Chocolate Cake With Milk Chocolate-Peanut Butter Frosting and Pe Recipe

Posted by
Rate It!
Chocolate Cake With Milk Chocolate-Peanut Butter Frosting and Pe
Add your photo!
Ingredients
24
Count
Nutrition
1438
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For brittle:.
  2. Line large rimmed baking sheet with foil; brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD: Can be made 3 days ahead. Store in separate airtight containers at room temperature.
  3. For cake:
  4. Preheat oven to 350°F Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each).
  5. Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.
  6. For filling and frosting:
  7. Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate; whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes.
  8. Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone; beat frosting just until thickened (do not overbeat).
  9. Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.
  10. Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1438.38 Kcal (6022 kJ)
Calories from fat 679.4 Kcal
% Daily Value*
Total Fat 75.49g 116%
Cholesterol 58.85mg 20%
Sodium 1380.35mg 58%
Potassium 1905.7mg 41%
Total Carbs 179.43g 60%
Sugars 111.62g 446%
Dietary Fiber 2.83g 11%
Protein 17.89g 36%
Vitamin C 0.3mg 0%
Iron 0.8mg 4%
Calcium 121.7mg 12%
Amount Per 100 g
Calories 377 Kcal (1578 kJ)
Calories from fat 178.07 Kcal
% Daily Value*
Total Fat 19.79g 116%
Cholesterol 15.42mg 20%
Sodium 361.79mg 58%
Potassium 499.48mg 41%
Total Carbs 47.03g 60%
Sugars 29.26g 446%
Dietary Fiber 0.74g 11%
Protein 4.69g 36%
Vitamin C 0.1mg 0%
Iron 0.2mg 4%
Calcium 31.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 34.5
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top