Dark Chocolate Cake with Peanut Butter Cream Cheese Frosting, Peanut Butter Ganache and Peanut Brittle Cake.
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
8 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate Peanut Butter Ganache
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
4 tablespoons smooth peanut butter
1/2 cup half-and-half or milk
1. Melt chocolate in microwave in intervals until melted and smooth. Whisk in peanut butter and liquid until desired consistency. Use warm.
Peanut Brittle
Adapted from Allrecipes.com
- Grease a large cookie sheet or use a silpat. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 250 degrees F and add peanuts. Keep cooking until mixture reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet or silpat. Cool. Snap candy into pieces.
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