In conversation with F the other night, we started talking about the best food/taste combinations. Peanut butter and chocolate is one of my all-time favorite combos (F prefers herb salt and hard-boiled eggs…can you tell who has the sweet tooth here?), and one with which F is (I should say “was”) not familiar. So I promised that I’d make him something chocolatey and peanut buttery. After combing through bookmarked recipes and various search engines, I remembered that Robin, a fellow Ukraine (R)PCV, used to make an amazing chocolate cake for our Oblast’ Collaborative meetings. I also stumbled upon Kristen’s (another Ukraine PCV) blog posting of the same recipe — which originally comes from “Babushka’s Kitchen,” the Peace Corps Ukraine Cookbook compiled by PCVs over the years and passed out to each new group of PCVs. Kristen’s version of this cake had just what I was looking for: a peanut butter swirl addition. I changed up the chocolate balance and cut down a little of the sugar for my version.
Turns out, F loves chocolate cake! He seemed to thoroughly enjoy this peanut-buttered version. It was a tad dry for me but F thought it was plenty moist. Next time I’ll bake it for less time and maybe try using buttermilk instead of water.
Chocolate Peanut Butter Swirl Cake (inspired by this recipe)
- 1.5 cups flour
- 3/4-1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tbsp vinegar
- 35g dark chocolate, melted
- 1/3 cup sunflower oil
- 1 tsp vanilla extract
- 1 cup water
- 1/2-3/4 cup peanut butter, melted
- Preheat the oven to 375F/190-200C. Grease a baking pan.
- Whisk the dry ingredients together, then add in the wet ingredients (NOT the peanut butter); don’t forget to melt the chocolate first!
- Spread the batter into the pan and swirl in melted peanut butter. Bake for 35-45′.