Chocolate and Peanut Butter Birthday Cake w/ Gemma Stafford
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HI BOLD BAKERS! Gemma Stafford, professional chef, host of Bigger Bolder Baking, and now an ambassador for GoodCook, is here to share a new Bold Baking recipe, featuring some of her favorite kitchenware and bakeware products from GoodCook.
First up, these gorgeous Pink Velvet Cupcakes that are really easy to make and you don’t have to be a pro to decorate them like one.
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ADDED BONUS! Learn how to make a 3-Layer Neapolitan Cake featuring layers of Chocolate, Strawberry & Vanilla cake & frosting! CLICK HERE TO WATCH THE VIDEO:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday on my Gemma Stafford channel and at BiggerBolderBaking.com!
Chocolate Peanut Butter Cake
Thanks for watching!!!
Chocolate cake recipe:
Ingredients
3/4 cup soft butter
3 eggs at room temperature
2 c. all-purpose flour
3/4 cup cocoa
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cup sugar
2 tsp vanilla
1 1/2 cup milk
Instructions
grease bottom of pan (I use 2 round pans or 1 9 by 13). preheat oven to 350 degrees.
Beat butter for 30 seconds or so. slowly add sugar.
Add eggs 1 at a time beating after each one. Beat in vanilla.
Add dry ingredients beating after each addition.
Add 1/2 of the milk, beat. Then add the other 1/2. Beat just until everything is combined nicely.
Spread batter evenly into pans.
Bake for 30-35 minutes for round pans, 5 min longer or so for the 9 by 13 pan. Watch it though! a knife coming out clean from the center means it is done.
Peanut Butter Frosting:
Ingredients
1 cup granulated sugar
¼ cup all-purpose flour
1 cup whole milk
¼ cup heavy cream
8 ounces (2 sticks) unsalted butter, cool but not cold, cut into ½ inch cubes
1 tablespoon plus 1 teaspoon Peanut Butter Filling
1 teaspoon vanilla
Instructions
In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened 10 to 15 minutes.
Transfer the mixture to the bowl of mixer. Beat on high until cool, at least 7 minutes. Reduce the speed to low and add the butter, mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add 1 tablespoon plus 1 teaspoon of reserved Peanut Butter Filling and the vanilla and continue mixing until combined. If the frosting is too soft, refrigerate to chill slightly then beat again to proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assembling the cake:
Place bottom layer on serving platter. Evenly spread with Peanut Butter Filling, then spread about ¼ cup of Vanilla Peanut Butter Frosting on top of the filling.
Add the next layer, and frost the top and sides with the remaining Vanilla Peanut Butter Frosting. Sprinkle peanuts and shaved chocolate shavings around the edge of the cake.
Cake can be stored at room temperature, covered for up to 3 days.
How to Make the Perfect Peanut Chocolate Cake - Easy Step-by-Step Guide
Join us on an epicurean adventure as we unveil the secrets to creating the perfect Peanut Chocolate Cake from scratch. Our step-by-step guide ensures that you master this delectable dessert, harmonizing the rich flavors of chocolate and peanut butter. Whether you're a devoted chocolate lover or a peanut butter enthusiast, this recipe promises to ignite your palate and impress family and friends. Don't miss out – grab your apron, step into the kitchen, and let's bake and decorate a mouthwatering masterpiece together. Subscribe to our channel for more tantalizing recipes and cooking tips to elevate your culinary skills.
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The Best Peanut Butter Chocolate Cake | Mixing Four Different Recipes in One Cake!
Good morning YouTube friends!
Welcome to today's video, where we're combining 4 different recipes in order to build the most amazing peanut butter chocolate cake for my dad's birthday. Hence why I call it a Frankencake/ Frankentrifle (yes, I'm aware it's not a trifle, but this creation was inspired by looking at various trifles and wanting to make our own). Shoutout to Safiya Nygaard who constantly does franken creations like her frankenlipstick! Now, on to the recipe.
Brownie base (
- brownie mix
- 3 Tablespoons Water
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 6oz of chocolate chips
Peanut butter filling (
- 500g of smooth peanut butter
- 85g of softened butter
- 300g of icing sugar
- 50g of brown sugar
- 1tsp of vanilla extract
- 75g of crushed graham crackers
Cake top (
- cake mix
- 1 Cup Water
- 1/3 Cup Butter, Softened
- 3 Eggs
Peanut butter frosting (
- 1 cup unsalted butter softened to room temperature (226g)
- 1 cup creamy peanut butter (245g)
- 3 cups powdered sugar (375g)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons milk
If you're a peanut butter & chocolate lover, this recipe is for you! Let me know down below what you think & if you have any other recipes I should try out :)
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
Checkoput the blog for more recipes
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DECADENT CHOCOLATE PEANUT BUTTER BUNDT CAKE. Episode 1 of my series The BEST OF THE BUNDTS.
#ChocolatePeanutButterBundtCake #TheBakingDiva
#TheBestOfTheBundtsSeries
EPISODE 1 OF MY The BEST OF THE BUNDTS Series:
Recipe for Chocolate Peanut Butter Bundt Cake
Ingredients:
CAKE:
1 regular size chocolate cake mix
1 box of Instant Chocolate Pudding - 4 serving size
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 cup peanut butter chips - optional
PEANUT BUTTER FILLING:
1 cup creamy peanut butter
4 Tbsp. melted butter
1/3 cup confectioners sugar
1 tsp. vanilla extract
1/8 tsp. salt
GLAZE FOR CAKE:
Chocolate or Peanut Butter Morsels or Mixed:
1 1/3 cup morsels
2/3 cup heavy cream
INSTRUCTIONS:
Preheat oven to 350 degrees.
You will need a Bundt pan.
Generously grease and flour your Bundt pan.
Combine all your cake ingredients and mix will your electric mixer until combined.
Don't over mix but be sure all wet and dry ingredients are combined.Set aside.
In a different bowl combine the peanut butter, butter, confectioners sugar, vanilla and salt.
Mix well with your electric mixer.
Now spoon half of your cake batter into your Bundt pan.
Spoon peanut butter filling over the top of the cake batter.
Top with the remaining cake batter.
Bake for 50 to 55 minutes or until toothpick comes out clean.
Remove from oven and allow to cool on cooling rack for about
half an hour.
Remove from Bundt pan and top with confectioners sugar or glaze.
To make Glaze follow instruction in video.
Enjoy!
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MY OTHER VIDEOS YOU MIGHT ENJOY:
HOW TO MAKE CHOCOLATE BRIGADEIRO CANDY
FRUITY PEBBLES BREAKFAST BREAD
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See you soon,
Dolores
The Baking Diva