Midnight Dark Chocolate Cake With Peanut Butter Frosting 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.

MIDNIGHT DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F.
• Coat two 9 inch round cake pans with butter and place a parchment circle in the bottom of each. Coat the parchment with more butter then coat the inside each buttered pan with a dusting of cocoa powder.
• Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and whisk to combine. Place the buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl and whisk to combine. Add the buttermilk mixture to flour mixture, then stir with a rubber spatula until smooth. Add the hot coffee and stir until completely smooth. The batter will be very thin. Transfer the batter to the prepared pans and smooth each out into an even layer.
• Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool completely, for at least 1 hour.
• Add butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and beat until creamy and well-combined.
• With mixer on low speed, gradually add powdered sugar (about 1/3 cup at a time) until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well incorporated.
• Stir in vanilla extract and salt.
• With mixer on low-speed, add milk and mix until well-combined. Gradually increase speed to high and beat for 30 seconds.
• Once cakes are cooled, remove them from the pans and discard the parchment paper. Trim the top of each so they are flat. Place a dollop of frosting on the bottom of your cake plate or cardboard cake round (to help secure cake) and flip one cake over and gently transfer it to the cake plate on top of frosting. The bottom of the cake should now be on top.
• Generously coat the top of the cake with frosting then add second cake layer with the bottom facing up. Coat the outside of the cake with a very thin crumb coat and refrigerate for at least an hour to set the crumb coat.
• Once crumb coat is set, frost the cake evenly with the remainder of the frosting. To create a swoopy finish, use the back of an offset spatula or spoon to gently press down as you swoop frosting in an "S" motion, pulling spatula or spoon away quickly to create little "peaks". Add espresso or chocolate chips to the bottom of the cake by gently pressing them into the sides by hand.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

HOMEMADE CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• 1. Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• 2. Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• 3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• 4. Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• 5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• 6. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• 7. Mix well.
• 8. Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• 9. Bake at 300 degrees for 1 hour.
• 10. Test for doneness with a toothpick. Allow to cool.
• 11. Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• 12. Gradually mix in the sugar.
• 13. When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• 14. Beat for at least 3 minutes for it to get good and fluffy.
• 15. Frost cake after it has cooled completely.

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

MIDNIGHT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
• In a large bowl, and with an electric mixer, combine dry ingredients.
• Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into prepared pan.
• Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
• Remove cake from oven, and cool completely on rack.
• After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
• Ganache:.
• Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
• Wisk together until chocolate is shiny and of "drizzly" consistency.
• Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
• Dust with powdered sugar, if desired.
• **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.