How To make Double Peanut Butter Cake

Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To

Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.

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Chocolate Peanut Butter Cake Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Peanut Butter Cake. This cake is all about peanut butter and chocolate. The cake consists of four layers of a Chocolate Buttermilk Cake that has a deep chocolate flavor and is wonderfully moist and dense. It is filled with alternating layers of a peanut butter frosting and a chocolate ganache. The top of the cake is then frosted with more of the peanut butter frosting and the sides are covered with the rest of the chocolate ganache.

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CHOCOLATE PEANUT BUTTER CAKE TUTORIAL!

CHOCOLATE PEANUT BUTTER CAKE TUTORIAL: In this video, I take you step-by-step as I create this delicious Chocolate Peanut Butter Cake! This tutorial features how to make peanut butter icing, chocolate icing and chocolate simple syrup. I also show you how I ice my cakes using the upside down method for sharp cake edges and how I achieve perfect stripes using a decorating comb. Enjoy!

Intro - 00:00
Peanut Butter icing- 00:16
Chocolate Icing- 01:14
Chocolate Simple Syrup- 02:48
Prepping the Cake- 03:28
Icing the Cake- 05:24
Using the Decorating Comb - 07:09
Creating Stripes- 08:00
Adding the Drip- 09:45
Finishing Touches- 10:46

PEANUT BUTTER ICING INGREDIENTS
1 Stick of Butter, softened (113 g)
1 Cup of Peanut Butter, smooth not crunchy (198 g)
2 cups Powdered Sugar (396 g)
5 Tablespoons of Milk (75 ml)

CHOCOLATE ICING INGREDIENTS
6 Sticks of Butter, softened (680 g)
2 Cups 100% Unsweetened Cocoa Powder, sifted (170 g)
10 cups Powdered Sugar (1,130 g)
1 Cup of Milk (237 ml)
4 Teaspoons of Vanilla Extract (19.7 ml)

CHOCOLATE SIMPLE SYRUP INGREDIENTS
1 Cup of Water (237 ml)
1 Cup of Granulated Sugar (113 g)
2 Tablespoons of Cocoa Powder (28 g)
1 Teaspoon of Vanilla Extract (28 g)

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How to Make Vegan Double Chocolate Peanut Butter Banana Cake | Dessert Recipes | Allrecipes.com

A delectable cake with just the right amount of sweetness! A very fluffy cake with the perfect balance of chocolate, bananas, and peanut butter. Scrumptious! Get the recipe for Vegan Double Chocolate Peanut Butter Banana Cake:

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The Ultimate Peanut Butter & Caramel Cake | Cupcake Jemma

HAVE YOU HEARD THE NEWS!? We've written a recipe book! That's right - the very first Crumbs & Doilies baking book will be available VERY SOON! Head to the links below to pre-order RIGHT NOW! It will be available to purchase from November 24th.
✨????????YOU CAN NOW PRE ORDER THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!????????✨
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!

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CRUMBS & DOILIES

Liam is BACK in the studio with Jemma, baking one of his favourite tiers from his recent carnival birthday cake - if you haven’t checked out that video yet, hit this link

This week, we’re baking the chocolate, peanut butter & caramel cake: super moist, squishy chocolate cake, filled with silky Peanut Butter Swiss meringue buttercream and pools of delicious salted caramel sauce! Don’t forget to tag us in your snaps over on Instagram when you recreate this beauty!

Chocolate Sponge (4 x 9 tins)
650g plain flour
690g caster sugar
120g cocoa powder
2 tsp bicarbonate of soda
1 tsp sea salt
6 eggs
450g coffee, cooled
450g buttermilk
390g vegetable oil

Peanut Butter Swiss Meringue Buttercream
6 egg whites
450g caster sugar
600g unsalted butter, soft
¼ tsp salt
1 jar smooth peanut butter

Salted Caramel
175g double cream
½ tsp vanilla extract
½ tsp salt
175g caster sugar
75g water

Buttery Ganache
150g dark (50%) chocolate chips
75g butter
75g double cream

Decoration
2-3 tbsp smooth peanut butter for the drip
A handful of salted peanuts to decorate

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WENDY'S PEANUT BUTTER CAKE with PEANUT BUTTER FROSTING

WENDY'S PEANUT BUTTER CAKE w/ PEANUT BUTTER FROSTING
✝I can do all things through Christ who strengthens me PHILIPPIANS 4:13
1 box YELLOW CAKE MIX (15.25 ounce) (432 grams)
1/2 cup VEGETABLE OIL
1 cup MILK
4 Eggs
1 teaspoon VANILLA EXTRACT
1/2 cup PEANUT BUTTER
Mix all ingredients together for two minutes on medium speed with an electric mixer. Pour into 8 or 9 cake pans that have been greased and floured. For dark colored non-stick pans bake 325 degrees F for 25 to 30 minutes. For glass or light colored metal pans bake 350 degrees for 25 minutes until a toothpick inserted comes out clean. Cool on the counter for `15 minutes and then on a wire wrack in the freezer for an hour.
PEANUT BUTTER FROSTING
16 ounce (1 pound) Container of VANILLA FROSTING
1/2 cup PEANUT BUTTER
1 teaspoon VANILLA EXTRACT
Stir all the ingredients together until smooth and well incorporated.
Frost the cakes between the layers and top and sides.
OPTION: Chop a package of SALTED PEANUTS (1.75 ounce) (4 grams) and sprinkle on top of the cake. Gently press into the cake with your fingers. ENJOY!!