So today is the first recipe/experience post rather than restaurant review.
This Sunday is my older sister Jessie's birthday, so I decided to make a cooler, more exciting cake than usual. A few weeks ago she requested a cake she had found online, a peanut butter chocolate cake that looked beyond delicious. The recipe was a little tough and called for some ingredients I didn't have in my kitchen, but after a run to the supermarket and stringing on an apron, I got to work. Thankfully, as you can see by the picture, everything turned out great. Also with the pictures of the cake is a picture of a cupcake of the cake I made with extra batter. The recipe for this delicious looking (and tasting!) cake is below.
Chocolate Peanut Butter Layer Cake
1 3/4 cup sugar
1 cup butter, softened
2 tsp vanilla
2 large eggs plus 2 large egg whites
2 1/2 cups cake flour
1 cup Dutch-processed cocoa
2 tsp espresso powder
2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk
Preheat oven to 350 degrees. Spray cake pans with cooking spray and flour generously.
Cream butter, sugar and vanilla with mixer on medium speed until light and fluffy. Beat in the eggs, one at a time. Scrape down bowl and beaters.
In a separate bowl combine flour, cocoa, espresso powder, baking soda and salt. Beat into creamed mixture alternating with the buttermilk. Scrape down bowl and beaters and continue mixing on medium speed for one minute. Pour into prepared pans.
Bake for 28-30 minutes and until toothpick inserted in center of cake comes out clean. This actually ended up being about 35 minutes in my oven with the 6"x2" pans.
Remove from oven and cool for 15 minutes before removing from pans to cool completely on cooling rack. You may have trouble getting the cakes out of the pans, but remember to scrape a knife around the edge of the rounds and loosen them up before trying to de-pan the cakes.
Peanut Butter Filling (the best part)
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 cup marshmallow creme (Fluff)
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Mix all of the filling ingredients together with a mixer on medium speed until light and fluffy, about 3 minutes. Scraping down the bowl as necessary.
NOTE: I used the frosting for both the inside of my two layers of cake as well as the sides. I think it gives it a peanut buttery good taste to have it on the sides and makes the cake all around better. If you want a plainer cake, you can just use the peanut butter in the middle of the layers.
1 1/3 cups (8 ounces) chocolate chips or chopped semisweet chocolate
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
Combine the above in a microwave safe bowl and heat in 15-20 second increments until cream is hot enough to melt the chocolate. Stir until chocolate is melted and ganache is smooth.
While still warm, drizzle the chocolate on top of the cake. Make sure you have a plate under the cake so that all the chocolate doesn't drip on the ground, but let it drip down the sides of the cake and on to the plate. As soon as you are done drizzling the ganache, put the cake in the fridge so it can solidify.
Ease of Recipe--6 on a scale of 1-10, 1 being easiest and 10 being hardest.
credits to Theothersideoffifty.blogspot.com for the chocolate cake and pb icing recipe, and to King Arthur Flour Co. For the ganache recipe! Thanks for helping me build my recipe and interpret yours!