Food and Recipes Desserts Chocolate Peanut Butter Molten Chocolate Cake 5.0 (3) 3 Reviews Add peanut butter to classic molten chocolate cake for an unforgettable dessert. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on January 17, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Active Time: 15 mins Total Time: 50 mins Servings: 7 Surprise friends and family with this warm, peanut butter molten chocolate cake that serves a crowd. As you spoon into the center, watch as a river of peanut butter-chocolate lava flows. Finished with salty and crunchy peanuts on top, this is the ultimate dessert for chocolate-peanut lovers. We opt for smooth peanut butter, but for added texture. You could also use a crunchy variety. Although most of the ingredients for this easy cake are pantry staples, there’s two that might be less familiar to some: Dutch-process cocoa and instant espresso granules. The Dutch-process cocoa lends a richer chocolate flavor to the cake, but regular cocoa powder will also work. The instant espresso is also added to help deepen the chocolate flavor and is typically found in the coffee and tea aisle of most major grocery stores. Ingredients Baking spray 1/4 cup all-purpose flour 2 Tbsp. Dutch-process cocoa 1/2 tsp. kosher salt 1/2 tsp. instant espresso granules 1 1/4 cups bittersweet chocolate chips 1 cup unsalted butter, cut into small pieces 4 large eggs, at room temperature 3/4 cup granulated sugar 9 Tbsp. creamy peanut butter (not the all-natural kind) 3 Tbsp. chopped roasted salted peanuts Vanilla ice cream (optional) Directions Preheat oven to 350°F. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside. Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside. Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute. Pour half of batter into prepared baking dish. Dollop evenly with peanut butter, then top with remaining batter. Sprinkle evenly with peanuts. Bake in preheated oven until edges of cake start to pull away from sides of baking dish and center still jiggles slightly, 30 to 35 minutes. (If using a dark metal baking pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream, if desired. Rate It Print