Celebrate the Pats Win with Cake


It wasn’t a cake walk, but we won! Celebrate the Patriots unbelievable Super Bowl victory over the Falcons with this glorious cake that combines a decadently dense chocolate sponge with a rich peanut butter frosting. You can even cut pieces to resemble footballs and pipe white laces on top if you’re feeling festive. Bring on the parade!

The Ultimate Chocolate Cake with Peanut Butter Truffle Frosting

Cake Ingredients
2 cups sugar
1¾ cups flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup half & half or heavy cream
1 cup strong black coffee*
½ cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons white vinegar*

Preheat an oven to 350 degree Fahrenheit. Grease and flour a 13x9x2-inch baking pan. Set aside.

In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. In another bowl, whisk together the eggs, half & half or heavy cream, coffee, oil and vanilla extract. Pour this wet mixture into the dry ingredients and whisk until no lumps appear; the batter will be thin.

Pour batter into the prepared pan and bake in the preheated oven for 35 to 40, or until a wooden toothpick comes out clean when inserted in center.

Cool the cake in the pan for 10 minutes then turn the cake out onto a wire rack to cool completely.

Frost or pipe the top with Peanut Butter Truffle Frosting.

*The cake includes strong coffee and white vinegar but you will not taste either of these ingredients once it is baked. The coffee brings heightens the chocolate flavor and the vinegar activates the leavening agents.

Peanut Butter Truffle Frosting Ingredients
½ cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
2 teaspoons vanilla extract
½ to ¾ cup heavy cream

Place the butter and peanut butter in the bowl of a stand mixer, fitted with a whisk attachment. Whip on high until the butters are well combined, lighter in color, and fluffy, about 3 minutes. Add half of the powdered sugar and whip on low to prevent sugar from clouding out of the bowl. Scrape down the sides of the bowl, add the remaining sugar, and whip again to combine. Pour in the vanilla extract and half of the heavy cream. Whip for 1 minute then add more heavy cream, 2 tablespoons at a time, until you achieve a smooth but thicker-than-normal frosting. Frost the cake and refrigerate until the frosting sets up. Cut the cake with a warm knife for clean edges.