Molten Peanut Butter Chocolate Cake Recipe Is So Good You'll Want Two Forks by Jan Mostrom

I’m sorry (not sorry) for this dessert. Why? Because this molten peanut butter chocolate cake recipe is so moist, delicious and easy that you might want to make it over and over and over. I was amazed how easy this cake recipe was to prep, bake and definitely to eat! Everyone who ate this rich chocolate and peanut butter cake thought it was one of the best dessert recipes ever. You may ask for a second fork to eat it faster!

To make this decadent dessert, you will need to gather the following sweet ingredients: all-purpose flour, cocoa powder (read about the nutrition and health benefits of cocoa powder), kosher salt, instant espresso granules, chocolate chips, unsalted butter, large eggs, granulated sugar, creamy peanut butter and roasted peanuts.

This luscious cake melts in your mouth and is hard to stop eating. If you like peanut butter and chocolate, you won’t want to miss this molten peanut butter chocolate cake. Be sure to share with your friends and family. Serve this molten peanut butter chocolate cake for dessert warm topped with whipped cream or vanilla ice cream.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 45 to 50 minutes
Servings: 9

Ingredients

• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder (Dutch-processed, if possible)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon instant espresso granules
• 1 1/4 cups chocolate chips (semisweet or bittersweet)
• 1 cup unsalted butter, cut into slices
• 4 large eggs
• 3/4 cup granulated sugar
• 9 tablespoons creamy peanut butter (not the all-natural kind)
• 1/4 cup chopped roasted salted peanuts

Recipe Notes

• I didn’t have espresso granules, and the cake turned out perfectly. So if you don't have them, you can leave them out entirely, if desired. Or, you could use 1 teaspoon finely ground dark coffee or 1/2 teaspoon instant coffee granules.

• If you use a dark pan for the cake, start checking it at 25 minutes as it may cook a bit faster.

• I used a name brand creamy peanut butter, not the natural peanut butter I normally have in the house.
• To make this cake gluten-free, use gluten-free flour. 
• Store leftovers in an airtight container.

Here's how to make it: 

1. Microwave the chocolate chips and butter in a medium microwave-safe bowl on high for 1 minute, stirring halfway through. Stir and cook for another 30 seconds, if needed, or until all the chips are melted. Set aside.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, salt and espresso granules. Set aside.
   
3. In a medium mixing bowl, add the eggs and sugar. Beat with an electric mixer on medium-high for about 2 minutes, or until the eggs have about doubled in size.
   
4. Add the flour mixture and blend on low until just combined. Mix in the melted chocolate on low until it is completely blended, about 1 minute.
   
5. Add half of the batter to a 8x8-inch baking pan that's been sprayed with nonstick cooking spray. Top the batter with dollops of peanut butter, and then pour the remaining batter over the top.
   
6. Sprinkle the peanuts on top of the batter and place in a preheated 350-degree F oven.
   
7. Bake for 30 to 35 minutes, or until the sides have come away a bit from the baking dish. The center will still be a bit soft.
   
8. Serve warm and top with whipped cream or ice cream, if desired.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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