Rich Chocolate Peanut Butter Cake Food

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

CHOCOLATE PEANUT BUTTER LAYER CAKE

Steps:

• Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
• In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
• Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
• Pour batter into prepared cake pans. Bake 33 to 38 minute.
• Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
• For chocolate ganache:.
• Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
• For peanut butter mousse:.
• Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
• In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
• Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
• For rich chocolate frosting:.
• In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
• Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
• For peanut butter ganache:.
• Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
• Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
• Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
• Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
• Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.

PEANUT CHOCOLATE CAKE

Steps:

• CAKE: Preheat oven to 350 F.
• In a large bowl, mix butter and brown sugar.
• Beat in eggs, one at a time.
• Add chocolate and vanilla and beat well.
• Sift flour, baking soda and salt together and add to creamed mixture alternately with the sour cream.
• Gradually beat in water.
• Pour into two greased and flored 9" round baking pans.
• Bake for 35- 40 minutes, or until toothpick inserted in center comes out clean.
• Cool for 10 minutes in pan, then remove and place on wire rack to cool completely.
• FROSTING: Cream butter, peanut butter, confectioners' sugar, milk and vanilla in bowl until smooth.
• If needed for desired consistency, add 1 teaspoon of milk at a time to get the frosting you desire.
• Place bottom layer of cake on cake plate and spread top with peanut butter frosting.
• Place next layer on top and frost sides, then top of the cake with the frosting.
• (The original recipe calls for spitting the 2 layers and making 4. I leave my cake in 2 layers. I'm lazy!) Once cake is frosted, sprinkle chopped honey roasted peanuts on top or press them onto the sides of the cake.