Chocolate Peanut Butter Cake
Chocolate Peanut Butter Cake is a main course that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 1191 calories, 19g of protein, and 68g of fat per serving. For $1.26 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 11549 people have made this recipe and would make it again. It is brought to you by Blahnik Baker. A mixture of corn syrup, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle, Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing, and Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons baking powder
2 teaspoons baking soda
¼ cup cocoa powder
2 teaspoons corn syrup
1 cup creamy peanut butter
2 ounces dark chocolate, chopped
2 large eggs
2 cups all-purpose flour
1 ½ tablespoons milk
1 cup powdered sugar, sifted
½ teaspoon salt
2 cups sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups hot water (Or 1 cup hot water plus 1 cup hot coffee)
Equipment:
hand mixer
bowl
oven
whisk
wire rack
toothpicks
frying pan
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted. Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted cake and allow drizzle as desired. Let glaze set before topping with candy. Serve!Store refrigerated or in an airtight container for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.
2. Mix together on low speed for 1 minute.In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract.
3. Add the eggs and whisk quickly until combined so they don’t cook.
4. Pour the wet ingredients into the dry ingredients all at once.
5. Mix on medium-low speed until all combined, about two minutes.Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.
6. Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted.
7. Remove from heat and stir in the powdered sugar.
8. Whisk until smooth.
9. Let glaze cool slightly until it appears to thicken.
10. Pour over the top of frosted cake and allow drizzle as desired.
11. Let glaze set before topping with candy.
12. Serve!Store refrigerated or in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
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