I’ve expressed my dislike for peanut butter a number of times on this blog.

I’m willing to put that aside for today. This is the best cake I’ve ever made. I don’t care if you think I’m being narcissistic, make this cake and you’ll understand why this is the best cake ever.

It is an insanely moist, light chocolate cake with rich, creamy peanut butter frosting on top with a coating of peanut butter infused chocolate ganache. It is rich and you will need a glass of milk with it.
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Okay, I’m terrible at decorating cakes. I’ll have great visions and then I can’t seem to make them come true. I just need more practice, I can accept that.

It was my friend’s birthday and I decided to make him a cake. A cookies and cream cake to be specific.
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This cake doesn’t use any flour and is gluten free (just check for hidden glutens in some brands). The lack of flour makes this a super chocolate-y, indulgent cake. It’s fudgy and moist and packed with chocolate, almost like a brownie.
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A single-serving cake takes 5 minutes to make!? In the MICROWAVE!?!?
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