Heavenly Dark Chocolate Cake With Peanut Butter Frosting Recipes

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
• In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
• Add 1 cup of powdered sugar and mix until blended.
• Add 2 tablespoons of heavy cream and beat until completely blended.
• Add in the remaining cup of powdered sugar. Beat for 1 minute.
• Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
• Beat for 2-3 minutes until the frosting is light and fluffy.
• *Add in ½ teaspoon of vanilla if desired.
• Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
• Sprinkle with chopped candies if desired.

MIDNIGHT DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F.
• Coat two 9 inch round cake pans with butter and place a parchment circle in the bottom of each. Coat the parchment with more butter then coat the inside each buttered pan with a dusting of cocoa powder.
• Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and whisk to combine. Place the buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl and whisk to combine. Add the buttermilk mixture to flour mixture, then stir with a rubber spatula until smooth. Add the hot coffee and stir until completely smooth. The batter will be very thin. Transfer the batter to the prepared pans and smooth each out into an even layer.
• Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool completely, for at least 1 hour.
• Add butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and beat until creamy and well-combined.
• With mixer on low speed, gradually add powdered sugar (about 1/3 cup at a time) until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well incorporated.
• Stir in vanilla extract and salt.
• With mixer on low-speed, add milk and mix until well-combined. Gradually increase speed to high and beat for 30 seconds.
• Once cakes are cooled, remove them from the pans and discard the parchment paper. Trim the top of each so they are flat. Place a dollop of frosting on the bottom of your cake plate or cardboard cake round (to help secure cake) and flip one cake over and gently transfer it to the cake plate on top of frosting. The bottom of the cake should now be on top.
• Generously coat the top of the cake with frosting then add second cake layer with the bottom facing up. Coat the outside of the cake with a very thin crumb coat and refrigerate for at least an hour to set the crumb coat.
• Once crumb coat is set, frost the cake evenly with the remainder of the frosting. To create a swoopy finish, use the back of an offset spatula or spoon to gently press down as you swoop frosting in an "S" motion, pulling spatula or spoon away quickly to create little "peaks". Add espresso or chocolate chips to the bottom of the cake by gently pressing them into the sides by hand.

HEAVENLY DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
• Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
• Frosting: Combine ingredients in a large bowl, mix until smooth.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Mix together crisco, coco, salt and vanilla.
• Then stir in milk.
• Add the peanut butter.
• Mix together well.
• Add con.
• sugar one cup at a time.
• Use more milk if needed.
• Is better if it is thick.

CREAMY PEANUT BUTTER FROSTING

Steps:

• Cream butter and peanut butter together.
• Add half the powdered sugar and blend.
• Blend in milk and vanilla.
• Add remaining powdered sugar.
• Stir until smooth and well blended.