by: Chef Ilona Daniel
¼ cup all purpose flour
1 tablespoon cocoa powder
¼ cup granulated sugar
¼ teaspoon kosher salt
¼ teaspoon baking soda
1 large egg
2 tablespoons canola or vegetable oil
¼ teaspoon pure vanilla extract
¼ cup semi sweet chocolate chips
¼ cup creamy peanut butter
¼ cup powdered sugar
1 teaspoon milk
¼ cup semi sweet chocolate chips
4 tablespoons unsalted butter
½ cup powdered sugar
1. Preheat oven to 350 degrees F. and spry 12.5 ounce can with non stick cooking spray.
2. Place flour, cocoa, sugar, salt, baking soda, egg, oil and vanilla into a large mixing bowl. Melt chocolate chips in a double boiler or in a microwave safe bowl in 30 second intervals until smooth. Pour into bowl and mix all ingredients until well combined.
3. Pour batter into prepared pan/rammekin and bake for 25-30 minutes or until baked through. Remove and loosen edges with a knife. Let cool for 10 minutes then remove from pan by flipping over firmly. Let cool completely then cut in half lengthwise.
4. Place peanut butter, powdered sugar and milk into a small bowl and mix until smooth. Spread over bottom cake and place second cake on top.
5. Place chocolate chips in microwave safe bowl and melt in 30 second intervals until smooth. Place butter and powdered sugar in small bowl, mixing to combine and add melted chocolate, mixing until combined. Spread evenly over cake and top with sprinkles.