CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
MINI COFFEE CAKES
"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
More about "mini espresso cakes with peanut butter frosting recipes"
PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
From southernplate.com
MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING
From cookingchanneltv.com
SUNNY ANDERSON'S MINI ESPRESSO CAKES WITH PEANUT BUTTER …
From delish.com
Cuisine American, SouthernEstimated Reading Time 1 minServings 4Total Time 1 hr 10 mins
SUNNY ANDERSON'S MINI ESPRESSO CAKES WITH PEANUT BUTTER …
From delish.com
Estimated Reading Time 1 min
GBKITCHEN ON INSTAGRAM: "SWIPE LEFT FOR THE EBOOK VIDEO & MORE …
From instagram.com
PEANUT BUTTER MOUSSE - BAKE OR BREAK
From bakeorbreak.com
MINI CHOCOLATE-ESPRESSO BUNDT CAKES-EASY VEGAN CHOCOLATE CAKE …
From savoringitaly.com
OLD FASHIONED BANANA CAKE RECIPE AND VIDEO
From commonsensehome.com
MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING – RECIPES NETWORK
From recipenet.org
GERMAN CHOCOLATE CAKE FROSTING - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CHOCOLATE PEANUT BUTTER CAKE (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING | RECIPE | FOOD …
From pinterest.com
THE ULTIMATE PEANUT BUTTER CAKE | JULIE BLANNER
From julieblanner.com
PEANUT BUTTER FROSTING - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
MINI PEANUT BUTTER CAKE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
BAKERY STYLE MOCHA BUTTERCREAM FROSTING RECIPE - MSN
From msn.com
MINI CHEESECAKE RECIPE {SO EASY!} - CELEBRATING SWEETS
From celebratingsweets.com
DAMN GOOD PEANUT BUTTER BANANA CAKE (GLUTEN FREE, GRAIN FREE)
From ambitiouskitchen.com
ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEANUT BUTTER OBSESSION: 27 MOUTHWATERING RECIPES TO SATISFY …
From msn.com
ESPRESSO-FILLED MINI CAKES RECIPE | HERSHEYLAND
From hersheyland.com
EGGLESS CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE | COLES
From coles.com.au
INSANE PEANUT BUTTER CUP CAKE | A CHOCOLATE CAKE RECIPE WITH …
From cookiesandcups.com
You'll also love