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
Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
Check out the recipe here:
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Chocolate Peanut Butter Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Peanut Butter Bars. I just love the combination of dark chocolate and peanut butter in this three layer bar. The top layer is a smooth and shiny Chocolate Ganache covered with crunchy bits of peanuts. Next comes a no bake Peanut Butter Filling that's deliciously soft and fluffy with a creamy smooth texture. The bottom layer is a sweet and grainy Graham Cracker Crust that contrasts so nicely with the creaminess of the top two layers. My favorite way to eat these bars is cold from the fridge but they are also good at room temperature .
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I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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The original recipe located here:
How to Make a Peanut Butter Crunch Cake | Fast Cakes Ep02
One of Buddy Valastro's best bakers, Chad Durkin, shows how to add a little flair to a moist chocolate box mix cake by making a fast and simple peanut butter crunch cake at Carlo's Bakery's headquarters.
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PEANUT BUTTER CRUNCH CAKE RECIPE
CHOCOLATE CAKE
1 ½ cup Cake Flour
1 ½ cup Sugar
8 Tbs Unsalted Butter
1/3 cup Cocoa powder
1 tsp Baking Soda
¼ tsp Baking Powder
1/3 cup Unsweetened Chocolate (melted)
½ cup Hot Water
2 extra large Eggs
½ cup Buttermilk
Preheat oven to 350F
Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean.
CANDIED PEANUTS
1 ½ cup Toasted Peanuts
2 oz Rum
½ cup Sugar
PEANUTBUTTER ICING
2 cups Unsalted Butter
5 cups Powdered Sugar
1 Tbs Vanilla Extract
¼ tsp Sea Salt
3 Tbs Water (room temp)
1 cup Peanut Butter
Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy.
Add Peanut Butter or any other flavorings at this point (Nutella, Fudge….YUM!)
Starring Buddy Valastro & Chad Durkin
Executive Producer: Art Edwards
Produced by Andy Mills & Cakehouse Media
Culinary Producers: Chad Durkin & Erin McGinn
Music:
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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Peanut Butter Cake With Peanut Butter Frosting
If you have a peanut butter-loving family, they're going to love this peanut butter cake with peanut butter frosting recipe from the first melt-in-your-mouth bite. It features a tender peanut butter-flavored cake made from scratch with a deliciously creamy peanut butter cream cheese frosting.
Ready to give it a go? Click here: