Chocolate Peanut Butter Layer Cake

It has been a long time since I’ve been in this space. I’ve wanted to post, and I’ve discovered some delicious recipes to share. But I haven’t mustered up the energy, nor has it sat well with me to write about some yummy thing we ate when our world/country is in the midst of two pandemics. We moved back to the mainland the day after George Floyd’s ability to breathe was taken.

This is the third time I’ve re-entered the states after living overseas now, and it has been the most confusing. I appreciate all of the people who care and ask how we’re adjusting. However, I find that I can’t answer that question. I was very sad our first month and often on the verge of tears. But was I sad because of moving back from Puerto Rico? Or was I sad because the coronavirus cancelled our summer plans? Or was I sad because our neighbors chose to be vulnerable and raw and share more of the weight of being people of color as we gathered night after night at the end of our driveway? Or perhaps I was sad because my parents aged significantly this year, and that’s been hard.

All I know is that my feelings were confusing. And when I got tired of feeling and reading and watching and learning, I felt guilty because I have the privilege to choose to not think about race or any of these hard things. I can’t personally solve any of the problems above. But I can tell you that if you are white and not understanding the Black Lives Matter campaign, you need to watch or read “Just Mercy.” Collectively we can educate ourselves, and that’s an easy first step. Also, our neighbor works at the Smithsonian’s African American History Museum and shared this great resource to talk about race. We’ve read several articles as a family. There are so many more sources for learning, and I’m happy to share resources we’ve discovered on our own journey. Just reach out to me. Know that I have a long way to go.

In all of the sadness, I find myself longing for what’s next after this life… for restoration of the earth as it was meant to be. Romans 8 reminds me that all of creation is groaning and suffering as we wait in hope. And Revelation 21 reminds me what I hope for: And I heard a loud voice from the throne saying, “Look! God’s dwelling place is now among the people, and he will dwell with them. They will be his people, and God himself will be with them and be their God. ‘He will wipe every tear from their eyes. There will be no more death’ or mourning or crying or pain, for the old order of things has passed away.” Amen.

Now onto the cake…

Chocolate Peanut Butter is my all-time favorite cake combination. I have been making this cake for years for various parties and events. Would you believe me if I said it’s pretty easy? It is! And so pretty. And moist and altogether scrumptious. I was delighted when our oldest asked for it for his 16th birthday (16…what?!)

I usually increase the recipe by 1/3 and bake it in 9-inch round pans. But since we were celebrating as a family plus 1 friend, I did not want that much cake in our house. I did not own 8-inch round pans (now I do), and guess what? I baked this cake in 8-inch disposable aluminum pans! They even came with parchment paper rounds! I was pretty sure it might be a disaster, but it worked. Just putting that out there.

Other than that, there’s not much to know. There’s no need to level the cakes – they bake quite flat. I have used all sorts of cocoa powders over the years. I have fancy Valrhona cocoa powder that I use now, but I’ve baked this cake with Trader Joe’s brand, Droste, and I’m sure others. You can use organic peanut butter, but make sure it’s smooth (Costco brand or Wegmans have good ones). Natural pbs will affect the texture of your frosting. I also prefer dark chocolate peanut butter cups for the garnishing, since the cake is dark. And just because I’m a dark chocolate fan. Again, Trader Joes can help with that or Reeses makes mini dark chocolate pb cups. Bring all your ingredients to room temperature, and you’re good to go!