Y'all, Chocolate Peanut Butter Frosted Chocolate Cake.
Well, LOOK AT IT! Look how the thick, creamy, chocolate frosting slowly drips down the sides. You remember when we used to say food would make you wanna slap your momma? I don't mean to dredge up an outdated figure of speak. But y'all, about 3 bites into this cake, I had feelings of delight, sadness, and madness that rolled around like a bed a snakes. I was overwhelmed by the moist crumb of the cake; it's deep chocolate flavor that never turned bitter or overly rich. The thick, creamy chocolate peanut butter frosting moistened my mouth and sent me to a whole new level of chocolate euphoria. Never once did I feel like I needed a glass of milk to cut the richness, because it wasn't rich. It was the perfect chocolate cake. After I literally licked my cake plate and sucked the chocolate bits from between the prongs of my fork, I felt jipped by my memaw because she never made a cake like this one. Then I realized, this is what they mean by "makes you wanna slap yo'momma". In fact, mothers day cake have long been a part of showing our mothers how much we care about them. While the origins of Mother's Day differ from country to country, in England it began with Mothering Sunday - a holiday celebrated on the fourth Sunday during Lent and often marked with the baking of Mothering Cakes.
Seriously. This is the PERFECT chocolate cake recipe. It's SUPER DUPER SUPER easy to whip up. As easy as whipping up pancake batter. No electric mixers needed. The recipe calls for everyday pantry items and eggs are not included to make it moist. This is a simple vegan cake recipe that will rock your world.
HERE'S ALL IT TAKES
Makes one 9-inch cake or 8 cupcakes
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup cold water
- 1/3 cup canola oil
- 1 tablespoon white distilled vinegar
- 1 recipe Chocolate Peanut Butter Frosting
Heat oven to 350°F. Grease and dust with flour a Bundt pan. If you making cupcakes, grease the muffin pan.
In a large bowl, combine flour, sugar, salt, baking soda, and cocoa powder.
In a 2-cup liquid measuring cup, measure out the water, then the oil, then add the vinegar.
Make a well in the center of the dry ingredients, then pour in wet ingredients. Stir until well combined. Pour batter into prepared pan.
BAKE 30 MINUTES for CAKE.
BAKE 15 MINUTES for CUPCAKES.
Cool pan on a rack for 15 minutes or so. Run a rubber spatula around the edges of the cake to loosen it from the pan. Carefully turn cake over one the serving platter; let it cool completely before frosting.
Let's look at it again with the chocolate peanut butter frosting.
CLICK ON THE CHOCOLATE CAKE ABOVE TO GET THE