For the last three years, my brother has asked my mom to bake his girlfriend a cake for her birthday. And for the last three years, my mom has agreed and has baked my chocolate cake.
This year, my mom once again agreed to bake but asked me for a different recipe — something new that she hadn’t baked before. There was only one caveat… the cake still had to be chocolate.
I was more than happy to accept the challenge.
(I would love to be the one to bake to help my brother out — because let’s face it, I love to bake — but since I live in a different city, my mom and I work together to make it happen! )
So to switch things up (while still making the cake chocolate), I whipped together a chocolate peanut butter cake. Because chocolate and peanut butter are a delicious pair!
The result of this fun cake creation is the recipe below.
I hope you all enjoy (and I hope my brother’s girlfriend does too)!
Cake Ingredients:
- 16 Medjool dates, pitted
- 1 cup natural peanut butter
- 2 bananas
- 2/3 cup creamed honey
- 1/2 cup cocoa powder
- 1 cup egg whites
- 1 cup almond flour
- 1 tsp cinnamon
Icing Ingredients:
- 16 Medjool dates, pitted
- 1 cup peanut butter
- 1/2 cup creamed honey
- 1/4 cup cocoa powder
- 1/2 cup + 2 tbsp water
- 1 cup crushed peanuts
Cake Directions:
Put all ingredients into your food processor and process until very smooth.
Use coconut oil to grease two 9-inch cake pans with coconut oil. Separate the batter evenly between the two cake pans and smooth it out so that it is evenly distributed.
Place in preheated 350 degree Fahrenheit oven and bake for 20-25 minutes or until tops are lightly cracked (cooking may take longer depending on your oven, my mom said it took her cake about 40 minutes to bake, but she has a very old oven).
Remove from the oven and transfer to the fridge. Let cool for 1-2 hours before icing.
Icing Directions:
Put all ingredients, except the water and crushed peanuts into your food processor.
Add the first 1/2 cup of water to your food processor and start pulsing the icing.
Pulse until a smooth icing starts to form. If the icing is too thick, add the 1st tbsp of water to help it along.
Keep pulsing until your icing is super smooth.
If needed, add the 2nd tbsp of water.
Once the icing is smooth and has a good spreadable consistency, transfer to a bowl.
Set aside until cake is ready to ice. You’ll need the crushed peanuts only when ready to assemble.
Assembly:
To assemble, begin by removing your first cake from the cake pan and placing it on a cake plate.
Cover the top of the first cake with icing smoothing it out nicely. Next, measure out 1/2 cup of the crushed peanuts and sprinkle them over the icing.
Remove your second cake from the cake pan and place it on top of the first cake. Use the remaining icing to ice the rest of the cake (top and sides).
Finally, use another 1/2 cup of peanuts to sprinkle over the cake and along the bottom of the cake. The crushed peanuts along the bottom of the cake will need to be pushed lightly against the icing to stick.
Let cake cool in the fridge for 1-2 hours before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 