PEANUT BUTTER CHOCOLATE CAKE

Chocolate cake recipe adapted from Cook’s Illustrated New Best Recipe Cookbook. Makes one 8-inch layer cake.

INGREDIENTS

Cake

  • 4 ounces unsweetened chocolate, chopped
  • ¼ cup Dutch-processed cocoa powder
  • 1¼ cups boiling water
  • ¾ cups unbleached all-purpose flour
  • ¾ cups cake flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, softened but still cool
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 2 teaspoons vanilla extract

Frosting

  • 2 cups creamy peanut butter
  • 1 stick (8 tablespoons) butter, softened but still cool
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar
  • ½ teaspoon salt
  • ⅔ cup heavy cream

Chocolate Ganache

  • 6 ounces dark chocolate, chopped
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract

PEANUT BUTTER CHOCOLATE CAKE #cakerecipes

INSTRUCTIONS

  1. For the cake, grease three 8-inch cake pans and line the bottom of each one with a round of parchment paper. Grease the tops of the paper rounds, pressing down to help them adhere smoothly to the bottom of each pan.
  2. Combine chocolate, cocoa powder, and boiling water in a 4-cup heat-proof glass measuring cup with a pour spout. Whisk until smooth. Set aside.
  3. Sift together flours, baking soda, and salt into a medium-sized bowl. Set aside.
    1. Full instructions visit @flourarrangements

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