Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Equipment Needed
- 15×10-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
- Whisk
- Cooling rack
Step-by-Step Instructions
First, I like to preheat my oven to 350°F (175°C) and line my jelly roll pan with parchment paper, allowing some overhang on the edges—this makes it easier to lift the cake out later. In a mixing bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, I beat the eggs and granulated sugar together until it’s light and fluffy; this usually takes about 5 minutes. Then, I gently fold in my dry ingredients along with the melted butter and vanilla extract until just combined. The batter will be thick yet airy, and the rich chocolate aroma will already start to fill my kitchen! (See the next page below to continue steps…)