THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
Peanut Butter Chocolate Layer Cake
This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun! Recipe:
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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Rich and Soft Chocolate Cake with Peanut Butter Frosting
On this video I have a super soft rich chocolate cake recipe and a yummy peanut butter cream frosting that will go well with this cake or any cake you that you'd prefer to use with it.
Chocolate Cake Ingredients:
• 2 cups (400 grams) granulated white sugar
• 1 3/4 cups (245 grams) all-purpose flour
• 3/4 cup (70 grams) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup (250 ml) warm water
• 1/2 cup (120 ml) corn/vegetable oil
Peanut Butter Frosting:
180g Peanut Butter
220g Margarine/Butter
100g Icing Sugar
Easy Chocolate Peanut Butter Cake | Cooking with Holly
If you’re anything like my family, birthdays are a big deal (we love a good reason to celebrate ????). Elijah’s was up next, so I took a page out of my Mom’s book and made her chocolate peanut butter cake. Not only is it the easiest cake ever, but it’s always a big hit with my crew.
Let me know if you make it for your next celebration!
❤️ Holly
Recipe:
Yellow Cake:
1 package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 sugar
4 large eggs
1 tsp vanilla extract
Chocolate Buttercream Frosting:
2 sticks butter
6 cups powdered sugar
2/3 cup heavy cream
3/4 cup cocoa powder
2 1/2 tsp vanilla extract
Combine cake ingredients and bake at 350 degrees for 30-40 min. Make sure to oil your pan and dust with flour. Once partially cooled, poke holes in your cake and fill with warmed peanut butter. While that's soaking in, mix your icing, adding ingredients a little at a time. Ice your cake and enjoy!
#hollyfurtick #chocolatepeanutebutter #chocolatecake #cake #dessert #chocolatedessert #peanutbuttercake #pbcake #cookingwithholly #howto #recipes #cookingvideo #cooking #cookingathome #cookingtips #tips #nohassle #easy #easyrecipe
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Easy Chocolate Peanut Butter Cake | Cooking with Holly
Ina Garten's Chocolate Cupcakes with Peanut Butter Icing | Barefoot Contessa | Food Network
Creamy peanut butter frosting and chopped peanuts give Ina's chocolate cupcakes the most-perfect finish!
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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!
Chocolate Cupcakes and Peanut Butter Icing
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 15 min
Inactive: 10 min
Cook: 25 min
Yield: 14 to 15 cupcakes
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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Ina Garten's Chocolate Cupcakes with Peanut Butter Icing | Barefoot Contessa | Food Network