This Chocolate Peanut Butter Snack Cake is from Yossy Arefi's new book: Snacking Cakes and it's the perfect treat to make for the chocolate-peanut butter lovers in your life. Sweet, simple to make, and so indulgent!
Preheat oven to 350°F (180°C). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter, oil, milk, vanilla, and salt and whisk until well combined. Sift in the cocoa powder and whisk until smooth.
Add the flour, baking powder, and baking soda and whisk until combined and smooth. Add in the hot coffee/water mixture last and stir until combined and smooth.
Pour the batter into the prepared pan and tap the pan firmly on the counter to release any air bubbles. Bake for 45-55 minutes, until the cake is puffed and a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes in the pan. Then remove the cake from the pan and set it on a cooling rack to cool completely before glazing.
To Make the Peanut Butter Glaze:
In a small bowl, whisk together the powdered sugar, peanut butter, vanilla bean paste, salt, and 1 tablespoon of hot water until smooth. If the glaze is thick, add more water 1 teaspoon at a time, until it's smooth and pourable. (It took 2 tablespoons total for me).
Spoon or pour the glaze over the cooled cake and sprinkle with the chopped peanuts and flaky salt, if using. Allow the glaze to set before slicing into the cake.
Store the cake well-covered at room temperature for up to three days.