How To make Chocolate Peanut Butter Crunch Cake
Chocolate peanut butter -swirl: 1 c Semi sweet chocolate chips -
-- melted 1/4 c Peanut butter
Crumbs: 1 1/2 c Unbleached flour
1 c Brown sugar; packed
1 Margarine; softened
1/2 c Peanut butter
Cake: 2 Egg whites; whipped
1/2 c Skim milk; room temp
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Baking soda
Recipe by: Anita A. Matejka
Preheat oven to 350. Prepare a 8" square baking pan with cooking spray and flour. To prepare chocolate peanut butter swirl, melt the chocolate chips and peanut butter in a small saucepan over low heat, stirring often until smooth. Remove from the heat; let cool while preparing the crumbs and batter. To prepare crumbs, combine the flour, brown sugar, margarine, and peanut butter in a mixing bowl until the mixture forms crumbs. Remove 3/4 cup (tightly packed) of the mixture and set aside. To prepare cake, add egg whites, milk, vanilla, baking powder, and baking soda to the remaining crumbs in the mixing bowl until thoroughly moistened. Spread half of the batter in the prepared pan; gently streak half of the chocolate peanut butter mixture over the top. Repeat with the remaining batter and chocolate peanut butter mixture. Scatter the reserved crumbs over the top, pressing them in gently so they adhere to the batter. Bake for about 50 minutes or until crumbs and top of the cake are firm. Cover the pan loosely with aluminum foil, if the cake is getting too dark during baking, loosely cover it with a piece of aluminum foil. Let the cake cool in the pan on a wire rack for 15 minutes. Loosen around the sides of the pan, then carefully invert onto the rack and turn right-side-up. Cool completely before serving. -----
How To make Chocolate Peanut Butter Crunch Cake's Videos
How to Make a Peanut Butter Crunch Cake | Fast Cakes Ep02
One of Buddy Valastro's best bakers, Chad Durkin, shows how to add a little flair to a moist chocolate box mix cake by making a fast and simple peanut butter crunch cake at Carlo's Bakery's headquarters.
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PEANUT BUTTER CRUNCH CAKE RECIPE
CHOCOLATE CAKE
1 ½ cup Cake Flour
1 ½ cup Sugar
8 Tbs Unsalted Butter
1/3 cup Cocoa powder
1 tsp Baking Soda
¼ tsp Baking Powder
1/3 cup Unsweetened Chocolate (melted)
½ cup Hot Water
2 extra large Eggs
½ cup Buttermilk
Preheat oven to 350F
Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean.
CANDIED PEANUTS
1 ½ cup Toasted Peanuts
2 oz Rum
½ cup Sugar
PEANUTBUTTER ICING
2 cups Unsalted Butter
5 cups Powdered Sugar
1 Tbs Vanilla Extract
¼ tsp Sea Salt
3 Tbs Water (room temp)
1 cup Peanut Butter
Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy.
Add Peanut Butter or any other flavorings at this point (Nutella, Fudge….YUM!)
Starring Buddy Valastro & Chad Durkin
Executive Producer: Art Edwards
Produced by Andy Mills & Cakehouse Media
Culinary Producers: Chad Durkin & Erin McGinn
Music:
Peanut Butter Chocolate Cake | Perfect Recipe
In this video I show you the best way that I know to stack and decorate a chocolate peanut butter cake. This method makes the most delicious cake recipe for any peanut butter lovers out there. Don't forget to check out my previous video about creating the cake layers. Let me know in the comments below what you would like to see next!
Produced by: Morgan Steinagel
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
The BEST Peanut Butter Cake Recipe
This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!
RECIPE:
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Chocolate Peanut Butter Cake Recipe by SooperChef
Satisfy your sweet tooth with this moist Chocolate Peanut Butter Cake!
The fusion of Lotte Choco Pie in every bite will make this creamy and rich Peanut Butter Cake irresistible.
Try out this delicious Chocolate Peanut Butter Cake for any occasion and let us know your feedback in comments below.
#ChocolatePeanutButterCake #lottechocopie #ChocoPie#LifeKaPauseButton
0:00
0:12 Sponge Preparation
0:30 Peanut Butter Frosting Preparation
0:38 Lotte Choco Pie Preparation
0:15 Assembling of Chocolate Peanut Butter Cake
Chocolate Peanut Butter Cake ke Ajza:
Sponge bananay ke ajza:
Anday 4 adad
Peesi cheeni 1/2 cup
Maida 1 cup
Coco Powder 1/2 cup
Baking Powder 1 chaye ka chamach
Khanay ka tail 1 khanay ka chamach
Vanilla Essence 1 chaye ka chamach
Peanut Butter Frosting Bananay ke ajza:
Whipping Cream 2 cup
Peanut Butter 2 cup
Assembling ke ajza:
Tayar Sponge
Doodh hasb e zarurat
Peanut Butter Frosting hasb e zarurat
Lotte Choco Pie hasb e zarurat
Mongphali hasb e zarurat
Tarkeeb:
1. Sponge bananay ke liye aik bowl me anday or peesi cheeni daal kar achi tarhan phent le. Ab is me maida, coco powder,baking powder, tail or vanilla essence daal kar achi tarhan mix kar len.
2. Ab tayar kiye huway cake batter ko baking pan me dalen or pehlay se garam oven me 15-minute ke liye bake kar len. Ab issay oven se nikal kar kamray ke darjahararat par thanda honay den. Sponge tayar hai.
3. Peanut butter frosting banana ke liye aik bowl me whipping cream daal kar achi tarhan phent len.
4. Assembling ke liye sponge ko achi tarhan barabar kar len or 3-4 sponge tayar karen.
5. Ab aik sponge disk len or is pe brush se doodh lagayen. Phir is par peanut butter frosting or kattay huway lotte Choco Pie philayen. Issi amal ko dubara dohrayen.
6. Phir aik sponge disk ko upar rakh kar is par brush se doodh lagayen ab is disk ke upar or sides par peanut butter frosting philayen.
7. Ab cake ko peanut butter frosting lotte choco pie or peanut se sajayen.
8. Mazedaar peanut butter cake tayar hai.
Chocolate Peanut Butter Cake
Ingredients for Sponge:
Eggs 4
Icing sugar 1/2 cup
All-purpose flour 1 cup
Cocoa powder 1/2 cup
Baking powder 1 tsp
Oil 1 tbsp
Vanilla essence 1 tsp
Ingredients for Peanut Butter Frosting:
Whipping cream 2 cups
Peanut butter 2 cups
Ingredients for Assembling:
Prepared sponge
Milk as required
Peanut butter frosting as required
Lotte Choco Pie (crushed) as required
Peanuts as required
Directions for Sponge Preparation:
1. Add eggs and icing sugar and beat until pale yellow texture has formed. Now add flour, cocoa powder, baking powder, oil, vanilla essence and mix it well until no lumps remain.
2. Transfer the prepared batter to a greased cake pan lined with butter paper. Bake it in a preheated oven at 180 C for 15 minutes. Take it out of the oven and let it cool at room temperature. Your Sponge is ready.
Directions for Peanut Butter Frosting Preparation:
3. In a bowl add whipping cream and beat until fluffy and stiff peaks form.
4. Add peanut and beat it again. Your Peanut Butter Frosting is ready.
Directions for Assembling:
5. Remove the uneven top from the sponge. Prepare 3-4 sponges.
6. Take one sponge disc and brush milk on it to make it moist. Spread peanut butter frosting and crushed Lotte Choco Pie. Repeat this step.
7. Again place a sponge disc on top, brush milk on it and spread peanut butter frosting on top and sides of the cake evenly.
8. Decorate the cake with Lotte Choco Pie, Peanut Butter Frosting and peanuts.
9. Your Chocolate Peanut Butter Cake is ready. Serve and enjoy.
Preparation time: 35 minutes
Cooking time: 55 minutes
Serving: 6-8
Chocolate Peanut Butter Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Peanut Butter Bars. I just love the combination of dark chocolate and peanut butter in this three layer bar. The top layer is a smooth and shiny Chocolate Ganache covered with crunchy bits of peanuts. Next comes a no bake Peanut Butter Filling that's deliciously soft and fluffy with a creamy smooth texture. The bottom layer is a sweet and grainy Graham Cracker Crust that contrasts so nicely with the creaminess of the top two layers. My favorite way to eat these bars is cold from the fridge but they are also good at room temperature .
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Chocolate Peanut Butter Cake Recipe
This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.
Full printable recipe + tips:
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Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
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For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.
#cake #chocolate #recipe #peanutbutter
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle: