Besteverpeanutbutterchocolatemoltencakes Recipes

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
• In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
• Add 1 cup of powdered sugar and mix until blended.
• Add 2 tablespoons of heavy cream and beat until completely blended.
• Add in the remaining cup of powdered sugar. Beat for 1 minute.
• Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
• Beat for 2-3 minutes until the frosting is light and fluffy.
• *Add in ½ teaspoon of vanilla if desired.
• Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
• Sprinkle with chopped candies if desired.

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

PEANUT BUTTER AND CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
• In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
• Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
• Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
• Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
• Invert cakes onto dessert plates. Cut in half to serve.

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Steps:

• Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
• Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

PEANUT BUTTER CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING

Steps:

• Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
• In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
• In a bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter.
• In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
• Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
• Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar and serve immediately.

MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES

Steps:

• Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
• Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

Steps:

• Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
• Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
• Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
• Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
• Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
• Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
• Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
• Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
• Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
• Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
• In a bowl, combine eggs and 1/3 cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
• Butter and flour four 1/2-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
• Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.