Peanut Butter Yogurt Cake with Chocolate Chunks

This one is a request. If you like, you might try using Nutella or any other nut butter you enjoy. If you use Nutella you'd probably omitt the cocoa. I've mentioned before that I like to use chopped up dark chocolate bars and cacao nibs instead of chocolate chips.

Peanut Butter Yogurt Cake with Chocolate Chunks:

1 cup or more peanut butter
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1 tbsp cocoa
1 tsp salt
2 tsps baking powder
1/4 cup vegetable oil
chocolate chunks to taste
a handful of toasted cacao nibs

Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peanut butter, yogurt and sugar, then whisk in eggs. Add flour, cocoa, salt, and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then the chocolate and cacao nibs. Pour into pan. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)

Adding the eggs:
Dry ingredients:
After mixing in the oil:
Adding chocolate:
Baked!