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Chocolate-Peanut Butter Flour-less Cake

This Chocolate-Peanut Butter Flour-less Cake is an easy treat you can bake for Father’s day, graduation parties or birthdays. Though there is no flour used, the cake comes out of the oven thick, rich and dense. The chocolatey aroma is hard to resist. Make the easy frosting with coarsely chopped chocolate and you’re all set. This was inspired by one of my first blog posts seven years ago. The recipe was adapted from The Peanut Butter and Co. Cookbook by Lee Zalben. Serves 4.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Chocolate Peanut Butter Flour-less Cake Dessert
Servings: 4 people
Calories: 1235kcal
Author: Asian in America

Equipment

  • round cake pan 9 or 10-inch diameter

Ingredients

  • 2 cups creamy peanut butter divided, use 1 cup to melt chocolate chips, rest for cake
  • 1 bag 12 oz. semi-sweet chocolate chips use 2 Tablespoons, for adding to peanut butter
  • 1 cup (or 2 sticks) unsalted butter
  • 8 whole eggs
  • 1/2 teaspoon pure vanilla extract
  • 2 oz. semi-sweet baking chocolate bar (half of the bar)
  • 1 1/2 Tablespoons unsalted butter
  • 1 1/2 teaspoons milk
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon pure vanilla extract
  • vanilla ice cream for serving

Instructions

To make the flour-less cake:

  • Preheat the oven to 350 F. Grease bottom and sides of a 9 or 10-inch round cake pan. Dust with flour all around. Set aside.
  • In a small bowl, combine a cup of creamy peanut butter and 2 tablespoons chocolate chips. Cover and melt on HIGH in the microwave for 3 minutes or till chocolate melts. Start at 1 minute and thirty seconds, then stir.
    Cover and continue for 1 minute and 30 seconds more. Set aside.
  • Using a double boiler, over medium-high heat, melt the butter, remaining cup of peanut butter and the melted peanut butter-chocolate mixture from earlier. Mix well. Then turn off heat.
  • Take the saucepan with the melted peanut butter-chocolate mixture away from the stove top. Add the rest of the chocolate chips to the heated mixture. Pour the 1/2 teaspoon vanilla. Stir well till ingredients are incorporated. Set aside to cool.
  • In a separate large bowl, whisk the eggs till light and fluffy for about 3 minutes. Whisking the eggs to a fluffy consistency is important for the cake.
  • Check to see if the peanut butter-chocolate mixture has cooled to room temperature. You don't want to add the eggs while the batter is too hot or the eggs will cook too soon.
    When the peanut butter-chocolate mixture has cooled down, use a wide spatula to gently fold in half the eggs. The slowly fold in the other half.
    When folding, make sure cake batter stays light and fluffy - do not let the mixture collapse.
  • Pour the cake batter into the greased cake pan. Bake for 15 to 20 minutes at 350 F, Test if done by pricing the middle of the cake with the tip of a small, sharp knife. When knife comes clean, cake is done.
  • Cool cake on counter for 10 minutes. Then turn cake over and cool on a baking rack for an hour. Cake should be completely cool at room temperature before frosting.

To make the chocolate frosting:

  • Melt the semi-sweet chocolate baking bar and butter over the double boiler. When chocolate has melted, remove from the heat.
    Pour the milk, honey and vanilla. Stir well to combine. Cool this frosting mixture for 10 minutes.
    Pour the chocolate frosting on top of the cake, starting from the middle and spread it to the sides with a spatula.
    Refrigerate the cake till ready to serve. Serve with vanilla ice cream.

Nutrition

Serving: 1g | Calories: 1235kcal | Carbohydrates: 28g | Protein: 33g | Fat: 118g | Saturated Fat: 47g | Cholesterol: 146mg | Sodium: 603mg | Potassium: 851mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1610IU | Calcium: 70mg | Iron: 2.4mg