Wednesday, May 25, 2016

Chocolate Peanut Butter Fun Cake

As I have mentioned many times, I love peanut butter and chocolate.  My girls were headed home from college recently... and I wanted to try a new recipe.  I found this recipe at Epicurious.  I thought it was fabulous.  I think it was a little too rich for my hubby but the rest of us loved it.  The cake part isn't overly sweet - kind of dark, rich chocolate.  I thought the frosting was fabulous.  I will make both again.  I think I will use the frosting for other things as well. I was a little intimidated by the frosting.  I don't think I have ever made a true Buttercream Frosting.  I followed the directions - it turned out beautifully.  Just sayin... I could eat it by the spoonful!

I doubled the recipe and made a 9 x 13.  Enjoy!



Chocolate Peanut Butter Fun Cake (adapted from Epicurious)

* I doubled the recipe and baked in a 9 x 13

  1. Chocolate cake:
    • Nonstick vegetable oil spray
    • 1 1/4 cups all-purpose flour
    • 1 cup sugar
    • 3/4 cup natural unsweetened cocoa powder
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon baking soda
    • 1/4 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)  *I used bittersweet
  2. Peanut butter buttercream:
    • 1/2 cup sugar
    • 1/4 cup egg whites (from about 2 large eggs)
    • 1 1/2 teaspoon vanilla extract
    • 1/4 cup creamy peanut butter
    • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
    • Kosher salt
    • 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces) *I used semisweet
    • 1/4 cup chopped unsalted, dry roasted peanuts  *I used salted, cocktail peanuts
  1. For chocolate cake:
    1. Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray;  Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack.  *line pan with parchment paper if want to lift out to frost and cut
  2. For peanut butter buttercream:
    1. Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
    2. After cake is cooled, spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts.  *If you used parchment paper and you choose to lift the cake out of the pan....Run a thin knife around pan to release cake. Invert cake onto a serving plate.  Cut into 2" squares. 
    3.  DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.  
  3. Printable Version
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