Peanut Butter Buttercream And Chocolate Cake

Peanut Butter Buttercream and Chocolate Cake

Peanut butter and chocolate cake video recipe

NOTES:

Use two 20 cm springform pans. It will be 4 layered cake.
I use sugarfree peanut butter.
Whisk 100 ml heavy cream and 3 tbsp peanut butter for decorating the top. You can use your peanut butter buttercream as well. Or you can use what you want.

Peanut Butter Chocolate Cake

For The Cake:

120 gr bittersweet chocolate (%60 i use)
100 gr water ( Less 1 tsbp of 1/2 cup)
225 gr butter (1 cup) Room temperature
250 gr granulated sugar (1 + 1/4 cups)
50 gr granulated sugar (1/4 cup) Use with egg whites
4 eggs – Large
280 gr flour (2 cups)
4 gr baking powder (1 tsp)
7 gr baking soda (1 tsp)
1/4 tsp salt
240 ml buttermilk ( Add 1 tsbp of lemon juice to 1 cup cold milk and wait for 10 minutes)

Peanut Butter Chocolate Cake

To Make The Cake:

1. Butter two 9-inch (20cm) cake pans, then line the bottoms with rounds of parchment paper. Preheat the oven to 350°F (180ºC)

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler. Set aside until room temperature.

3. In a bowl beat the butter and 1 + 1/4 cups of the sugar until creamy. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix half of the dry ingredients into the butter mixture, then add the buttermilk and whisk, then the rest of the dry ingredients.

6. In a separate bowl, beat the egg whites than beat 1/4 cup of sugar until stiff.

7. Fold about one-third of the egg whites with a spatula into the cake batter, then fold in the remaining egg whites just until egg whites visible.

8. Divide the batter into the 2 cake pans, and bake for about 30-40 minutes, until a toothpick inserted comes out clean. Let them cool. (This sponge cake recipe adapted from davidlebovitz.com)

For The Peanut Butter Buttercream:

85 gr cream cheese
210 gr butter (Less (1 tsbp) than 1 cup) Room temperature
60 gr powdered sugar (6 tsbp)
205 gr peanut butter (no sugar added)
10 gr molasses (1 tsbp)

Peanut Butter Frosting

To Make Peanut Butter Buttercream:

Beat together cream cheese and butter until creamy
Add powdered sugar and whisk.
Add all remaining ingredients and beat well until smooth. Refrigerate it to cool. (Can be refrigerated for 3-4 days. )

For The Chocolate Ganache:

240 ml milk (1 cup)
30 gr flour (About 3 tsbp)
1/4 tsp salt
220 gr bitter chocolate (%60 ve %70)
200 gr butter (Less -2 tsbp- than 1 cup) Room temperature
270 gr powdered sugar (1+ 1/2 cups + 3 tsbp)
2 tsbp cocoa powder

Chocolate Ganache

To Make Chocolate Ganache:

Whisk the milk, flour and salt in a soucepan until it begins to bubble. Transfer another bowl and let it cool.
Melt the chocolate with double-boil and set aside to cool.
In another bowl beat the butter, sugar and cocoa powder. Add cooled chocolate and whisk. Than add milk mixture and beat until smooth.
Refrigerate it to cool.

Assemble:

Cut the 2 cake layers in half horizontally. You will have 4 layers.
Place one layer onto cake pan, brush with sugar syrup and spread half of peanut butter buttercream.
Place the next layer brush agisn and spread 3-4 tsbp of chocolate ganache. Than put other cake layer and do tha same and spread peanut butter buttercream.
Place fourth layer and let it refrigerate 1 hour.
At he end cover the cake with chocolate ganache.
For decorating look at the notes above.

Bon Appetit.