Chocolate Peanut Butter Loaf Cake

September 22, 2020
Created by Harmons
2 hours
Serves 12
  • 4 oz pitted dates, quartered
  • 1/4 cup water
  • 1 2/3 cups unbleached all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 4 oz creamy peanut butter (do not use natural peanut butter)
  • 1 cup semisweet chocolate chips
  • Chocolate Glaze
  • 4 Tbsp butter
  • 2 oz unsweetened chocolate
  • 3-4 Tbsp milk
  • 1 cup powdered sugar
  • Peanut Butter Glaze
  • 2 Tbsp creamy peanut butter
  • 2/3 cup powdered sugar
  • 4 tsp hot water (add more if too thick, 1 tsp at a time)

Adjust rack to lower third of oven and preheat to 300°. Grease and flour a 9”x5” loaf pan.

In a small saucepan over high heat, add dates and water, and bring to a boil. Remove from heat and let cool for 10 minutes. Add to a blender and puree. Set aside.

In a bowl, combine flour, cinnamon, and salt. Set aside.

In a large bowl, add butter and granulated sugar, and whisk until combined. Add eggs, one at a time, and whisk until well blended. Add peanut butter and date mixture and stir until well blended. Add flour mixture and chocolate chips and mix only until just incorporated. Pour batter into prepared loaf pan and spread evenly.

Bake until golden brown and a toothpick inserted in center comes out clean, 90-105 minutes. Let cool completely and then apply glaze.

To make the chocolate glaze, in a saucepan over medium heat, add butter, chocolate, and milk and cook, stirring constantly, until melted. Add powdered sugar and stir to combine. Pour hot glaze over cake. Let set for at least 30 minutes and then drizzle with peanut butter glaze.

To make the peanut butter glaze, in a bowl, add all ingredients and stir until smooth. Drizzle over chocolate glaze.