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recipes:chocolate_peanut_butter_cake [2021/05/08 11:40] (current) mcf created |
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| + | Chocolate Peanut Butter Cake | ||
| + | (Epicurious) | ||
| + | YIELDMakes 16 servings | ||
| + | |||
| + | INGREDIENTS | ||
| + | |||
| + | Chocolate cake: | ||
| + | * Nonstick vegetable oil spray | ||
| + | * 1 1/4 cups all-purpose flour | ||
| + | * 1 cup sugar | ||
| + | * 3/4 cup natural unsweetened cocoa powder | ||
| + | * 1 1/2 teaspoons kosher salt | ||
| + | * 1 teaspoon baking soda | ||
| + | * 1/4 cup vegetable oil | ||
| + | * 1 teaspoon vanilla extract | ||
| + | * 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces) | ||
| + | |||
| + | |||
| + | Peanut butter buttercream: | ||
| + | * 1/2 cup sugar | ||
| + | * 1/4 cup egg whites (from about 2 large eggs) | ||
| + | * 1 1/2 teaspoon vanilla extract | ||
| + | * 1/4 cup creamy peanut butter | ||
| + | * 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes | ||
| + | * Kosher salt | ||
| + | * 1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces) | ||
| + | * 1/4 cup chopped unsalted, dry roasted pinenuts or peanuts | ||
| + | * | ||
| + | Special Equipment | ||
| + | An 8x8x2" cake pan | ||
| + | |||
| + | PREPARATION | ||
| + | |||
| + | For chocolate cake: | ||
| + | - Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. | ||
| + | - Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. | ||
| + | - Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack. | ||
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| + | |||
| + | For peanut butter buttercream: | ||
| + | - Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. | ||
| + | - Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes. | ||
| + | - Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt. | ||
| + | - Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. | ||
| + | - DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. | ||
| + | - Cut into 2" squares. | ||