Chocolate Peanut-Butter Recovery Cake

A few weeks back I shared a podcast I did with Our Athletes. During the podcast I recounted a story about training going into the 2016 Olympic year. I was so focused on doing everything “right”, workouts, stretching, lifting, sleeping, eating… everything, that without even making a conscious decision, I started cutting dessert out of my diet. I wanted to be lean, I wanted to be fast, and so I just started only eating “healthy foods”. Mid way through the track season, I was flat and producing mediocre result followed by mediocre result. Then one day I sat next to my teammate as my coached asked her about her glycogen scan (think how full you muscles are of carbohydrates). A little lightbulb went off in my head- “Dessert is full of carbohydrates, I’m quite possibly going into each workout already in a depleted state!” I went home that night and made this chocolate cake. Not only did my running get better, my mood improved too. And by the 2016 Olympic Trials, I ran a 8-second PR and finished 4th. Never again will I cut dessert completely out of my diet. Every now and then you just need a slice of chocolate cake while training. Since I’ve shared this story, I’ve been asked by several people to share my chocolate cake recipe, here you go!

Chocolate Cake

  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa *find this cocoa*
  • 1 eggs
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoons vanilla extract
  • 1/2 cup water boiling
  • 1 cups all-purpose flour
  • 1 cups sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda

Magic Peanut-butter Frosting

  • 1/4 stick *soft* butter
  • 1/2 cup smooth peanut-butter
  • 8 cups powder sugar
  • 1 Tablespoon milk

Classic Chocolate Frosting

  • 1/2 stick *soft* butter
  • 4 cups powder sugar
  • ¾ cup of Cocoa Powder
  • 2-3 teaspoons of vanilla
  • 2 Tablespoons milk

Chocolate peanut-butter recovery cake:

  • 1. Heat oven to 350°F. Grease and flour two 6-inch round baking pans or 1-9inch round pan (also about 15 cupcakes).
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed. Stir in boiling water (batter will be thin). Pour batter into prepared pans about 2/3 full with batter.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
  • Beat butter, peanut-butter and powder sugar into a frosting. If needed thin with a little milk.
  • Once cake is completely cool, frost with Magic Peanut-butter frosting or Classic Chocolate! Sometimes I use the peanut-butter frosting just for the filling with chocolate on the outside. 
  • Consume and keep training hard


USATF 5K Champs last week in NYC. I was 5th in 16:01. Still figuring out training while working on my PhD!

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