[NEW] Chocolate Peanut Butter Cake Recipe 2020

Chocolate Peanut Butter Cake Recipe

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This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.

Full printable recipe + tips:

More Cake Recipes:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:

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For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream

Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.

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Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle:
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29 thoughts on “[NEW] Chocolate Peanut Butter Cake Recipe 2020

  1. KeylaS says:

    Traducción: Receta de Pastel de Chocolate con Mantequilla de Maní
    Para la tarta de chocolate:
    1¾ tazas (220g) de harina
    3/4 taza (75g) de cocoa en polvo
    1½ cucharaditas de bicarbonato de sodio
    1 cucharadita de polvo de hornear
    1¾ tazas (350g) de azúcar
    1/4 cucharadita de sal
    2 huevos
    1 taza (240ml) de buttermilk/suero de leche
    1/2 taza (120ml) de aceite vegetal
    1 taza (240ml) de café
    1 cucharadita de extracto de vainilla
    Para el glaseado de mantequilla de maní:
    1 taza (230g) de mantequilla ablandada
    1¼ tazas (300g) de mantequilla de maní, natural
    1 cucharadita de extracto de vainilla
    1½ tazas + 2 cucharadas. (200g) Azúcar en polvo
    1/3 taza (80 ml) de crema de leche
    Para decoración:
    Chocolate negro 100g (3.5oz)
    1/2 taza (120 ml) de crema de leche

    Direcciones:
    1. Haga el pastel: Precaliente el horno a 350˚F (180C). Unte con mantequilla dos moldes para pasteles de 20 cm (8 pulgadas) y forre la base con papel para horno, engrase los lados. Espolvoree ligeramente con cocoa en polvo. Dejar de lado.
    2. En un tazón grande agregue la harina, la cocoa en polvo, el azúcar, el polvo de hornear, el bicarbonato de sodio y la sal. Revuelva bien y reserve.
    3. En un recipiente aparte, mezcle el suero de leche, los huevos, el aceite y el extracto de vainilla. Mezclar hasta que esté bien combinado.
    4. Agregue la mezcla húmeda a la seca, bata hasta que se incorpore. Luego agregue café caliente (o agua) y mezcle hasta que se combinen.
    5. Vierta la masa en los moldes preparados.
    6. Hornee por 30-35 minutos o hasta que un palillo salga limpio. Deje enfriar completamente antes de congelar.
    7. Haga el glaseado: en un tazón grande, bata la mantequilla y la mantequilla de maní hasta que esté suave y esponjosa. Agregue el azúcar en polvo y bata a velocidad baja hasta que esté combinado y cremoso. Agregue la crema de leche, 2 cucharadas a la vez y el extracto de vainilla, bata hasta que esté suave y esponjoso.
    8. Transfiera el glaseado a una manga pastelera. Corte la parte superior de los pasteles.
    9. Coloque una capa de pastel con el lado plano hacia abajo. Extienda una capa de glaseado, coloque la segunda capa de pastel encima del glaseado, con el lado plano hacia arriba. Extienda uniformemente el glaseado en la parte superior y los lados del pastel. Guarde el glaseado restante para más tarde.
    10. Refrigere durante al menos 2-3 horas.
    11.Hacer ganache de chocolate: Picar el chocolate y colocar en un bol grande. En una cacerola, hierva a fuego lento la crema de leche. Vierta sobre el chocolate. Deje reposar durante 1-2 minutos. Revuelva hasta que quede suave.
    12. Verter la ganache encima y dejar escurrir. Alise la parte superior con una espátula, deje que se asiente. Coloque el glaseado restante sobre la ganache.

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