Peanut Butter Cookie Dough Chocolate Cake – Gluten Free!

So, since ice cream flavors are my current creative inspiration, I turned my focus back to even more delicious, classic favorites…chocolate cake and cookie dough!!! And if I was going to do cookie dough, I thought, why not go all the way and use my very favorite kind, peanut butter? And after I’d gone that far, I figured why not then just top it all off with some chocolate crème topping! The result is an amazingly indulgent, gluten-free treat, Peanut Butter Cookie Dough Chocolate Cake.

 

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/4 cup Kerrygold Salted Butter

1/4 cup creamy peanut butter

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1/2 cup Lily’s Chocolate Chips

1 cup hot water

 

Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with cooking spray or oil, then place round pieces of parchment paper to cover the bottom of each.

 

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

peanut butter cookie dough chocolate cake cocoa powder salt baking soda dry ingredients

 

Melt together the butter and peanut butter, either in a small saucepan on the stove, or a small glass bowl in the microwave.

 

In a separate bowl, whip the butter mixture, eggs, buttermilk, and vanilla.

 

Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined. Next, fold in the chocolate chips.

 

Add hot water to the batter and mix well, until the batter is thin. Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

 

Once the cakes have finished baking, allow them to cool completely before frosting!

 

Peanut Butter Cookie Frosting

 

1/2 cup creamy peanut butter

3/4 cup Kerrygold Butter Salted, softened

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp heavy cream

1/2 cup Lily’s Chocolate Chips

Chocolate Crème

 

In a large bowl with an electric mixer, whip the butter and peanut butter until fluffy. Whip in one cup of powdered sugar, then a second cup of powdered sugar and vanilla. Finally, beat in the last cup of powdered sugar and the heavy cream to thin out the mixture to that wonderfully thick yet fluffy butter cream consistency. Next, fold in the chocolate chips.

 

Spread the frosting over the bottom layer of cake for the filling, Now spread a generous layer of chocolate crème across the frosting. Next, place the second cake on top then finish frosting the top and sides of the cake with the remaining frosting.

peanut butter chocolate cake gluten free frosting

 

Enjoy this new spin on traditional ice cream flavors, Peanut Butter Cookie Dough Chocolate Cake!

 

Peanut Butter Cookie Dough Chocolate Cake Finished 1

 

Peanut Butter Cookie Dough Chocolate Cake - Gluten Free!

Peanut Butter Cookie Dough Chocolate Cake - Gluten Free!

Ingredients

    Chocolate Cake:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/4 cup Kerrygold Salted Butter
  • 1/4 cup creamy peanut butter
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1/2 cup Lily’s Chocolate Chips
  • 1 cup hot water
    Peanut Butter Cookie Frosting:
  • 1/2 cup creamy peanut butter
  • 3/4 cup Kerrygold Butter Salted, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp heavy cream
  • 1/2 cup Lily’s Chocolate Chips
  • Chocolate Crème

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by lightly coating with cooking spray or oil, then place round pieces of parchment paper to cover the bottom of each.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
  3. Melt together the butter and peanut butter, either over the stove or in the microwave.
  4. In a separate bowl, whip the butter mixture, eggs, buttermilk, and vanilla.
  5. Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  6. Next, fold in the chocolate chips.
  7. Add hot water to the batter and mix well, until the batter is thin. Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
  8. Allow cakes to completely cool before frosting!
    For the Frosting:
  1. In a large bowl with an electric mixer, whip the butter and peanut butter until fluffy.
  2. Whip in one cup of powdered sugar, then a second cup of powdered sugar and vanilla.
  3. Finally, beat in the last cup of powdered sugar and the heavy cream to thin out the mixture.
  4. Next, fold in the chocolate chips.
  5. Spread the frosting over the bottom layer of cake for the filling.
  6. Spread a generous layer of chocolate crème across the frosting.
  7. Place the second cake on top then finish frosting the top and sides of the cake with the remaining frosting.
  8. Enjoy!
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