Chocolate Peanut Butter Layer Cake

Chocolate and Peanut Butter, yet another fantastic combination that you will see that I absolutely LOVE. This cake is dedicated to my colleague Matt. When we were in lockdown last Friday, he still went into the office. The lone wolf of the team….faxin’ and getting shit signed all day. Thanks, but mostly this is because I want to get better at decorating cakes (as seen by my horrible centering of the words…)

 

Chocolate Peanut Butter Layer Cake

From: Annie-Eats.com

Ingredients

Chocolate Cake

  •  1 1/4 cup flour, sifted
  • 1 cup cocoa powder
  • 2 teaspoons espresso powder
  • 1 cup boiling water
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Peanut Butter Buttercream Frosting

  • 3/4 cup heavy whipping cream
  • 3 cup confectioner’s sugar
  • 1 1/2 cup butter
  • 1 cup peanut butter
  • 1 tablespoon vanilla extract

Directions

Chocolate Cake

Preheat oven to 350°F and line 2 9″ cake pans with parchment paper, butter pans and dust with cocoa powder

1. In a medium sized bowl, mix together to boiling water, cocoa powder, and espresso powder until smooth

  • Allow to slightly cool and whisk in sour cream and vanilla extract until smooth

2. In a separate bowl, sift together the flour, baking soda and salt 3. In the bowl fitted for your stand mixer with a paddle attachment, cream the butter and then beat in sugar until fluffy

  • add the eggs 1 at a time, making sure to scrape down the bowl after each addition

4. In 3 additions, add the flour mixture and cocoa mixture to the butter mixture. Starting and ending with the flour mix 5. Using a rubber spatula, fold the batter a few times to make sure it is fully incorporated 6. Divide batter between 2 pans and bake for 30-35 minutes 7. Allow to cool in pans for 5 minutes before flipping onto wire rack to cool completely before assembly Peanut Butter Buttercream Frosting 1. Place your bowl for the stand mixer and your whisk attachment in the freezer for 15 minutes to chill

  • On medium high speed, whisk heavy cream and 1/4 cup of confectioner’s sugar until still peaks form
  • Separate into a bowl and allow to chill in the fridge while you complete the frosting

2. Cream the butter and Peanut butter together until fully combined and smooth

  • slowly add the confectioner’s sugar, 2 table spoons at a time until you get a good consistency (adding the sugar gradually allows you to use less sugar than adding it all at once since it give the butter time to incorporate the sugar)
  • Add the vanilla extract, beat in more confectioner’s sugar if needed

3. Using a rubber spatula, fold the heavy whipped cream into the frosting Assembly 1. Allow cake to cook completely and spread about 1/4 cup of the frosting onto the base of the layer cake, leaving just a tiny bit of excess space around the top of the cake 2. Carefully put the top layer on top of the bottom layer and gently push down 3. Add a dollop of frosting to the top of the cake and smooth out a thin layer of frosting around the sides and the top of the cake

  • This is your crumb coat, used to seal in any crumbs that make fall off the cake before you put the layer of frosting on
  • Make sure to not dip the spatula with crumbs on it back into to your frosting and to cover the cake
  • Allow to chill for 15-20 minutes, or until the frosting no longer comes off onto your finger when you tap the cake

4. Once the crumb coat is set, place a generous dollop of frosting on top of your cake. Do not be frightened by the amount as it will even out and come off later 5. Spread the Frosting to the edge of the cake and towards the side

  • When frosting the side, hold the spatula at a slight angle as you turn your cake/cake stand and wipe the frosting off the spatula as you go to avoid lumps
  • to even out the edge and smooth the top, move your spatula from the edge of the cake to the center, gradually lifting the spatula as you reach the center as not to lift up the frosting

6. Using whatever tip you wish (I used a tip a bit too big for my cake), frost a decorative pattern along the base of your cake Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s