"The Greatest and Easiest" Chocolate Cake

Two chocolate cakes moist enough to be eaten as is or as I prefer — stacked with a peanut butter filling and chocolate buttercream.

 Sometimes the best recipes aren't in cookbook — They're on a package.

Nestle Toll House Cookies, Rice Krispie Treats, Kellogg's Bran Muffins — you know what I mean.

And now add another bona fide hit to those — "The Greatest and Easiest Chocolate Cake" from the package of Trader Joe's cocoa powder.

When I saw the title, I was immediately intrigued. Well, I've made it many times and it's no lie. It's a fabulous chocolate cake and it is indeed easy.


You put all the ingredients into a large mixing bowl and beat on high speed for 3 minutes, scraping down the sides once during mixing. Pour into your prepared pans or cupcake cups and that's all there is to it.

But, there is one very very important thing you should know and it's not included with the recipe.  This "dump and blitz" method is only easy if you have a 7 quart bowl (mine is 5 quarts) for your stand mixer or use a big deep bowl and a hand mixer.

Too small of a bowl = big mess!

This cake is so moist, there's no need for icing but if you must, here's the way I like to do it.

I like two layers of peanut butter filling before a final coat of chocolate buttercream. 

"The Greatest and Easiest" Chocolate Cake 

with Peanut Butter Filling 

and Chocolate Buttercream  

Cake:

3 1/3 cups flour

1 1/3 cups cocoa powder

3 cups sugar

1 tablespoon baking soda

1 teaspoons salt

12 ounces butter 

3 cups buttermilk

1 teaspoon vanilla 

5 eggs

Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans that are at least 3-inches deep. (Note: For my cake, I used 2 round 8-inch pans that were 4 inches deep.)

Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides of bowl once during mixing. Pour into prepared pans. Bake cakes for about 55 minutes or until toothpick comes out clean.

Peanut Butter Filling:

1 1/2 cup peanut butter (creamy or chunky)

1/4 cup butter, room temperature

2/3 cup powdered sugar

1 tablespoon vanilla

1/3 cup milk

In a mixing bowl, whip peanut butter and butter together. Add vanilla and powdered sugar and beat until smooth. Finally add milk and beat just until the filling comes together and is spreadable. Don't over beat.

Chocolate Buttercream:

3 large egg whites
2/3 cup granulated sugar
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
pinch of fine sea salt
1 teaspoon espresso powder, dissolved in 1 teaspoon hot water, cooled

1/2 cup dark chocolate pieces, melted and cooled

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt, coffee and chocolate whip on high speed until fluffy.

Garnish: 

1/2 cup roasted unsalted peanuts, crushed

3 ounces dark chocolate, chopped fine

Chopping the chocolate for garnish

To Assemble:

Once cakes have cooled, set one layer on a serving platter and top with 1/2 the peanut butter filling. 

Add the second layer and top with the remaining filling. Chill the cake until the filling is set.

Frost with the chocolate buttercream and garnish with the peanuts and dark chocolate.

Frosting the cake.

Ready to eat!