Incredibly Decadent Peanut Butter Chocolate Cake
This Peanut Butter Chocolate Cake is incredibly moist and rich. It's decorated with a glossy chocolate ganache drip, making it the perfect cake for celebrations or everyday indulgences.
Recipe:
Ingredients
For the cake layers
1 ¾ cup all-purpose flour (220g)
1 cup light brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup dark cocoa powder (75g)
1 ½ teaspoons baking soda
½ cup unsalted butter, melted (113g)
⅔ cup vegetable or canola oil (you may substitute any neutral cooking oil) (155ml)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk (226ml)
½ cup very hot water (118ml)
For the peanut butter frosting
2 cups unsalted butter, softened (452g)
2 cups creamy peanut butter (490g) (I do not recommend using a “natural” peanut butter/the kind where the oil separates)
6 cups powdered sugar (750g)
2 teaspoons vanilla extract
½ teaspoon table salt
2-4 Tablespoons milk (I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream)
For the ganache (optional).
4 oz semisweet chocolate (chocolate chips or a chopped baking bar will work) (113g)
½ cup heavy cream (118ml)
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Instructions
See the recipe link (towards top of description box) for full instructions
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How to turn a box cake mix into a homemade PEANUT BUTTER CHOCOLATE POKE CAKE
Who would have ever thought that Chocolate and peanut butter would pair so beautifully, well, besides Reese’s! The nutty peanut taste compliments the sweet chocolatey flavors! I
Fully printable recipe here
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Eggless Peanut Butter Cake | Peanut Butter Chocolate Cake ~ The Terrace Kitchen
Are you looking for any better and healthy alternative for butter or oil in your cakes? We have got you a perfect recipe that uses Disano peanut butter instead of dairy butter or vegetable oil in the cake. Moreover, it adds a nutty flavor to the cake that is simply irresistible.
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✅ Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe
Glen Makes The Most Watched Peanut Butter Texas Sheet Cake Recipe... and it is amazing!!! This is a super moist, rich peanut butter cake with a sweet peanut butter frosting! If you want to know how to make a peanut butter sheet cake - this is the recipe for you!
Check out @NoreensKitchen for the original.
Ingredients:
240g (250 mL / 1 cup) butter
250 mL (1 cup) water
65g (60 mL / ¼ cup) creamy peanut butter
280g (500 mL / 2 cups) all-purpose flour
2 mL (½ tsp) salt
5 mL (1 tsp) baking soda
2 eggs
5 mL (1 tsp) pure vanilla extract
125 mL (½ cup) buttermilk
400g (500 mL / 2 cups) sugar
Peanut Butter Icing:
120g (125 mL / ½ cup) butter
65g (60 mL / ¼ cup) creamy peanut butter
75 mL (1/3 cup) buttermilk
325g (625 mL / 2½ cups) icing sugar
5 mL (1 tsp) pure vanilla extract
Method:
Preheat oven to 180ºC (350ºF).
Combine butter, water and peanut butter in a saucepan over medium heat.
While the PB is heating mix together flour, salt and baking soda in a bowl; set aside.
Whisk to combine eggs, vanilla and buttermilk.
When the the PB mixture comes to a boil, remove from the heat and stir in sugar.
Add flour mixture and mix well.
Whisk in the buttermilk mixture.
Spread into a greased 10x15 jelly-roll pan.
Bake for 15 to 20 minutes, until it springs back when gently touched.
While the cake is baking, make the icing.
Combine butter, peanut butter and buttermilk in a saucepan over medium heat; bring to a boil.
Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
Pour and spread icing over warm cake.
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Chocolate Peanut Butter Lava Cakes Recipe! | Mother's Day Baking with Anna Olson!
Live Chocolate Peanut Butter Lava Cakes Recipe! Mother's Day Baking with Anna Olson Live! Professional Baker Anna Olson shows you how to make an amazing Chocolate Peanut Butter Lave Cake LIVE for Mother's Day!
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Recipe
Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)
Directions
1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the centre of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.
To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.
Makes 6 individual desserts
Burnt Honey Caramel
Ingredients
100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter
Directions
Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.
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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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