Stunning Peanut Butter Chocolate Layer Cake Recipe 435

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
• Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
• Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
• While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
• Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
• Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
• Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
• Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
• . Add about half of the powdered sugar and mix until smooth.
• 0. Add 3 tablespoons of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
• To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
• ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
• about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
• ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
• ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
• ake layer to the top of the cake. 19. Smooth out the
• frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
• of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
• using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
• ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
• and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
• y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
• le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
• to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
• ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

STUNNING PEANUT BUTTER-CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip.
• Use foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls.

PEANUT BUTTER LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE-PEANUT BUTTER LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
• Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
• Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
• Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

CHOCOLATE PEANUT BUTTER LAYER CAKE

Steps:

• Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
• In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
• Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
• Pour batter into prepared cake pans. Bake 33 to 38 minute.
• Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
• For chocolate ganache:.
• Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
• For peanut butter mousse:.
• Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
• In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
• Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
• For rich chocolate frosting:.
• In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
• Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
• For peanut butter ganache:.
• Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
• Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
• Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
• Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
• Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.

STUNNING PEANUT BUTTER-CHOCOLATE LAYER CAKE RECIPE - (4.3/5)

Steps:

• HEAT oven to 350ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely. MEANWHILE, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip. USE foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls.