Flourless Peanut Butter Cake With Chocolate Buttercream |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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not for the faint of heart. from the knead for speed - /2010/12/mission-possible-flourless-peanut-butter-cake/ Ingredients:
1 cup natural-style peanut butter |
1 cup packed dark brown sugar |
1/2 cup skim milk |
1/4 cup canola oil |
1 teaspoon baking soda |
3/4 teaspoon baking powder |
1/2 teaspoon pure vanilla extract |
1/4 teaspoon salt |
4 large eggs, separated |
1 cup salted butter, softened |
1 3/4 cups confectioners' sugar |
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, melted |
1/4 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350°F Line two cake pans with parchment paper.
2. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
3. Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
4. Gently fold egg whites into rest of ingredients until well-incorporated.
5. Divide batter evenly between cake pans. Bake for about 24 minutes. Remove cake from oven and let cool completely before frosting.
6. To prepare buttercream frosting, beat butter until fluffy. Add powdered sugar and beat until creamy. Add chocolate and vanilla.
7. Gently flip one cake over onto serving plate. Frost top of bottom layer. Gently flip out second layer over the first. Frost entire cake and decorate as desired.
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