Light Peanut Butter Chocolate Cake Recipes

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
• Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
• Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans until cool to the touch - then frost.
• Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
• When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
• Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
• Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
• . Add about half of the powdered sugar and mix until smooth.
• 0. Add 3 tablespoons of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
• To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
• ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
• about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
• ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
• ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
• ake layer to the top of the cake. 19. Smooth out the
• frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
• of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
• using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
• ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
• and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
• y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
• le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
• to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
• ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

PEANUT BUTTER & CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.
• Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.
• In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.
• For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.
• To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides - there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

PEANUT CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,

PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

LIGHT PEANUT BUTTER CHOCOLATE CAKE

Steps:

• Mix cake mix with egg and diet cola. Mix well. Put into a 9/13 pan and bake a 350 for 30 minutes. Cool slightly.
• Warm the peanut butter up slightly in the microwave (for like 20-30 sec). Spread warm peanut butter over warm cake.
• In a saucepan, combine the sugar,slenda,cocoa,and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickend. Remove from heat;stir in butter and vanilla until smooth. Spread onto cake right away while frosting is still warm.