Dark Chocolate Peanut Butter Cake | Sally's Baking Recipes
This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butter. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache.
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Chocolate Peanut Butter Butter Cake | Holiday Dessert Collaboration
Chocolate Peanut Butter Butter Cake is one of my go-to holiday desserts and a classic Paula Deen recipe. You can change up the flavors of the cake mix and filling for a variety of different butter cakes, but chocolate peanut butter is my personal favorite.
This video is part of a Holiday Dessert collaboration hosted by Mandy from the channel Mandy in the Making. Linked below are her channel and the Holiday Dessert playlist!
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HOLIDAY DESSERT PLAYLIST:
Gooey Chocolate Peanut Butter Butter Cake
(recipe from Paula Deen)
CRUST
1 box chocolate cake mix
1 stick unsalted butter, melted
1 egg
FILLING
1-8oz brick cream cheese, room temperature
1 c. creamy peanut butter
1 stick unsalted butter, melted
3 eggs
1 tsp. vanilla extract
3 ¾ c. powdered sugar
CRUST: Preheat oven to 350 degrees. Grease a 9x13 glass baking dish with baking spray. In a large mixing bowl, add the cake mix, 1 stick of melted butter and 1 egg. Use an elextric hand mixer to mix until combined. Press the cake mixture evenly into the bottom of the baking dish.
FILLING: In the same mixing bowl, add the cream cheese and peanut butter. Mix with hand mixer to incorporate. Add the eggs, melted butter and vanilla. Mix to combine. Add the powdered sugar in about 3 batches, mixing in between (to prevent a giant powdered sugar cloud if you were to add it all at once!). Pour the peanut butter filling over the chocolate cake crust and spread out evenly over top. Bake at 350 degrees for about 40 minutes. The top should have a golden crust but should still be slightly jiggly. Cool slightly before slicing. ENJOY!
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Chocolate And Peanut Butter Cake | Good Housekeeping UK
This Chocolate and Peanut Butter Poke Cake is great for any Reeses lover. You'll want so many slices of this delicious cake.
Ingredients
FOR THE CAKE
225 g (8oz) unsalted butter, softened
175 g (6oz) self-raising flour, plus extra for dusting
225 g (8oz) caster sugar
4 large eggs
50 g (2oz) cocoa powder
3 tbsp. milk
1 tsp. vanilla extract
300 g (11oz) pack ready-made chocolate sauce
FOR THE PEANUT BUTTER FROSTING
100 g (3 ½oz) unsalted butter, softened
250 g (9oz) icing sugar
280 g Philadelphia cream cheese, at room temperature
200 g (7oz) smooth peanut butter
175 g (6oz) Reese’s mini peanut butter cups, to decorate
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and flour a 30.5 x 20.5cm (12 x 8in) baking tin.
Whisk all the cake ingredients, except the chocolate sauce, in a large bowl with a handheld electric whisk. Tip into the tin, spread to level and bake for 30-35min until risen and springy to the touch. Leave to cool for 10min.
While the cake’s still warm, use a wooden spoon handle to poke holes all over the cake, about halfway through. Set aside 2tbsp chocolate sauce for decorating, then pour remaining sauce all over the cake, spreading to cover and making sure it runs into the holes and fills them up. Leave to cool completely.
Make the icing by beating the butter and icing sugar in a large bowl until light and fluffy. Add cream cheese and peanut butter and beat again to combine well.
Spread over the cake and decorate with peanut butter cups and drizzle over the remaining chocolate sauce. Slice the cake in the tin into 15 squares and serve.
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Chocolate Cake with Peanut Butter Frosting
Homemade Chocolate Cake with Peanut Butter Frosting, find the recipe here...
You can find other homemade recipes at Bunny's Warm Oven ...
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
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!
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