Peanut Butter Chocolate Cake

Name: Peanut Butter Chocolate Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 340 grams bittersweet chocolate, finely chopped; 177 milliliters buttermilk; 64 grams 3/4 cup cocoa; 177 milliliters hot coffee; 85 grams 3/4 cup confectioners sugar; 227 grams cream cheese; 2 Tbsps creamy peanut butter; 1 large egg; 1 egg yolk; 177 grams 1/4 cups all-purpose flour; 298 grams 1/2 cups granulated sugar; 237 milliliters heavy cream; 237 milliliters cream peanut butter; 1 pinch Pinch salt; 2 teaspoons vanilla extract; 7 Tbsps vegetable oil

One serving contains 721 calories, 13g of protein, and 47g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up egg yolk, salt, cocoa, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.

Instructions

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.

Equipment you will use

Baking Paper

Oven

In medium bowl, stir chocolate into coffee and set aside. In large bowl, whisk sugar, buttermilk, egg, yolk, oil, salt, and vanilla until combined. In small bowl, whisk flour, cocoa, baking soda, and baking powder until combined.

Ingredients you will need

Baking Soda

Buttermilk

Chocolate

Vanilla

Coffee

Cocoa Powder

All Purpose Flour

Sugar

Salt

Egg Yolk

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk the dry ingredients into the wet until combined.

Equipment you will use

Whisk

Whisk in the coffee mixture until smooth.

Ingredients you will need

Coffee

Equipment you will use

Whisk

Pour 1/3 batter in one pan and the remaining 2/3 in the other pan.

Equipment you will use

Frying Pan

Bake until just firm, about 20 to 25 minutes, respectively.

Equipment you will use

Oven

Let cake cool in pans for 15 minutes, then invert cakes onto wire rack to cool completely before assembling cake.

Equipment you will use

Wire Rack

For the Peanut Butter Mousse: In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar, peanut butter, vanilla, and salt on medium speed until creamy and light, about 5 minutes.

Ingredients you will need

Peanut Butter

Cream Cheese

Vanilla

Sugar

Salt

Equipment you will use

Stand Mixer

Transfer to large bowl. Switch to whip attachment and beat cream on high speed to stiff but not dry peaks. Fold cream into peanut butter mixture. Keep chilled until ready to use.

Ingredients you will need

Peanut Butter

Cream

Equipment you will use

Bowl

Slice the larger of the two cakes into two layers.

Place on serving plate and stack cake layers with peanut butter mousse. Keep chilled until ganache is ready to use.

Ingredients you will need

Peanut Butter

For the Peanut Butter Ganache: Using the microwave or in a bowl set over a pan of simmering water, heat the chocolate and cream until melted and smooth. Gently whisk in peanut butter. Chill until just firm enough to frost, about 30 minutes. Frost cake and serve.

Ingredients you will need

Peanut Butter

Chocolate

Cream

Water