Intrepid_Chef
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The best type of chocolate to use for a chocolate peanut butter cake is a high-quality dark chocolate. This will give the cake a rich and intense chocolate flavor.
Yes, you can substitute almond butter for peanut butter in this recipe. The cake will still have a delicious nutty flavor, but it will be slightly different from the traditional peanut butter taste.
To prevent the cake from sticking to the pan, make sure to properly grease and flour the pan before adding the batter. You can also line the bottom of the pan with parchment paper for easier removal.
To make the cake more moist, try adding a tablespoon of sour cream or yogurt to the batter. You can also brush the top of the cake with a simple syrup before frosting to add moisture.
Yes, you can make this cake ahead of time and freeze it. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil before freezing. Thaw the cake in the refrigerator before serving.