Opera Peanut Butter Cake Food

BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
• Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in vanilla.
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan.
• Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in pan.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
• Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
• To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.

OPERA PEANUT BUTTER CAKE

Steps:

• Prepare Sponge Cake: Preheat oven to 325°F Line 17 by 12 inch jelly roll pan with waxed paper.
• In very large bowl, combine 2 1/2 cups sugar, ground almonds and flour. Add 8 eggs, one at a time, mixing thoroughly after each addition. Add melted butter; mix briskly for 30 seconds.
• In medium bowl with electric mixer at high speed, beat egg whites with remaining 1/2 cup sugar until stiff peaks form. With rubber spatula, gently fold beaten whites into flour mixture in 3 or 4 additions, pour batter into prepared pan, spreading evenly with spatula. Bake 15 to 20 minutes, or until top of cake is golden brown. Cool in pan on wire rack.
• Prepare the Peanut Butter Cream: In medium saucepan over medium heat, combine the sugar and 7/8 cup water; bring to a boil. Reduce heat to low; cook until syrup reaches 240 F., "soft ball" stage, on a candy thermometer.
• Meanwhile, in large bowl with mixer at medium speed, beat 10 egg yolks and whole egg. Add sugar syrup in a gradual stream; beat 5 minutes. Add butter; beat 5 minutes longer. Add peanut butter; beat until mixture is smooth. Set aside.
• Prepare Chocolate Ganache: In medium saucepan over medium heat, bring milk to a boil. Add chocolate chips; remove from heat and stir until melted and smooth. Stir in butter and chopped peanuts. Let cool.
• To Assemble Cake: Remove waxed paper from sponge cake; cut cake into three 12 by 5 1/2 inch pieces. Spread half the Peanut Butter Cream over one third, piling it high and smoothing with rubber spatula. Top with a second piece of sponge cake and spread with half of the Chocolate Ganache. Top with remaining third of sponge nut Butter Cream. Refrigerate cake until ready to serve; let cake stand at room temperature for 20 to 30 minutes before serving.
• To Make Chocolate Sheet to fit top of cake, cut a rectangle of waxed paper the same size as top layer of cake; place on cookie sheet. Evenly brush a thick layer of the remaining ganache mixture over waxed paper; chill until firm. Just before serving, carefully remove chocolate-coated waxed paper from cookie sheet; invert on top of cake. Gently peel off waxed paper. Trim edges with small, sharp knife if necessary. Or, if desired, simply cover entire top of cake with chocolate curls. Makes about 24 servings.
• NOTE: To grind almonds, place in bowl of food processor and pulse on and off until nuts are pulverized and fluffy. Do not overprocess, as nuts will turn to a paste. I prefer a nut grinder.
• Woman's Day.

JIF'S PEANUT BUTTER CAKE

Steps:

• Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
• Turn off heat.
• Cool.
• Add remaining ingredients.
• Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
• Bake at 400 degrees for 20 to 25 minutes.
• Cool and frost.
• Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
• Add vanilla and powdered sugar.
• Stir until smooth.
• Frost cake.
• Sprinkle with chopped peanuts.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.