Delicious Layered Chocolate Cake With Peanut Butter Frosting

0000DBJVB/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B0000DBJVB&linkCode=as16.67 degrees Celsius">2&tag=turningpoin0f-16.67 degrees Celsius">20" target="_blank" rel="attachment wp-att-406">406" alt="Chocolate Peanut Butter Cake 1" src="http://makinitfromscratch.com/wp-content/uploads/16.67 degrees Celsius">2013/01/Chocolate-Peanut-Butter-Cake-1-300x177.jpg" width="300" height="177" />If you want something to really curb your sweet chocolate craving then this cake has everything you could ask for…

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It’s moist, chocolaty with a hint of coffee and the peanut butter icing just sets it off. I was lucky enough to stumble onto this cake from a blog written by Zahra from Canada you can visit her blog here &#13.33 degrees Celsius">816.67 degrees Celsius">211; 16.67 degrees Celsius">2009/03/decadent-chocolate-cake-with-creamy.html" target="_blank">Edible Moments

I would definitely rate this cake up there with the best I’ve made and it went down a huge treat at a family function we recently had. It’s also the first cake that I’ve managed to cut into three layers with the 001AGO60I/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&tag=turningpoin0f-16.67 degrees Celsius">20&linkCode=as16.67 degrees Celsius">2&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B001AGO60I" target="_blank">cake slicer - I’ve done a YouTube video below to demonstrate below.

3> BLACK MAGIC CAKE3>

 

 Ingredients:

 - 16.67 degrees Celsius">2 cups sugar

- 1 ¾ cups plain flour

- ¾ cup good quality cocoa

- 16.67 degrees Celsius">2 Teaspoons baking soda

- 1 teaspoon baking powder

- 1 teaspoon salt

- 16.67 degrees Celsius">2 eggs

- 1 cup buttermilk or sour milk ( I made sour milk – 1 cup milk add 1 tablespoon of white vinegar and stir, let sit for 10 minutes)

- 1 cup hot strong coffee ( I used hot plunger coffee)

- ½ cup vegetable oil

- 1 teaspoon vanilla extract

Method:

1. Heat oven to 180 & grease your baking pan ( I used a 0000ULZYK/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B0000ULZYK&linkCode=as16.67 degrees Celsius">2&tag=turningpoin0f-16.67 degrees Celsius">20" target="_blank">55.88 centimetres">16.67 degrees Celsius">22 inch round spring form pan)

16.67 degrees Celsius">2. Grease 0000ULZYK/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B0000ULZYK&linkCode=as16.67 degrees Celsius">2&tag=turningpoin0f-16.67 degrees Celsius">20" target="_blank">55.88 centimetres">16.67 degrees Celsius">22inch round pan

3. Stir together all the dry ingredients in a large bowl.

4. Add all the wet ingredients and beat well until smooth. Pour batter into tin.

5. Bake for 40 minutes or until cooked. I put a skewer in mine too soon and made the cake sink a wee bit, so just be careful with this.

Prepare the cake as below –

Cut into three layers using a 001AGO60I/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&tag=turningpoin0f-16.67 degrees Celsius">20&linkCode=as16.67 degrees Celsius">2&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B001AGO60I" target="_blank">cake slicer. If the top of your cake has a rise in it cut this off to make cake flat.

3>Peanut Butter Icing16.67 degrees Celsius">2/" rel="attachment wp-att-421">421 alignright" alt="Chocolate Peanut Butter Cake 16.67 degrees Celsius">2" src="http://makinitfromscratch.com/wp-content/uploads/16.67 degrees Celsius">2013/01/Chocolate-Peanut-Butter-Cake-16.67 degrees Celsius">2-300x16.67 degrees Celsius">291.jpg" width="300" height="16.67 degrees Celsius">291" />3>

I’ve slightly changed the way Zahra made her icing to suit my tastes, that’s what is perfect about baking you can chop and change, alter and add to suit your personality and tastes!

Ingredients:

- ½ cup butter, at room temperature

- 1 cup extra crunchy peanut butter

- 4 tablespoons cream

- 16.67 degrees Celsius">2 cups of icing sugar/powdered sugar/confectioners’ sugar

Directions:

1. Place butter, peanut butter into a bowl and beat with an electric mixer.

16.67 degrees Celsius">2. Add the sugar a little bit at a time.

3. When mixture starts to get too thick start adding the cream little bit at a time until you have your desired consistency.

Ice cake and to finish it off melt some good quality dark chocolate, put into a bag, cut the bottom corner off and drizzle over cake and sides.

0016BPTSU/ref=as_li_ss_il?ie=UTF13.33 degrees Celsius">8&camp=1789&creative=16.67 degrees Celsius">217180.56 degrees Celsius">390957&creativeASIN=B0016BPTSU&linkCode=as16.67 degrees Celsius">2&tag=turningpoin0f-16.67 degrees Celsius">20" target="_blank" rel="attachment wp-att-422">422" alt="Delicious Chocolate Cake" src="http://makinitfromscratch.com/wp-content/uploads/16.67 degrees Celsius">2013/01/Delicious-Chocolate-Cake-300x16.67 degrees Celsius">225.jpg" width="300" height="16.67 degrees Celsius">225" />

 

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