Why You’ll Love This Recipe

This Flourless Chocolate Peanut Butter Cake is a perfect blend of two beloved flavors: chocolate and peanut butter. The dense, fudgy texture of the cake is complemented by the smooth, creamy peanut butter layer. The absence of flour results in a rich, almost mousse-like consistency that melts in your mouth. It’s not only gluten-free but also incredibly easy to make, requiring minimal ingredients yet delivering an impressive, luxurious taste. This cake is a crowd-pleaser for special occasions, or it can be enjoyed as a decadent dessert any time you need a little treat.

Ingredients

1/2 cup unsalted butter
8 oz semisweet or bittersweet chocolate, chopped
3/4 cup granulated sugar
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/2 cup peanut butter (creamy or chunky)
1/2 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a saucepan, melt the butter and chopped chocolate over medium heat, stirring occasionally until smooth. Once melted, remove from heat and allow to cool slightly.
In a separate bowl, whisk together the sugar, salt, eggs, and vanilla extract until well combined.
Slowly pour the melted chocolate mixture into the egg mixture and stir to combine.
Pour the batter into the prepared cake pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should still be slightly soft in the center.
While the cake is baking, prepare the peanut butter layer. In a small bowl, mix the peanut butter and powdered sugar until smooth and creamy.
Once the cake has cooled completely, spread the peanut butter mixture evenly over the top of the cake.
For an extra touch, you can drizzle melted chocolate over the peanut butter layer or add chopped peanuts for crunch.
Chill the cake in the refrigerator for at least 2 hours to allow it to set before serving.
Slice and serve chilled or at room temperature.

Servings and Timing

Servings: 8-10 slices
Prep time: 15 minutes
Cook time: 20-25 minutes
Chill time: 2 hours

Variations

Topping options: Top with chopped peanuts, crushed pretzels, or drizzle with additional melted chocolate for extra texture and flavor.
Different nut butter: If you’re not a fan of peanut butter, try substituting it with almond butter or cashew butter for a unique twist.
Vegan option: Replace the eggs with flax eggs and the butter with coconut oil to make a vegan version of this cake. You can also use maple syrup instead of granulated sugar for a refined-sugar-free alternative.
Chocolate variations: Experiment with different types of chocolate, such as milk chocolate or dark chocolate, for a varied flavor profile.

Storage/Reheating

Storage: Store the Flourless Chocolate Peanut Butter Cake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze individual slices of the cake for up to 3 months. To freeze, wrap the slices tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before serving.
Reheating: This cake is best served chilled or at room temperature. If you prefer it warm, microwave a slice for 10-15 seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake actually benefits from resting in the refrigerator, as the flavors have more time to meld together. It can be made a day or two ahead of time.

2. Is this cake gluten-free?

Yes, this cake is naturally gluten-free as it does not contain any flour, making it an excellent choice for anyone following a gluten-free diet.

3. Can I use a different type of chocolate?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate, depending on your preference. Just remember that the type of chocolate will affect the sweetness of the cake.

4. How do I know when the cake is done baking?

The cake should be slightly soft in the center when you insert a toothpick. It should come out with just a few moist crumbs clinging to it, but it shouldn’t be completely wet.

5. Can I add more peanut butter?

If you love peanut butter, feel free to increase the amount of peanut butter in the filling. Just make sure to keep the balance with the powdered sugar to ensure the consistency remains spreadable.

6. Can I make this cake without eggs?

Yes, you can substitute the eggs with flax eggs or another egg replacement for a vegan version of the cake.

7. Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture and an extra peanutty flavor in the filling.

8. Can I freeze the cake?

Yes, this cake freezes well. Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer. Thaw in the fridge before serving.

9. How should I store leftovers?

Store the leftover cake in the refrigerator in an airtight container for up to 5 days. It’s delicious chilled!

10. Can I add a topping to this cake?

Absolutely! Top the cake with whipped cream, a drizzle of melted chocolate, or even some crushed peanuts for added flavor and texture.

Conclusion

The Flourless Chocolate Peanut Butter Cake is a perfect dessert for any occasion. Its rich, decadent chocolate base paired with a creamy peanut butter topping creates a harmonious balance of flavors that everyone will love. Whether you’re following a gluten-free diet or just craving a special treat, this cake is sure to satisfy. Easy to make, incredibly delicious, and visually stunning, it’s a dessert that is bound to become a favorite!