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
CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE
Make and share this Crunchy Milk Chocolate-Peanut Butter Layer Cake recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 26
Steps:
- Make the cake: Preheat the oven to 350°.
- Butter and flour a 9-by-13-inch cake pan.
- In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
- In a medium bowl, whisk the eggs, milk, oil and vanilla.
- Whisk the wet ingredients into the dry ingredients.
- Whisk in the boiling water.
- Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
- Invert the cake onto a work surface.
- Working carefully, slice the cake horizontally.
- Reduce the oven temperature to 325°.
- Make the filling: Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
- In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground.
- In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form.
- Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
- Using a rubber spatula, fold in the almond mixture.
- Spread the meringue on the parchment to fill the rectangle.
- Sprinkle the chopped peanuts on top.
- Bake for about 20 minutes, until lightly browned and firm. Let cool.
- In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
- Remove from the heat and fold in the Rice Krispies.
- Spread the mixture all over the meringue rectangle.
- Transfer to the freezer and let cool completely.
- Make the ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate.
- Whisk in the cream until smooth.
- Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
- Assemble the cake: Place the bottom cake layer cut side up on a large board.
- Spread one-third of the ganache over the cake.
- Invert the filling onto the cake and peel off the paper.
- Spread half of the remaining ganache over the filling, then top with the second cake layer.
- Refrigerate until firm, at least 1 hour.
- Using a serrated knife, trim the edges.
- Spread the remaining ganache over the top and sides of the cake and refrigerate to set.
- Cut and serve.
Nutrition Facts : Calories 746, Fat 45.3, SaturatedFat 17.2, Cholesterol 80, Sodium 586, Carbohydrate 76.6, Fiber 5.1, Sugar 54.4, Protein 14
CHOCOLATE PEANUT BUTTER LAYER CAKE
Make and share this Chocolate Peanut Butter Layer Cake recipe from Food.com.
Provided by 1 Baker
Categories Dessert
Time 1h55m
Yield 10-16 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
- In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
- Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
- Pour batter into prepared cake pans. Bake 33 to 38 minute.
- Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
- For chocolate ganache:.
- Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
- For peanut butter mousse:.
- Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
- In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
- Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
- For rich chocolate frosting:.
- In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
- Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
- For peanut butter ganache:.
- Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
- Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
- Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
- Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
- Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.
Nutrition Facts : Calories 1313, Fat 74.5, SaturatedFat 40.9, Cholesterol 216.7, Sodium 845.2, Carbohydrate 149.3, Fiber 6.6, Sugar 114.8, Protein 17.3
More about "crunchy milk chocolate peanut butter layer cake recipes"
CHOCOLATE PEANUT BUTTER CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (84)Calories 446 per servingCategory Dessert
CRUNCHY MILK CHOCOLATE PEANUT BUTTER LAYER CAKE
From projectpastrylove.com
Estimated Reading Time 5 mins
CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE RECIPE
From foodandwine.com
4/5 Category CakeAuthor Nancy OlsonTotal Time 4 hrs
MILK CHOCOLATE DESSERTS - FOOD & WINE
From foodandwine.com
PEANUT BUTTER LAYER CAKE | MUST TRY PEANUT BUTTER DESSERT
From lifeloveandsugar.com
50 LAYER CAKE FILLING IDEAS: HOW TO MAKE LAYER CAKE …
From diys.com
PEANUT BUTTER CHOCOLATE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE PEANUT BUTTER CAKE - SAVOR THE BEST
From savorthebest.com
KILLER PEANUT BUTTER CAKE RECIPE - THE DARING GOURMET
From daringgourmet.com
PEANUT BUTTER BREAD (EASY RECIPE!) - COMFORTABLE FOOD
From comfortablefood.com
CHOCOLATE PEANUT BUTTER CAKE RECIPE | WILTON
From wilton.com
CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE - MASTERCOOK
From mastercook.com
BUTTERFINGER - CHOCOLATE BUTTERMILK LAYER CAKE
From butterfinger.com
CHOCOLATE CHIP PEANUT BUTTER COOKIES - NUM'S THE WORD
From numstheword.com
CRUNCHY PEANUT BUTTER CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE | RECIPE CART
From getrecipecart.com
PEANUT BUTTER CHOCOLATE LAYER CAKE - YOUTUBE
From youtube.com
CHOCOLATE PEANUT BUTTER CAKE - THE NOVICE CHEF
From thenovicechefblog.com
You'll also love