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
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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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:
How to Make Chocolate Peanut Butter Cake
To see the full recipe, click here:
Are you looking for a chocolate peanut butter cake that everyone will love? You'll find this chocolate cake recipe that's insanely delicious. Learn how to make a rich and decadent chocolate peanut buttercream cake that any beginner baker can seriously make. #xokatierosario #chocolatecake #peanutbuttercake #chocolatepeanutbutter #cakedecoratingtips
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Peanut Butter Cake
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
180 grams (1 cup) brown sugar
100 grams (1/2 cup) sugar
250 grams (1 cup) smooth peanut butter*
1 teaspoon vanilla extract
3 large eggs, room temperature
2 teaspoons baking powder
315 grams (2 and 1/4 cups) plain flour or all purpose flour
240 ml (1 cup) full fat or whole milk
Chocolate frosting
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (1 cup) good quality milk chocolate
250 grams (2 cups) powdered sugar
2–3 tablespoons full fat or whole milk
1 tablespoon smooth peanut butter*
180 grams (1 cup) mini M&M’s
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Baking & Baking: Episode 8 Chocolate Peanut Butter Crunch Cake!
Hey guys sorry for the late upload! I hope you guys enjoy and thank you to Chef Dominique Ansel for the recipe! It doesn’t look the same but I tried and it taste pretty good! Enjoy the video and my attempt!
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Peanut Butter Cake With Peanut Butter Frosting
If you have a peanut butter-loving family, they're going to love this peanut butter cake with peanut butter frosting recipe from the first melt-in-your-mouth bite. It features a tender peanut butter-flavored cake made from scratch with a deliciously creamy peanut butter cream cheese frosting.
Ready to give it a go? Click here:
Chocolate Peanut Butter Cake
I truly believe, in my heart of hearts, that there is no better flavor combination than peanut butter and chocolate. I am a total fiend. I love it!
Couple of tips for knocking this recipe out of the park.
Pre-measure everything. This goes for any baking recipe but it really does make life so much easier.
Make sure you use hot coffee. The temperature of the coffee actually blooms the cocoa and invites even more of that delicious chocolate flavour.
Let the cake fully cool before trying to spread the icing on. Just like spreading butter on a hot piece of toast, the icing will start to melt if the cake isn't fully cooled. Sometimes I will cook the cake the night before.
full recipe is on my blog