Chocolate-peanut Butter Cake With Cream Cheese And... |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
this cake looked so good... that I thought I would post the recipe.... the recipe and the photo are from Bon Appétit | March 2005 Ingredients:
filling |
2 1/4 cups heavy whipping cream |
1/2 cup (packed) golden brown sugar |
12 ounces bittersweet or semisweet chocolate, finely chopped |
1/2 cup old-fashioned (natural) chunky peanut butter |
cake |
2 1/2 cups all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature |
1/2 cup old-fashioned (natural) chunky peanut butter |
1 pound golden brown sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup buttermilk |
frosting |
1 1/2 8-ounce packages cream cheese, room temperature |
2 cups powdered sugar, divided |
6 tablespoons (3/4 stick) unsalted butter, room temperature |
1 teaspoon vanilla extract |
3/4 cup chilled heavy whipping cream |
butterfinger candy bars, coarsely chopped |
glazed peanuts |
Directions:
1. For filling:
2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
3. For cake:
4. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
5. Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
6. For frosting:
7. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
8. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
9. Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
|
|