The Best Chocolate Brownie Cake | Decadent Chocolate Peanut Butter Cake | Birthday Cake
In today's video I take on a decadent chocolate peanut butter cake for my son's birthday. There are a lot of elements to this cake. Brownie cake layers, peanut butter frosting/filling, raspberry filling, and a chocolate ganache drip. Wow! It was absolutely delicious, especially with a glass of milk. Full recipe is below. Enyoy!
Brownie Cake Layers
1 stick unsalted butter
8 ounces semisweet baking chocolate, chopped
1 cup granulated sugar
2/3 cup dark brown sugar
3/4 cup all-purpose flour
1 cup unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
5 large eggs, at room temperature
1/2 cup fresh vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
In a heatsafe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
To the cooled chocolate mixture whisk in the eggs, one at a time, Whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine.
Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles.
Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven.
Peanut Butter Frosting
2 sticks unsalted butter, at room temperature
1 cup creamy conventional peanut butter
2 1/2 cups (313 grams) powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon fine salt
Raspberry Filling
1 jar quality raspberry preserves (strained if it has seeds)
1/2 cup fresh raspberries, chopped
Hand full of whole raspberries to put on the filling when assembling cake
Chocolate Ganache
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
Pour simmered cream over chocolate and stir. Let it thicken for about 15 minutes.
Chopped peanut butter cups, optional
0:00 - Intro
0:43 - Making Cake Layers
2:59 - The Next Day/Chilling Layers
3:22 - Peanut Butter Frosting
4:03 - Raspberry Filling
4:49 - Assemble Cake
6:15 - Crumb Coat
6:40 - Frosting Cake/Smoothing Out
7:02 - Make Chocolate Ganache
7:16 - Chocolate Ganache Drip
7:37 - Peanut Butter Cup Decoration
8:23 - Cake Tasting
9:06 - The Dogs: Sam/Roxy/Frodo
9:28 - Thanks For Watching
Royalty Free Music - Sweet by Bensound
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Chocolate Peanut Butter Lava Cakes Recipe! | Mother's Day Baking with Anna Olson!
Live Chocolate Peanut Butter Lava Cakes Recipe! Mother's Day Baking with Anna Olson Live! Professional Baker Anna Olson shows you how to make an amazing Chocolate Peanut Butter Lave Cake LIVE for Mother's Day!
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Recipe
Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)
Directions
1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the centre of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.
To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.
Makes 6 individual desserts
Burnt Honey Caramel
Ingredients
100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter
Directions
Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.
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Instant Pot Chocolate Peanut Butter Marble Cake | PTV Bakes | How to Bake a Cake
Hello Villagers!
Arnie and Doug bake a chocolate peanut butter marble cake in the Instant Pot. It's so simple; it's so tasty. You have to try it. It's like a Reese's Peanut Butter Cup for adults.
Here's the recipe...
Cake Batter
2 ounces bittersweet chocolate, chopped
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup natural unsalted peanut butter
Ganache
2 tablespoons heavy whipping cream
1 1/2 ounces semisweet chocolate, chopped
Peanut Butter Glaze
1/4 cup powdered sugar
1 1/2 tablespoons natural peanut butter
1 tablespoon milk
Coat a 3-cup bundt pan with baking spray. Melt the chocolate in the microwave in 30-second increments until right consistency. Set aside to cool.
In a small bowl stir together the flour, baking powder, and salt; set aside.
In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined. Add the eggs one at a time making sure to incorporate each egg completely. Add vanilla extract, then the flour mixture and beat just until mixed.
Divide batter in half; pour half of batter into a separate bowl; stir in the melted chocolate. Stir peanut butter and remaining batter in a second bowl.
Put alternate spoonfuls of chocolate and peanut butter batter in the bundt pan. Even out the batter on top. Using a bamboo skewer (or small spatula), swirl the batters together.
Add 1 cup of water to the Instant Pot. Using a silicone sling (shown in video) place the cake pan in the Instant Pot. Secure the lid on the pot. Close the pressure-release valve.
Select High Pressure and cook for 23 minutes. When the cake is done, use a quick release on the Instant Pot.
Remove the cake and sling from the Pot. The cake will need to cool for 10 minutes. Then, flip the pan over on a cooling rack to remove cake. Let cake cool to room temperature.
For Ganache, warm the heavy cream in a microwave for 30 seconds, then add chocolate and combine.
For Peanut Butter Glaze, and the powdered sugar, peanut butter, and milk together. Whisk until smooth and pourable.
Drizzle the ganache and glaze over the cooled cake. Top with chopped peanuts, if desired.
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How to Make Yellow Sheet Cake with Chocolate Frosting and Chewy Peanut Butter Cookies
Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting, ingredient expert Jack Bishop gives a primer on the world of dark chocolate, and gadget critic Lisa McManus shares her favorite gear for baking cookies. Finally, test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.
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Flourless Peanut Butter Chocolate Cake
We have to admit: our flourless chocolate cake is already fairly close to perfect. But, to satisfy that sweet-salty craving we sometimes can’t ignore, we gave our classic recipe an upgrade in the form of LOTS of peanut butter. Reese’s lovers—we think this will be the cake you’ve been dreaming of. It’s even richer than the original, and just as easy to create.
The best way to ensure your cake stays perfectly fudgy? Don’t over-bake it. Your cake should be done after no more than 35 minutes, but make sure to check it for around 30 minutes. If it’s just set in the middle and the top is no longer shiny, it’s good to go. After your cake is finished, it’s time to top it with the decadent chocolate ganache. While it may sound fancy, it’s perfectly simple to make: All you need to do is bring heavy cream to a simmer, then pour over chocolate chips. Let it sit for 1 minute, then whisk until smooth, and you’re done!
The fancy stripes are optional (but who doesn't love a little extra peanut butter?), so feel free to leave them off if you just don’t feel like it. If you do want an extra-special decoration, microwave peanut butter until smooth and melted, then spoon in horizontal lines on top of your ganache-covered cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake, and soon enough you’ll have an eye-catching presentation ready in a few seconds.
YIELDS:12 serving(s)
PREP TIME:10 mins
TOTAL TIME:1 hr 45 mins
CAL/SERV:427
Ingredients
Cooking spray
6 oz. bittersweet chocolate, roughly chopped
1/2 c. (1 stick) butter
1/2 c. smooth peanut butter, plus 3 tablespoons, divided
1 c. granulated sugar
4 large eggs
1/2 c. unsweetened cocoa powder, preferably Dutch process
3/4 c. chocolate chips
6 tbsp. heavy cream
Directions
Step 1
Preheat oven to 350° and grease an 8” springform pan with cooking spray. Place a small saucepan filled about halfway with water over medium heat and bring to a simmer.
Step 2
Place chopped chocolate, butter, and ½ cup peanut butter in a heatproof bowl and set over the simmering pot, ensuring water does not touch the bottom of the bowl. Stir until completely melted. Turn off heat and remove the bowl from the saucepan.
Step 3
Whisk in sugar, then add eggs, one at a time, mixing well after each addition. Add cocoa powder and whisk until incorporated.
Step 4
Pour batter into prepared pan and smooth top. Bake until just set in the middle and the top is no longer shiny, 30 to 35 minutes. Let cool.
Step 5
Make ganache: Place chocolate chips in a small heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk until smooth.
Step 6
Place the remaining 3 tablespoons of peanut butter into a small microwave-safe bowl and microwave until melted, about 15 seconds.
Step 7
Remove the sides of the springform pan from the cake and place on a plate or platter. Pour ganache over the cake and smooth with an offset spatula.
Step 8
Using a small spoon, spoon peanut butter in horizontal lines on top of the ganache all the way down the cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake. Alternate dragging from top to bottom, then bottom to top with each line. Let set 15 minutes before slicing.
How to Make the BEST Butter Cake
One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make.
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