The Best Chocolate Peanut Butter Poke Cake

cakebycourtney.com

Sherry

subheading: FOR DARK CHOCOLATE CAKE:

2 cups (240 g) all-purpose flour

1 ¾ cups (350 g) granulated sugar

¾ cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand

2 teaspoons (8 g) baking soda

¾ teaspoon (3 g) baking powder

1 teaspoon (6 g) salt

3 eggs, room temperature

1 cup (240 g) buttermilk, room temperature

1 cup (236.6 g) hot water

½ cup (109 g) vegetable oil

1 teaspoon (4.2 g) pure vanilla extract

subheading: For the Peanut Butter Glaze:

1 cup (250 g) smooth peanut butter, I use Skippy

1 can (14 oz) sweetened condensed milk

½ cup (120 g) whole milk

subheading: For the Peanut Butter Whipped Cream:

¾ cup (187.5 g) smooth peanut butter, I use Skippy

2 cups (480 g) heavy whipping cream

½ cup (62.5 g) powdered sugar, measured then sifted

1 teaspoon (4.2 g) vanilla extract

subheading: Garnish:

Chocolate peanut butter cups

Peanuts

Note: Ingredients may have been altered from the original.

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