I am now officially a member of the hot power yoga studio near me. I’m worried about my sanity.
I HATE to be hot. No, not hate – abhor. The torture room (i.e. studio) is a stifling 90°F with zero moving air. And it’s not actual yoga…sure they do yoga moves, but it’s at a break neck cardio speed.
While jumping at the instructors insane commands, I swear to you that I thought my face might melt off my body. I also thought I might actually slip on my mat and fall face first into the floor.
I have no idea what made me sign up for a monthly membership after the class ended. I also am shocked that I somehow went back again two nights later and did it all again.
I’m pretty positive I had a heat stroke in that room while doing never ending planks. I’m not sure I will ever be the same. Thankfully one thing my heat stroke didn’t fry? My sweet tooth. Unfortunately for the yogis who have to stand behind me in class, that’s still as strong as ever.
This cake is the perfect cake for when you don’t need too much cake in the house. You know, like when you are going to hot power yoga and you would feel guilty eating a huge cake…so you make a one layered cake to feel better about eating cake? Not that I have done that. Obviously I am talking about a friend.
The bottom layer is a wonderfully rich dark chocolate with the perfect texture. Then you have a layer of smooth peanut butter frosting that tastes like a creamier version of what’s inside a reese’s peanut butter cup. Finally you top it with a healthy drizzle of a dark chocolate glaze and chopped up peanut butter cups! Enjoy friends!
- 1 cup all purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1 cup sugar
- 3 oz dark chocolate, chopped
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup powdered sugar
- about 1 tablespoon milk
- 4 tablespoons unsalted butter
- 2 tablespoons milk
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped
- 1 cup confectioners’ sugar, sifted
- 8 (full size) Reese’s Peanut Butter Cups, chopped
Dark Chocolate Cake:
- Preheat oven to 350°F. Butter one 8 inch round cake pan. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
- Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan until cool to the touch – then frost.
Peanut Butter Frosting:
- Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
- When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
- Spread one thick and even layer on the top of the cake. Then prepare the chocolate glaze.
Dark Chocolate Glaze:
- Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.
- Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit. Then slowly pour on top and push towards the edges – allowing a little to drizzle over the edge for desired effect.
- Let glaze harden for 30 minutes, top with chopped Reese’s cups and serve! (To Store: Keep in an airtight container for up to 3 days.)
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