The Best Chocolate Brownie Cake | Decadent Chocolate Peanut Butter Cake | Birthday Cake
In today's video I take on a decadent chocolate peanut butter cake for my son's birthday. There are a lot of elements to this cake. Brownie cake layers, peanut butter frosting/filling, raspberry filling, and a chocolate ganache drip. Wow! It was absolutely delicious, especially with a glass of milk. Full recipe is below. Enyoy!
Brownie Cake Layers
1 stick unsalted butter
8 ounces semisweet baking chocolate, chopped
1 cup granulated sugar
2/3 cup dark brown sugar
3/4 cup all-purpose flour
1 cup unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
5 large eggs, at room temperature
1/2 cup fresh vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
In a heatsafe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
To the cooled chocolate mixture whisk in the eggs, one at a time, Whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine.
Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles.
Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven.
Peanut Butter Frosting
2 sticks unsalted butter, at room temperature
1 cup creamy conventional peanut butter
2 1/2 cups (313 grams) powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon fine salt
Raspberry Filling
1 jar quality raspberry preserves (strained if it has seeds)
1/2 cup fresh raspberries, chopped
Hand full of whole raspberries to put on the filling when assembling cake
Chocolate Ganache
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
Pour simmered cream over chocolate and stir. Let it thicken for about 15 minutes.
Chopped peanut butter cups, optional
0:00 - Intro
0:43 - Making Cake Layers
2:59 - The Next Day/Chilling Layers
3:22 - Peanut Butter Frosting
4:03 - Raspberry Filling
4:49 - Assemble Cake
6:15 - Crumb Coat
6:40 - Frosting Cake/Smoothing Out
7:02 - Make Chocolate Ganache
7:16 - Chocolate Ganache Drip
7:37 - Peanut Butter Cup Decoration
8:23 - Cake Tasting
9:06 - The Dogs: Sam/Roxy/Frodo
9:28 - Thanks For Watching
Royalty Free Music - Sweet by Bensound
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PEANUT BUTTER CHOCOLATE CAKE
2 cups oats OR Biscuit
2 tablespoons|35 grams light corn syrup
1 tablespoon + ¾ teaspoon|18 grams granulated sugar
2 ½ ounces dark chocolate
10 grams unflavored powdered gelatin
¼ cup|60 ml cold water
|125 grams whole milk
5 large egg yolks
½ cup|100 grams granulated sugar
1 cup|225 grams creamy peanut butter
1 ⅔ cups|400 grams heavy cream
For the dark chocolate ganache:
200 grams heavy cream
80 grams semisweet or bittersweet dark chocolate, chopped
1 ½ tablespoons unsalted butter, at room temperature
Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
From Chocolate Hazelnut Truffles to a Chocolate Banana Cream Pie, these are our favorite Ina Garten #chocolate recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Chocolate Cake with Mocha Frosting
3:30 - French Chocolate Bark
6:21 - Chocolate Pecan Scones
9:03 - Chocolate Hazelnut Truffles
12:22 - Chocolate Peanut Butter Globs
16:06 - Chocolate Cupcakes with Peanut Butter Icing
20:15 - Chocolate Ganache Cupcakes
24:27 - Chocolate Ganache Cake
28:30 - Chocolate Banana Cream Pie
34:37 - Beatty's Chocolate Cake
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Chocolate Pecan Scones -
Chocolate Hazelnut Truffles -
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Chocolate Cupcakes with Peanut Butter Icing -
Chocolate Ganache Cupcakes -
Chocolate Ganache Cake -
Chocolate Banana Cream Pie -
Beatty's Chocolate Cake -
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
Flourless Peanut Butter Chocolate Cake
We have to admit: our flourless chocolate cake is already fairly close to perfect. But, to satisfy that sweet-salty craving we sometimes can’t ignore, we gave our classic recipe an upgrade in the form of LOTS of peanut butter. Reese’s lovers—we think this will be the cake you’ve been dreaming of. It’s even richer than the original, and just as easy to create.
The best way to ensure your cake stays perfectly fudgy? Don’t over-bake it. Your cake should be done after no more than 35 minutes, but make sure to check it for around 30 minutes. If it’s just set in the middle and the top is no longer shiny, it’s good to go. After your cake is finished, it’s time to top it with the decadent chocolate ganache. While it may sound fancy, it’s perfectly simple to make: All you need to do is bring heavy cream to a simmer, then pour over chocolate chips. Let it sit for 1 minute, then whisk until smooth, and you’re done!
The fancy stripes are optional (but who doesn't love a little extra peanut butter?), so feel free to leave them off if you just don’t feel like it. If you do want an extra-special decoration, microwave peanut butter until smooth and melted, then spoon in horizontal lines on top of your ganache-covered cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake, and soon enough you’ll have an eye-catching presentation ready in a few seconds.
YIELDS:12 serving(s)
PREP TIME:10 mins
TOTAL TIME:1 hr 45 mins
CAL/SERV:427
Ingredients
Cooking spray
6 oz. bittersweet chocolate, roughly chopped
1/2 c. (1 stick) butter
1/2 c. smooth peanut butter, plus 3 tablespoons, divided
1 c. granulated sugar
4 large eggs
1/2 c. unsweetened cocoa powder, preferably Dutch process
3/4 c. chocolate chips
6 tbsp. heavy cream
Directions
Step 1
Preheat oven to 350° and grease an 8” springform pan with cooking spray. Place a small saucepan filled about halfway with water over medium heat and bring to a simmer.
Step 2
Place chopped chocolate, butter, and ½ cup peanut butter in a heatproof bowl and set over the simmering pot, ensuring water does not touch the bottom of the bowl. Stir until completely melted. Turn off heat and remove the bowl from the saucepan.
Step 3
Whisk in sugar, then add eggs, one at a time, mixing well after each addition. Add cocoa powder and whisk until incorporated.
Step 4
Pour batter into prepared pan and smooth top. Bake until just set in the middle and the top is no longer shiny, 30 to 35 minutes. Let cool.
Step 5
Make ganache: Place chocolate chips in a small heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk until smooth.
Step 6
Place the remaining 3 tablespoons of peanut butter into a small microwave-safe bowl and microwave until melted, about 15 seconds.
Step 7
Remove the sides of the springform pan from the cake and place on a plate or platter. Pour ganache over the cake and smooth with an offset spatula.
Step 8
Using a small spoon, spoon peanut butter in horizontal lines on top of the ganache all the way down the cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake. Alternate dragging from top to bottom, then bottom to top with each line. Let set 15 minutes before slicing.
Chocolate Butter Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Butter Cake. This Chocolate Butter Cake is moist and tender and the two layers are sandwiched together and frosted with a satiny smooth chocolate frosting. This is the cake I make for birthdays, anniversaries and other festive occasions.
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Easy Chocolate Fudge Recipe
You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit.
Full Recipe:
I've added a couple extra ingredients in here but you can make this as a 2 ingredient fudge recipe!! It's the easiest thing I've made but soooo tasty!
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