Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle Recipe

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Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle
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Ingredients
24
Count
Nutrition
1798
Calories
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Ingredients:

Directions:

  1. For brittle: 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.
  2. For cake: 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).
  3. 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.
  4. For filling and frosting: 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.
  5. 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).
  6. 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.
  7. Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.
  8. * An Italian cream cheese; sold at many supermarkets and at Italian markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1797.72 Kcal (7527 kJ)
Calories from fat 849.25 Kcal
% Daily Value*
Total Fat 94.36g 145%
Cholesterol 73.56mg 25%
Sodium 1725.43mg 72%
Potassium 2357.62mg 50%
Total Carbs 223.78g 75%
Sugars 139.78g 559%
Dietary Fiber 3.03g 12%
Protein 22.62g 45%
Vitamin C 0.3mg 1%
Iron 1mg 6%
Calcium 151.6mg 15%
Amount Per 100 g
Calories 376.95 Kcal (1578 kJ)
Calories from fat 178.07 Kcal
% Daily Value*
Total Fat 19.79g 145%
Cholesterol 15.42mg 25%
Sodium 361.79mg 72%
Potassium 494.35mg 50%
Total Carbs 46.92g 75%
Sugars 29.31g 559%
Dietary Fiber 0.64g 12%
Protein 4.74g 45%
Vitamin C 0.1mg 1%
Iron 0.2mg 6%
Calcium 31.8mg 15%

* 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
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Recipe Tags

Weightwatchers Points

  • 43.2
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

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

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