How To make Chocolate Peanut Butter Crunch Cake
Chocolate peanut butter -swirl: 1 c Semi sweet chocolate chips -
-- melted 1/4 c Peanut butter
Crumbs: 1 1/2 c Unbleached flour
1 c Brown sugar; packed
1 Margarine; softened
1/2 c Peanut butter
Cake: 2 Egg whites; whipped
1/2 c Skim milk; room temp
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Baking soda
Recipe by: Anita A. Matejka
Preheat oven to 350. Prepare a 8" square baking pan with cooking spray and flour. To prepare chocolate peanut butter swirl, melt the chocolate chips and peanut butter in a small saucepan over low heat, stirring often until smooth. Remove from the heat; let cool while preparing the crumbs and batter. To prepare crumbs, combine the flour, brown sugar, margarine, and peanut butter in a mixing bowl until the mixture forms crumbs. Remove 3/4 cup (tightly packed) of the mixture and set aside. To prepare cake, add egg whites, milk, vanilla, baking powder, and baking soda to the remaining crumbs in the mixing bowl until thoroughly moistened. Spread half of the batter in the prepared pan; gently streak half of the chocolate peanut butter mixture over the top. Repeat with the remaining batter and chocolate peanut butter mixture. Scatter the reserved crumbs over the top, pressing them in gently so they adhere to the batter. Bake for about 50 minutes or until crumbs and top of the cake are firm. Cover the pan loosely with aluminum foil, if the cake is getting too dark during baking, loosely cover it with a piece of aluminum foil. Let the cake cool in the pan on a wire rack for 15 minutes. Loosen around the sides of the pan, then carefully invert onto the rack and turn right-side-up. Cool completely before serving. -----
How To make Chocolate Peanut Butter Crunch Cake's Videos
Chocolate Peanut Butter Crunch Cake recipe
This cake pays homage to the peanut butter-chocolate combo we all adore.
In her recipe, Alejandra Ramos uses full fat Greek yogurt for a soft, moist cake and adds a cup of coffee to to the batter which heightens the chocolate flavor of the cocoa. Topped with a crunchy peanut butter frosting and chopped nuts, one taste of this cake is a bite full of yummy.
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ALLISON PECCA, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
CHOCOLATE PEANUT BUTTER MOUSSE CAKE | Recipe | Dessert | Delicious Chocolate Cake | Baking Cherry
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#cake #recipe #dessert
Chocolate Peanut Butter Mousse Cake Recipe. Learn how to make this rich and fluffy chocolate cake with a delicious peanut butter mousse, topped with milk chocolate ganache.
Amazing Chocolate Peanut Butter Cake Recipe Using Cake Mix
If you are a fan of peanut butter desserts, you will love this amazing chocolate peanut butter cake recipe using cake mix. It is hard to resist the amazing flavors, as they pair so well together. This cake will be a hit at any party or event you go to.
#peanutbutter #chocolatepeanutbuttercake #peanutbuttercakerecipe
CHOCOLATE PEANUT BUTTER CAKE TUTORIAL!
CHOCOLATE PEANUT BUTTER CAKE TUTORIAL: In this video, I take you step-by-step as I create this delicious Chocolate Peanut Butter Cake! This tutorial features how to make peanut butter icing, chocolate icing and chocolate simple syrup. I also show you how I ice my cakes using the upside down method for sharp cake edges and how I achieve perfect stripes using a decorating comb. Enjoy!
Intro - 00:00
Peanut Butter icing- 00:16
Chocolate Icing- 01:14
Chocolate Simple Syrup- 02:48
Prepping the Cake- 03:28
Icing the Cake- 05:24
Using the Decorating Comb - 07:09
Creating Stripes- 08:00
Adding the Drip- 09:45
Finishing Touches- 10:46
PEANUT BUTTER ICING INGREDIENTS
1 Stick of Butter, softened (113 g)
1 Cup of Peanut Butter, smooth not crunchy (198 g)
2 cups Powdered Sugar (396 g)
5 Tablespoons of Milk (75 ml)
CHOCOLATE ICING INGREDIENTS
6 Sticks of Butter, softened (680 g)
2 Cups 100% Unsweetened Cocoa Powder, sifted (170 g)
10 cups Powdered Sugar (1,130 g)
1 Cup of Milk (237 ml)
4 Teaspoons of Vanilla Extract (19.7 ml)
CHOCOLATE SIMPLE SYRUP INGREDIENTS
1 Cup of Water (237 ml)
1 Cup of Granulated Sugar (113 g)
2 Tablespoons of Cocoa Powder (28 g)
1 Teaspoon of Vanilla Extract (28 g)
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an attempt at a ✨ peanut butter + chocolate crunch cake ✨
today, we attempt to make a peanut butter + chocolate crunch cake!
here is the recipe that we used:
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???? INGREDIENTS ????
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chocolate caramelized puffed rice:
- 2 cups|70 grams puffed rice
- 2 tablespoons|35 grams light corn syrup
- 1 tablespoon + ¾ teaspoon|18 grams granulated sugar
- 2 ½ ounces|70 grams milk or dark chocolate
peanut butter mousse:
- 1 tablespoon + ½ teaspoon|11 grams unflavored powdered gelatin
- ¼ cup|60 ml cold water
- ⅔ cup|160 grams whole milk
- 5 large egg yolks
- ½ cup|100 grams granulated sugar
- 1 cup|225 grams creamy peanut butter
- 1 ⅔ cups|400 grams heavy cream
dark chocolate ganache:
- ¾ cup + 3 tablespoons|220 grams heavy cream
- 3 tablespoons|45 grams whole milk
- 7 ¼ ounces|220 grams semisweet or bittersweet dark chocolate, chopped
- 1 ½ tablespoons|45 grams unsalted butter, at room temperature
Baking & Baking: Episode 8 Chocolate Peanut Butter Crunch Cake!
Hey guys sorry for the late upload! I hope you guys enjoy and thank you to Chef Dominique Ansel for the recipe! It doesn’t look the same but I tried and it taste pretty good! Enjoy the video and my attempt!
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