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Chocolate Peanut Butter Date Cake
A healthier chocolate layer cake made with peanut butter and topped with chocolate frosting sweetened only with dates.
servings: 8
total time: 2 hours
recipe by: Frankie
Ingredients
- CAKE:
- 1/2 cup hot water
- 6 ounces pitted Medjool dates
- 1/2 cup natural unsweetened peanut butter
- 2 large eggs, lightly beaten
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- FILLING & FROSTING:
- 1/4 cup natural unsweetened peanut butter
- 8 ounces pitted Medjool dates
- 1/2 cup hot water
- 2 ounces unsweetened chocolate, melted
- 1 cup heavy cream
- 1/2 tsp pure vanilla extract
Directions
- CAKE:
- Preheat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
- Add the water and dates to a blender or food processor and blend until smooth.
- Transfer the date mixture to a large mixing bowl then mix in the peanut butter, eggs, yogurt, milk, and vanilla until well well combined.
- Now mix in the flour, cocoa powder, baking soda, and salt until well combined.
- Spread the batter evenly into the lined baking sheet then bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Take the cake out of the oven and allow to cool for at least 1 hour before frosting.
- FILLING & FROSTING:
- When the cake is cool transfer it to a large cutting board and remove the parchment paper.
- Cut the cake into 2 rectangles each 7x11-inches.
- Spread the peanut butter on top of one of the cakes then place the other cake on top. Set aside.
- Add the dates and water to a food processor and blend until smooth.
- Add the melted chocolate, heavy cream, and vanilla into the food processor with the dates and blend until well mixed and thickened.
- Use a spatula to gently spread the frosting evenly on top and sides of the cake.
- Cover the cake and refrigerate until ready to serve.
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