Chocolate Peanut Butter Bundt Cake Recipe
Chocolate Peanut Butter Bundt Cake Recipe
Chocolate Peanut Butter Pound Cake
Today, I'mma show y'all how to make a Chocolate Peanut Butter Pound Cake. Here's the stuff y'all gonna need.
3 sticks of butter
3 cups of sugar
2 3/4 cups of all purpose flour
4 tbsp cacao
1/4 tsp salt
1 tsp backing powder
1/2 cup of peanut butter
6 eggs
1 cup of buttermilk
For the chocolate sauce:
1 cup of heavy cream
1/2 cup of semi-sweet chocolate
6 Peanut Butter Cups
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피넛초코 마블파운드케이크 만들기 / Chocolate Peanut Butter Pound Cake
#피넛초코파운드케이크 #마블파운드케이크 #파운드케이크
안녕하세요 조이입니다.
여러분들은 초코와 피넛버터 조합을 좋아하시나요?
저는 이 조합을 좋아해서 리세스 피넛버터 초콜렛 같은 것도 좋아해요.
이번 파운드는 촉촉보단 묵직하게 만들어 본 레시피예요. 만들자마자 바로 먹으면 목이 좀 막힐 수 있어요. 밀봉해서 하루 숙성하시면 훨씬 더 부드럽게 드실 수 있습니다.
만들어 보시고 인스타그램에 #조이앤베이킹후기 해시태그 남겨주시면 빠르게 구경하러 갈게요. 후기 남겨주신 분 중 매달 2명을 추첨하여 기프티콘을 보내드리니 많이 자랑해주세요☺️
만들다 궁금한 게 생기시면 언제든 댓글 남겨주세요~!
◽️피넛초코 파운드
✔️재료: 박력분 90g, 코코아 파우더 5g, 설탕 80g, 소금 0.5g, 무염버터 50g, 땅콩버터 50g, 계란 80g, 바닐라 익스트렉 2g, 베이킹 파우더 2g
✔️틀: 오란다(대) 틀
*피넛버터 가루류(박력분 45g+베이킹파우더 1g)와 초코 가루류(박력분 45g+ 베이킹파우더 1g+코코아 파우더 5g)을 나눠서 계량하세요.
*모든 재료는 반드시 실온상태(19~22도)로 준비하세요.
*계량이 끝나면 오븐을 180도에서 20분 이상 예열하세요.
1. 틀에 버터칠 한 후 냉장고에 잠시 보관한다(또는 유산지를 재단한다).
2. 부드러운 실온버터와 땅콩버터를 중속(5단 중 3단)으로 30초 간 부드럽게 풀어준다.
3. 설탕, 소금을 넣고 부피가 커지고 버터색이 밝아질 때까지 중속으로 휘핑한다(1분 전후).
4. 계란과 바닐라익스트렉을 풀어서 5~7번에 나누어 넣고, 넣을 때마다 중속으로 30초 이상씩 섞는다.
5. 반죽의 절반(약 130g)을 다른 볼에 옮긴다.
6. 볼에 피넛버터 가루류(박력분 45g+베이킹파우더 1g)와 초코 가루류(박력분 45g+베이킹파우더 1g+코코아 파우더 5g)를 각각 체 쳐 넣고, 주걱으로 11자를 그리며 날가루가 보이지 않을 때까지 섞는다.
7. 반죽을 짤주머니에 각각 담은 후 틀에 지그재그로 넣는다.
8. 반죽 윗면을 오목하게 정리한 후 예열한 오븐에 넣고 180도에서 10분간 굽는다.
9. 10분이 지나면 틀을 꺼내서 오일을 묻힌 칼로 가운데를 그어서 5mm 두께의 홈을 만든다.
10. 다시 오븐에 넣어 170도에서 30분 전후로 굽는다(반죽 가운데에 꼬챙이를 찔러봤을 때 묻어나오지 않을 때까지 시간을 조절하면서 구우세요).
11. 오븐에서 꺼내면 바닥에 쇼크를 준 후 식힘망에 올려 완전히 식힌다. (완전히 식으면 랩에 밀봉해서 실온에 두고 하루동안 숙성시키면 맛이 더 풍부해져요.)
◽️ Chocolate Peanut Butter Pound Cake
✔️Ingredients: cake flour 90g, cocoa powder 5g, sugar 80g, salt 0.5g, unsalted butter 50g, peanut butter 50g, eggs 80g, vanilla extract 2g, baking powder 2g
✔️tin size: 16.5cm*8.5cm*6.5cm
Chocolate Peanut Butter Cake Recipe
This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.
Full printable recipe + tips:
More Cake Recipes:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
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For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.
#cake #chocolate #recipe #peanutbutter
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle:
Reese's Peanut Butter Pound Cake
(Expand SHOW MOTE for link to recipe) Chocolate, peanut butter and pound cake are a triple threat in this made from scratch cake.
See the FULL recipe here:
chocolate peanut butter cake | Most delicious chocolate cake | peanut butter cake |
This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy chocolate peanut butter frosting and a delicious chocolate ganache on top!
#easycookingwithdas #easycookingwithdas2
#cakerecipe
#chocolatecake
#chocolatepeanutbutter
#homemade_chocolate_cake
eggless chocolate cake recipe
ingredients:-
【Chocolate Sponge. pan size 6】
Eggs 4 PCs
sugar 100gm
1tsp vanilla extract
1tsp cake gel ( optional )
2tbsp water
100gm plain flour (maida)
1/4 tsp salt.
1/2 tsp baking powder
20gm cocoa powder
40gm melted butter.
Bake in preheated oven at 180℃ for 30-35 minutes.
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Chocolate peanut butter frosting:-
1cup unsalted butter (227gm)
1cup peanut butter (250gm)
100gm melted dark chocolate
1cup powdered sugar (130gm)
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Sugar syrup:-
1tbsp powdered sugar
1/2 cup hot water
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