Chocolate Cake with Peanut Butter Glaze

Preheat oven to 350º F and prepare a standard loaf pan for baking by lining with aluminum foil and spraying with oil for easy release.

For the cake: Cream the butter with the sugars until the mixture lightens and becomes fluffy. Add in the egg and beat well. Add in half the buttermilk and all of the vanilla extract. Then, add all the dry ingredients (all purpose flour, cocoa powder, baking soda, baking powder and salt). Finally, add the rest of the buttermilk and mix until just combined.

Bake at 350° F for around 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.

For the frosting: While the cake cools, add the peanut butter to your mixer bowl. Start with 1 cup of powdered sugar. Beat with the whisk attachment and then drizzle in water a 1/2 teaspoon at a time with the mixer running until it reaches a pourable consistency. Adjust the texture if necessary with more powdered sugar. Beat until smooth.

Pour the peanut butter glaze over the cool cake. Sprinkle with flaky salt. For best results, let the glaze harden a bit before cutting and serving.