chocolate cake with peanut butter icing and chocolate ganache
Preheat the oven to 350F180C and grease two 8-inch round pans. To prepare ganache combine 23 cup granulated sugar and next 4 ingredients through 2 ounces bittersweet chocolate in a medium saucepan over medium heat.
Recipe For Chocolate Peanut Butter Cup Overload Cake Recipe Chocolate Cake Recipe Peanut Butter Recipes Peanut Butter Cups
Preheat oven to 350F 175C and line the bottoms of three 9 23cm round cake pans with parchment paper and grease and flour the sides or spray with baking spray.
. Spread the peanut butter ganache over the top of one of the chocolate cakes followed by a layer of JellyJam then carefully top with the other cake. Place a large dollop of the ganache into the center of the first cake and spread it out using an offset spatula. 150 g caster sugar.
Sift the flour sugar cocoa powder baking soda and salt into a large bowl. For the frosting. Butter the bottoms and sides of three 8-inch round cakepans.
If you want to see more in-depth instructions check out my post on how to make chocolate cake and how to make peanut butter frosting. Allow ganache to cool for 15 minutes before pouring into a squeeze bottle it should at most feel only slightly warm to the touch. The frosting will need about 30 minutes to set up before you can dig in.
250 ml boiling water. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Cover with foil and let sit undisturbed for 5 minutes.
Directions In a heavy saucepan melt all ingredients - stirring constantly - over low heat. To assemble the cake place one layer on a serving plate or cake plate and spread with half the chocolate ganache. Top with the third cake layer and if you like refrigerate to allow the ganache to firm up a bit this will keep it from melting into the frosting.
In a large bowl combine flour sugars cocoa powder baking soda and salt and stir well break up any clumps from the brown sugar. Slice a bit off the top of each cake to remove the domes and even the cakes out. To prepare the cake preheat oven to 350F.
Preheat the oven to 350 degrees F. 1 cup smooth peanut butter preferably Skippy or Jif 8 tablespoons 1 stick unsalted butter 2 cups powdered sugar 3 tablespoons milk any fat percentage 1 teaspoon vanilla extract. Top with another cake layer and the rest of the ganache.
Cook 2 minutes or until sugar dissolves and chocolate melts stirring constantly. Decorate with berries chocolate shards and more peanut butter. Let it stand for about a minute before whisking to combine.
Ingredients 2 cups Granulated Sugar 1 cup Buttermilk 23 cup Vegetable Oil 1 cup Water 2 Eggs 2 cups Flour 12 tsp Salt 1 tsp Baking Soda ½ tsp Baking Powder ¾ cup Unsweetened Cocoa. Assemble the Cake. Once 5 minutes has passed remove foil and gently stir until chocolate is completely melted and mixture is smooth.
Bring to a boil. Whisk to combine them well. Let cool - pour over a delecate cake while slightly warm or cool totally whip lightly and use as icing.
100 g dark muscovado sugar. Peanut Butter Buttercream 1 12 cups smooth and creamy peanut butter 1 stick unsalted butter softened 2 cups powdered sugar 1 teaspoon vanilla extract 14 cup heavy cream Chocolate Ganache 200 grams dark chocolate cut into small chunks 23 cup heavy cream 1 tablespoon corn syrup. Stir in the vanilla extract then let the chocolate ganache cool for around 10 minutes to thicken up.
125 g unsalted softened butter plus extra for greasing. In a large bowl sift together the sugar flour cocoa powder baking soda salt and baking powder. Transfer the cake to a serving plate and ice the cake all over with the chocolate ganache using a palette knife scraper.
Once the homemade chocolate cake is completely cool pour over the ganache frosting. Stir in 1 teaspoon vanilla.
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