Valentine’s chocolate peanut butter cake
This is a chocolate cake with peanut butter cream cheese frosting that N made B for Valentine’s day. 
The recipe came from N’s roommate, and made an absolutely amazing cake. This recipe is highly recommended; moist, a little crumbly, and the directions were really helpful about how to frost the cake. It also called for a chocolate-peanut butter ganache that you poured ON TOP OF the peanut butter cream cheese icing to make a Boston Cream Pie-like thing, but that was a little too over the top for us.
The only cocoa powder in the house was Hershey’s Special Dark. Who knows how dark chocolate cocoa powder works? Isn’t it already cocoa? But it made for a very dark, almost black, cake, and is just as delicious.
Neither N nor B owns an electric mixer, so in lieu of the smitten kitchen frosting we used this handy dandy recipe with one cup of peanut butter put in at the end, which is what you get when you google “can you make cream cheese frosting in a food processor?” Yes, and it’s super easy.
N drizzled the top with chocolate syrup jackson-pollock style. This lovely cake is already gone, which just means we have to make another one.
