Apartment F is a wonderful place to live.
Last night, our kitchen looked like an explosion of chocolate. My roommate was making chocolate-covered espresso beans and I was experimenting with a chocolate-peanut-butter-cake-in-a-mug.
Caffeine and sugar and chocolate are wonderful things.
|This picture of my lovely roommate accurately sums up the night.|
I followed this recipe for my cake. I recently discovered Chocolate-Covered Katie, and it is a great blog with so many wonderful recipes. (I'm planning to make her Secret Peanut Butter Cookies soon. Watch for that post!)
|All the ingredients combined. No eggs, so you could just stop here and eat the dough!|
|A little hard to see, but this is the finished, microwaved cake.|
The recipe calls for peanut butter flour, which I don't have. I followed the advice of one of the commenters and substituted 3 tablespoons of normal flour for peanut butter flour and 2 tablespoons of crunchy peanut butter for the oil.
The overall taste of the cake was good, but the texture was a little dry and tough. If I make this again, I'm planning to add in chocolate chips and increase the peanut butter a little bit to make it moister. I'll also probably microwave it for 45 seconds instead of a full minute. And probably use smooth instead of crunchy peanut butter.
My roommate had better luck. She melted about half a bag chocolate chips in a Pyrex glass bowl in the microwave. She then took the espresso beans, dipped them in the chocolate, and rolled them in cocoa powder.
Ingredients for altered chocolate peanut butter cake:
1 tablespoon plus 2 teaspoons cocoa powder
3 tablespoons flour
2 tablespoons peanut butter (I would suggest possibly adding 1-2 teaspoons more of peanut butter)
1/16 teaspoon salt
1 tablespoon plue 1 teaspoon sugar
1/4 teaspoon baking powder
3 tablespoons milk
1/4 teaspoon vanilla extract
Combine wet ingredients and dry ingredients in separate bowls. Add dry ingredients into wet. Combine well. Transfer to a microwave-safe container. (I used a coffee mug.) Microwave for 45-60 seconds.