Crunchy Milk Chocolate Peanut Butter Layer Cake Recipes

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CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE



Crunchy Milk Chocolate-Peanut Butter Layer Cake image

Make and share this Crunchy Milk Chocolate-Peanut Butter Layer Cake recipe from Food.com.

Provided by Vino Girl

Categories     Bar Cookie

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 26

2 cups sugar
2 tablespoons sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup boiling water, plus
2 tablespoons boiling water
1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 egg whites
1 tablespoon granulated sugar
1/2 cup dry roasted salted peanut, coarsely chopped
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
3 ounces milk chocolate, chopped
1 cup Rice Krispies
1 1/4 lbs milk chocolate, chopped
1 3/4 cups heavy cream, plus
2 tablespoons heavy cream, warmed

Steps:

  • Make the cake: Preheat the oven to 350°.
  • Butter and flour a 9-by-13-inch cake pan.
  • In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
  • In a medium bowl, whisk the eggs, milk, oil and vanilla.
  • Whisk the wet ingredients into the dry ingredients.
  • Whisk in the boiling water.
  • Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
  • Invert the cake onto a work surface.
  • Working carefully, slice the cake horizontally.
  • Reduce the oven temperature to 325°.
  • Make the filling: Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
  • In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground.
  • In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form.
  • Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
  • Using a rubber spatula, fold in the almond mixture.
  • Spread the meringue on the parchment to fill the rectangle.
  • Sprinkle the chopped peanuts on top.
  • Bake for about 20 minutes, until lightly browned and firm. Let cool.
  • In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
  • Remove from the heat and fold in the Rice Krispies.
  • Spread the mixture all over the meringue rectangle.
  • Transfer to the freezer and let cool completely.
  • Make the ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate.
  • Whisk in the cream until smooth.
  • Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
  • Assemble the cake: Place the bottom cake layer cut side up on a large board.
  • Spread one-third of the ganache over the cake.
  • Invert the filling onto the cake and peel off the paper.
  • Spread half of the remaining ganache over the filling, then top with the second cake layer.
  • Refrigerate until firm, at least 1 hour.
  • Using a serrated knife, trim the edges.
  • Spread the remaining ganache over the top and sides of the cake and refrigerate to set.
  • Cut and serve.

Nutrition Facts : Calories 746, Fat 45.3, SaturatedFat 17.2, Cholesterol 80, Sodium 586, Carbohydrate 76.6, Fiber 5.1, Sugar 54.4, Protein 14

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  • Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
  • Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
  • While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
  • Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
  • Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
  • Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
  • Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

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