Nutty Night Owl Cake
From jo_jo_ba 17 years ago
- 40 minutes to make
- Serves 16
A great buttermilk cake that incorporates peanut butter, espresso and oh-so-divine chocolate for a flavour explosion like no other!
Ingredients
- 1 cup flour shopping list
- ¾ cup buckwheat flour shopping list
- 3/4 cup sugar shopping list
- 1/2 cup natural cocoa shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 2 teaspoons cornstarch shopping list
- 1/2 cup brown sugar shopping list
- 1/3 cup smooth peanut butter shopping list
- 3 oz bittersweet chocolate, melted shopping list
- 1 cup strong, brewed espresso shopping list
- 1 cup well-shaken buttermilk shopping list
- 2 tbsp olive oil shopping list
- 1/3 cup unsweetened prune puree shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon brewed espresso shopping list
- 2 tablespoons brown sugar shopping list
- 1/3 cup peanut butter shopping list
- 2 tablespoons stick margarine, soft shopping list
- skim milk to thin (if necessary) shopping list
How to make it
- Preheat oven to 350F. Grease a 9x13” pan.
- Sift together flours, sugar, cocoa, baking soda, baking powder and cornstarch.
- Separately, beat together brown sugar, peanut butter, melted chocolate, espresso, buttermilk, olive oil, prune puree and vanilla until completely blended.
- Stir in dry ingredients until fully incorporated.
- Bake for 40-50 minutes, until cake tests done.
- In a small bowl, mix 1 tsp espresso, brown sugar, peanut butter and margarine.
- Add milk if necessary to achieve desired spreading consistency.
- Smooth over cooled cake and refrigerate.
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