Ingredients
U.S. Metric Conversion chart
Cake:
2 1/4 cup(s) all-purpose flour
1 cup(s) best-quality unsweetened cocoa powder
1 tablespoon(s) coarse salt
4 stick(s) softened unsalted butter, plus more for pans
2 cup(s) sugar
1 teaspoon(s) pure vanilla extract
9 large room-temperature eggs
Topping:
1/4 cup(s) peanut butter
5 tablespoon(s) milk, and up to 6 tablespoons, if necessary
Directions
1. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.
