CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Cook's Note: All the ingredients should be at room temperature before you start.
- Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
- Make Ahead:
- Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
- Freeze Note:
- The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
PEANUT BUTTER CHOCOLATE CAKE
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER NIRVANA
Sinfully delicious, this chocolate bundt cake is drizzled with a rich peanut butter frosting.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Spray a 12-cup Bundt pan with a no-stick flour spray.
- Combine cake mix, water, oil, eggs and pudding mix, in a large mixing bowl, with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
- Beat frosting, peanut butter, almond extract and milk in a medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 89.9 g, Cholesterol 75.4 mg, Fat 38.4 g, Fiber 4.6 g, Protein 10.3 g, SaturatedFat 12.8 g, Sodium 661.5 mg, Sugar 63.9 g
CHOCOLATE NIRVANA CAKE
Dense moist chocolate cake layered with ganache, homemade caramel sauce, fresh whipped cream and toasted pecans!
Provided by Cake Creations and
Categories Dessert
Time 2h10m
Yield 36 cupcakes, 8-12 serving(s)
Number Of Ingredients 24
Steps:
- CAKE:.
- Preheat oven to 350*. Grease 3 round cake pans(I also line the bottom with waxed paper). Set aside.Put water on to boil.
- Mix together flour, soda and salt. set aside.
- Beat together butter and sugar until light.
- Add eggs and vanilla.
- Add chocolate and beat 1-2 minutes.
- Add flour mixture to chocolate mixture, alternating with buttermilk.Beat until smooth.
- Slowly add boiling water, beating until completely smooth-batter will be thin.
- Pour into pans. Bake 35-40 mins, until tester comes out clean.
- While baking, make ganache, caramel and whipped cream.
- Cool cakes in pans for 10 mins, then unmold onto racks to finish cooling.
- CARAMEL-cook sugar, corn syrup and butter over low heat until 242*. Remove from heat and add cream and vanilla.Cool. Will thicken as it cools.
- GANACHE-Melt butter, chocolate chips and cream over low heat.Whisk in almond extract. Cool.
- WHIPPED CREAM- Whisk cream until it just begins to thicken, then add pudding powder. whisk until ready.Refrigerate.
- PECANS- put butter on a cookie sheet& melt in oven (can toast pecans while baking cake)- when butter is melted, toss pecans in pan until coated. bake @ 350 until toasty smelling (~10 mins- watch carefully, they burn easily!)Salt to taste.
- When everything is cool, assemle the cake:.
- Place first layer on cake plate. Plop 1/3 of the whipped cream onto cake. Drizzle caramel and chocolate over cream. Repeat for next 2 layers, but be a little "artistic" with the top layer-oozing the caramel and chocolate over the sides of the cake. Sprinkle liberally with pecans!
Nutrition Facts : Calories 1645.5, Fat 94.5, SaturatedFat 53.2, Cholesterol 272.1, Sodium 992.4, Carbohydrate 201.3, Fiber 7.3, Sugar 140.6, Protein 15.2
CHOCOLATE PEANUT BUTTER NIRVANA CAKE
Make and share this Chocolate Peanut Butter Nirvana Cake recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 1h
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Spray a 12-cup fluted pan with flour no-stick cooking spray.
- COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
- BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
Nutrition Facts : Calories 530.1, Fat 31.9, SaturatedFat 9.5, Cholesterol 71.9, Sodium 569.7, Carbohydrate 60.2, Fiber 3.7, Sugar 37.9, Protein 9.1
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