Chocolate And Espresso Layer Cake With Peanut Butter Icing Recipes

CHOCOLATE ESPRESSO CAKE WITH PEANUT BUTTER FROSTING & RUM DRIZZLE RECIPE - (4.1/5)

Steps:

• To Make the Cake Layers: Position rack in center of oven; preheat to 325. Generously butter two 9-inch cake pans; dust with cocoa, tapping out excess. Line bottom of pan with parchment paper. Sift 2 cups cake flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth. Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake, invert again so top side is up. Cool completely. Mark each cake layer with toothpicks halfway up the sides; use the toothpicks as a guide to cut each cake layer in half. To Make the Frosting: In the bowl of a stand mixer, cream together the peanut butter and butter for 2-3 minutes. Add the powdered sugar, scrape the sides of the bowl and mix on high for one minute. Add the rum and vanilla and mix in. Add the heavy cream and beat until smooth; scraping the sides. Beat for 3 minutes on high. Use immediately For the Rum Drizzle: Put all of the ingredients into a medium size saucepan. Heat until bubbly and cook for one minute. Cool completely. Putting it all together: Spread a tablespoon of frosting in the middle of your cake plate to help hold cake in place. Brush crumbs from one cake layer and put in the middle of the plate. Drizzle one Tablespoon of rum drizzle over cake layer and spread 1 and 1/2 cups of frosting on cake, smoothing to edges. Repeat with all layers. I used the back of a small spoon to even the frosting along the edges but that's really optional. Swirl frosting over top of cake and either pipe rosettes in the center of the cake on the top or dollop additional frosting and swirl in center. Gently pour rum drizzle over cake; letting pool on top and drip down the sides. Serve.

MINI ESPRESSO CAKES WITH PEANUT BUTTER FROSTING

Steps:

• Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans
• Preheat oven to 350 degrees F.
• Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.
• In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.
• For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.
• Top mini loaves with peanut butter frosting.