all i can say is...
if you love PEANUT BUTTER
you'll love this cake.
this "cake"post is all about the frosting.
the cake is good and super easy to throw together, but it definitely takes a back seat to this sweet savory smooth peanut butter buttercream frosting.
my friends were absolutely head over heals about this cake. the aroma of peanut butter wafted though the air. they were rolling there eyes before the first bite... i even got called into the manager's office because of this cake. my friend Jennifer said, "ah jules...i need to see you in the office for a moment..." i thought i might have done something wrong or misplaced something important...
nope, she called me in because of this darn cake!
peanut butter frosting is a winner
i think i will try this frosting on the "Black Magic Cake" i made a few weeks ago...now that's a chocolate cake. that would be a heavenly match.
ONE BOWL CHOCOLATE CAKE
FOR THE CAKE...
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tsp espresso powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp slat
3 Tbsp unsalted butter, melted about half way
3 Tbsp sour cream
1/2 cup milk
1 egg, room temp.
1 tsp vanilla extract
1/4 cup mini chocolate chips
preheat the oven to 325F. grease a 9 inch round cake pan. line with parchment.
sift flour, cocoa powder, sugar, baking soda and salt into a large bowl. add the butter, sour cream, milk, egg, vanilla and mini chips. mix well with a wooden spoon or rubber spatula. it's okay if the batter is a bit lumpy, but make sure there are no clumps of undissolved dry goods. scrap into prepared pan.
bake for 30-35 minutes. check after 25 minutes. cake should be firm to the touch, skewer comes out clean and cake is just pulling away from the sides. MINE WAS DONE IN 25 MINUTES with oven at 320F
cool on rack for a few minutes then unmold and cool completely.
i like to stick it in the fridge for a bit before cutting it in half for layering.
PEANUT BUTTER-CREAM FROSTING
aka Kathleen's Peanut Butter Icing
1 cup powdered sugar
1 cup peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp pure vanilla extract
1/4 tsp salt
1/3 cup heavy cream
place powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. mix on medium-low speed until good and creamy, scraping down the sides as you work. add the cream and beat on high speed until the mixture is light and smooth.
NOTES...i have not worked with frosting a lot, but i found this one very forgiving. as in...it was easy to work with and did not get stiff as i was playing around. i could go back and fix the top, practice my swirls and work on the sides. i'm learning as i go.
also...i baked the cake on a Tuesday, frosted the cake on Wednesday and took the full cake shot. Thursday i shot the slice and served it Thursday afternoon. my point IS...this can be made the day before and sit covered on the kitchen counter.
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