Hello Vancouver! I’m so happy to be back. Everyone everyone seems refreshed from the break, school work is still slack, and now is the time to ski and party as much as possible. I am trying to get back into my old (healthy) routine again, by eating healthier and staying organized. I have a hard semester coming up and I want to be as prepared and healthy for it as possible. I am also pretty curious and excited for new classes, though I know that this feeling will only last for a week or so.
Last night was the Ski and Board Clubs “Welcome Back” party at the Bourbon. I have to say, I am not a country girl, and never will be, but this place was pretty fun. I think I enjoyed it because there was a good crowd, but I just cant stand that whole honky-tonk, cowboy vibe. Weird considering I’m from Calgary…
To fuel up before going out, I made this Chocolate, Peanut Butter Espresso cake. I was really happy how moist the cake turned out, and loved the fudgy texture. I am not a big fan of those light, airy cakes that taste like you are eating nothing.
This cake is easy to make. I didn’t have two cake pans so I just used one big casserole dish. I adapted it from Megabite, and hers looked beautiful.
Chocolate Peanut Butter Espresso Cake
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1/2 t salt
- 1 stick (8 T) unsalted butter, melted
- 1 cup boiling water
- 1/2 cup espresso
- 2 large eggs
- 1/2 cup chocolate flavoured peanut butter (or regular)
- 1 t vanilla extract
- 2 sticks (16 T) unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 T vanilla extract
- 6 oz. good-quality unsweetened chocolate, melted and cooled
- 1/2 cup chocolate flavoured peanut butter (or regular peanut butter)