CHOCOLATE PEANUT BUTTER CAKE
This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
- Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
- Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
- Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.
Nutrition Facts : Calories 446 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 453 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER STREUSEL CAKE
This is truly a miracle cake recipe! My dad does not like peanut butter, but would eat this cake! 8) Enjoy!
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
- In a large bowl, combine first 4 ingredients.
- With a electric mixer, beat on low speed until streusel is blended and crumbly.
- Transfer 1 cup lightly packed streusel to a small bowl to reserve.
- Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
- Beat on low speed until well-blended; increase speed to medium and beat until well blended.
- Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
- Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
- Bake about 35 minutes, until tester inserted into center comes out clean.
- Cool cake in pan on a wire rack.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
CHOCOLATE STREUSEL POUNDCAKE
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
- In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
- Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
- Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
- Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
- In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
- Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 313 milligrams, Sugar 44 grams, TransFat 1 gram
PEANUT BUTTER AND CHOCOLATE CAKE II
If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.
Provided by BRENDABOWEN
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
- In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g
PEANUT BUTTER CHOCOLATE LAYER CAKE
Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!
Provided by Miss Alison
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
- Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
- Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
- While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
- Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
- Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
- Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
- Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.
Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g
TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE
Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert
Provided by Good Food team
Categories Dessert
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
- Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
- Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
- To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
- Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
- Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
- To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
- Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
- Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.
Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
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