Monday, May 23, 2011

Peanut Butter Chocolate Cake

          So here is the cake that Jacob picked out for his birthday this year! A peanut butter chocolate cake with peanut butter chocolate fudge frosting! need a tall glass of ice cold milk with've been warned :)

The cake was super delicious..very moist and the frosting was..intense. The longer I am away from home the more my tastes start to change. I can no longer eat the super rich frostings like I could before wich is probably why I never bake cakes until birthdays roll around. I also noticed that what is rich tasting for me, isn't for someone else. So I always hesitate when I do label something "rich tasting". The cake was perfect..using buttermilk in cakes can never go wrong. The frosting was a perfect blend between peanut butter and chocolate and had a snickers like hint to it. A total winner in our book!

Some hints: I had to use two 8 inch cake pans..and I think it really needs the two 9 inch pans instead. I was not able to fit all of the batter into the pans and ended up making 6 cupcakes with it...because of that the cake was really soft and didn't hold its shape very well. The cupcakes didn't hold their shape either and we ended up making trifles out of them so that wasn't a big deal. I think by using the two 9 inch pans you get a more firm cake wich will take the frosting better. I needed to thin my frosting out more to make it spreadable so make sure you get it to the consistency that you like. Thanks to Simply Delicious for an awesome cake recipe!

Peanut Butter Chocolate Cake

2 cups Sugar
1-3/4 cups All-purpose Flour
3/4 cup Unsweetened Cocoa
1-1/2 tsp. Baking Powder
1-1/2 tsp. Baking Soda
1 tsp. Salt
2 Eggs
1 cup Buttermilk
1/2 cup Unsalted butter;Melted
1 TBSP Vanilla Extract
1 cup Black Hot Coffee
4 Heaping tablespoons Peanut Butter

Fudge Frosting:

1/2 cup Peanut Butter..I used smooth
1/2 cup Unsalted Butter;room temp
2-1/2 cups Powdered Sugar;sifted
3/4 cup Unsweetened Cocoa Powder; sifted
1/2 tsp. Vanilla
3 TBSP Milk or Cream
Salted Peanuts,slightly crushed for topping.

Preheat oven to 350 or 180 celcius. Grease 2, 9-inch cake pans and set aside.(I went ahead and placed two round pieces of parchment paper on the bottoms and greased those aswell)  Place the hot coffee in a bowl with the 4 tablespoons of peanut butter and allow the peanut butter to slightly soften and melt. Combine the dry ingredients;set aside.

Whisk together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients. Add in the coffee-peanut butter mixture and whisk/mix thoroughly. Pour batter evenly into prepared pans and bake in oven 35-40 minutes or until toothpick inserted towards the middle comes out clean. If you feel like the cake is browning to quickly turn the heat down by half.

Remove the cakes from oven and allow to cool on wire racks 10-15minutes before removing them from their pans;cool completely on wire racks. 

To make the frosting, beat the peanut butter and butter until thoroughly combined and fluffy. Slowly mix in the powdered sugar and cocoa powder until the mixture is very stiff. Add the vanilla and the milk until glossy and creamy..adding in additional milk or cream until desired spreading consistency is achieved. Place one cooled cake on a plate,spread some of the frosting on top,place second cake layer on top and frost the top and sides with remaining frosting. Sprinkle chopped nuts over the top.

Yields: 1- 9 inch cake
Source: Simply Delicious