the book is worth to buy or not. So try this recipe and we bet after one serving one is surely going to grab for the next serving.

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With the same recipe one can make Cup Cakes too. I always Half the recipe and make short batches of cupcakes after this recipe. If you half the recipe it will yield 5 to 6 cup cakes. And the baking time will be from 20 minutes to 25 minutes. Enjoy the recipe and let me know your feed back.

Peanut Butter Chocolate cake
Print Recipe
A delectable treat for the tea time snack or for the kid's lunch box.
Servings Prep Time
10 15minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
10 15minutes
Cook Time Passive Time
45 minutes 1 hour
Peanut Butter Chocolate cake
Print Recipe
A delectable treat for the tea time snack or for the kid's lunch box.
Servings Prep Time
10 15minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
10 15minutes
Cook Time Passive Time
45 minutes 1 hour
Ingredients
Servings:
Instructions
  1. Take a 5" X 5" square tin. Grease with oil/ butter and dust with flour.
  2. Mix all the dry ingredients (Flour + Cocoa Powder + Baking Powder), sieve twice through a flour strainer / sieve.
  3. Pre-heat the oven at 200 degree Centigrade fro 7-8 minutes. I used OTG.
  4. Add Butter in a separate bowl. Soft the butter in a smooth consistency. I used a spatual to soft the butter.
  5. Add the peanut butter. Mix well with the butter and blend to a smooth paste.
  6. Add sugar. Blend well so that sugar gets mixed and gets dissolve with the butter. Add egg one at a time. MIxe but make sure don't over mix.
  7. Slowly add 1/2 of the flour mixture. Mix gently. Add half of the water/milk. Mix gently. Then add the remaining flour. Blend well. When your are mixing the remianing water/milk don't mix all. The batter consistency will be soft but not running. So add as much required.
  8. Pour the batter in the square tin and bake for 40 to 45 minutes at 170 degree centigrade.
  9. Once it is done and passed through the toothpick test (pricked inside the cake and it comes out clean), take it out of the oven and place it on a cooling rack. Take it off the baking tray only when it is completely cool.
Recipe Notes

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 It will stay  fresh in the room temperature for 3-4 days. Best to store in an airtight container.

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