Description
Screwball Cake is a moist chocolate cake with crunchy peanuts and rich chocolate glaze, perfect for celebrations.
Ingredients
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk
½ cup (120ml) brewed coffee
1 cup (150g) chopped peanuts
1 cup (170g) chocolate chips
Chocolate Glaze:
½ cup (120ml) heavy cream
4 oz (115g) semisweet chocolate, chopped
2 tablespoons unsalted butter
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, stir in vanilla extract.
4. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture alternately with buttermilk.
6. Stir in brewed coffee, chocolate chips, and chopped peanuts.
7. Pour batter into prepared pan and smooth top.
8. Bake for 35–40 minutes or until toothpick comes out clean.
9. Cool completely on wire rack.
10. For glaze, heat cream until simmering, pour over chocolate and butter, stir until smooth, pour over cake.
Notes
Tips & Variations:
– Substitute peanuts with other nuts or seeds.
– Add espresso powder for richer chocolate flavor.
– Make mini cupcakes, bake 20–25 minutes.
– Serve with ice cream for indulgence.
– Wrap cake in foil to retain moisture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg