Chocolate Cake

What do you make when you are asked to make dessert for the football coaches and families for the after the game meal?

I have been asking this question all week and all I could think about was chocolate and peanut butter. When you can’t get something off of my mind I take that as an answer. And so was born the mini chocolate peanut butter cakes.

But before we get to the peanut butter chocolate goodness let me fill you in on todays workouts. When I know I am going to be eating such an awesome dessert I like to make sure I get in a good work out because I feel like they balance each other out. I am assuming the same is true for blogging. If I am going to share a to die for dessert recipe I should probably talk about my workout for the day to balance it out.

So here we go…

Workouts

Yesterday I started on my last set of workouts in Stage 1 of New Rules of Lifting for women. In the last 2 sets of each workout you only do 2 reps of each exercise. Since the reps are less the goal is to increase weight. So I squatted 165 pounds. No big deal. (Yeah right! This is a huge deal to me anyway and I love it when the guys at the gym were commenting on how strong I was! Love it!)

Today was my cardio day so I ran 2.75 miles and then did 15 minutes on the elliptical and called it a day.

Now, on the the cake!

Mini Chocolate Peanut Butter Cakes

Adapted from The Smitten Kitchen

Cake Recipe

• 2 cups whole wheat pastry flour (can use all purpose)
• 2 cups organic sugar (next time I would add 1/2 cup sugar to make it 2 1/2)
• 3/4 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 cup applesauce (You can also use vegetable oil)
• 1 cup sour cream
• 1 1/2 cups water
• 2 tbs white distilled vinegar
• 1 tsp. vanilla
• 2 eggs

Bake at 350 degrees

In your stand mixer (or bowl with electric mixer, or even with just a whisk) combine flour, sugar, cocoa, baking soda and salt. Whisk together until combined. Add applesauce and sour cream and slowly beat until blended.

Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat well until blended.

Put in 9×18 cake pan or casserole dish that has been sprayed or greased. Bake for 30 minutes.

Let cool completely. I would suggest that 30 minutes before you plan to cut the cake into small squares to put in freezer for 30 minutes to make it less crumbly. It will defrost fairly quickly on its on.

Cut cake into small squares. I cut 28 out of mine.

It definitely makes them taste better to put them on hot pink plates. Especially when you are making them for football coaches.

Peanut Butter Cream Cheese Frosting

• 10 oz. softened cream cheese
• 1 stick softened butter
• 5 cups powdered sugar
• 2/3 cup of peanut butter

In stand mixer or with a hand mixer beat cream cheese and butter together until well blended. Add powdered sugar gradually. When all sugar is added in add peanut butter and beat until well blended.

(I made this yesterday and stored it in the fridge. It still tastes great but was more difficult to spread and I ended up just spooning some on top of each cake.)

Chocolate Peanut Butter Ganache

• 8 oz. semi sweet chocolate
• 1/2 cup 1/2 & 1/2
• 3 tbs. peanut butter

Melt chocolate and 1/2 & 1/2 in microwave on 30 second intervals until melted. Add peanut butter and stir until chocolate and peanut butter are completely melted and mixed together.

Spoon on top of individual cakes.

I am hoping that these are as awesome as I think they are going to be!

I also hope that all of you have an awesome Labor Day weekend!