Chocolate Peanut Butter Mug Cake | Em's Kitchen
How to Make Soft & Rich Chocolate Peanut Butter Cake in Microwave | Eggless Mug Cake
INGREDIENTS
3 tbsp all-purpose flour
1 1/2 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/4 tsp baking powder
3 1/2 tbsp milk (any kind will work)
1/2 tbsp oil (vegetable, canola, sunflower, coconut)
1 tbsp peanut butter
Mix all the ingredients, then microwave for 1 minute and 15 seconds.
(1000 watt microwave used)
For the drizzle: microwave 1 teaspoon of peanut butter for 10-15 seconds. Enjoy!
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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:
Eggless Peanut Butter Cake | Peanut Butter Chocolate Cake ~ The Terrace Kitchen
Are you looking for any better and healthy alternative for butter or oil in your cakes? We have got you a perfect recipe that uses Disano peanut butter instead of dairy butter or vegetable oil in the cake. Moreover, it adds a nutty flavor to the cake that is simply irresistible.
You can buy Disano peanut butter at
Explore complete range of Disano products at
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Amazing Double Chocolate Peanut Butter Pie | Vegan, No Bake & Gluten Free
Crystal shows us how she makes her Double Chocolate Peanut Butter Pie! This is honestly the best dessert I've ever had and it's all vegan, gluten-free, easy to make and you don't even have to bake it!
We thought this would be a good video to post now considering Valentines Day is in a few days, but it's also great for any celebration really!
Let us know your thoughts of it in the comments down below? Let Crystal know if you want to see her in more videos too.
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Recipe:
Double chocolate peanut butter pie recipe
Crust:
3/4 cup oat flour
1 1/2 cups pitted medjool dates, packed
2/3 cup cocoa powder
2 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
Peanut butter layer - OMIT if peanut free!
1/3 - 1/2 cup natural peanut butter
Chocolate ganache
1 package of firm SILKEN tofu
1 3/4 cup chocolate chips, melted
1 tsp vanilla extract
Decorations (optional):
melted chocolate
natural peanut butter
crushed roasted peanuts
Directions:
1. Place all the crust ingredients into a food processor and process until dough forms.
2. Press dough into a shallow dish, creating a thin crust layer.
3. Place peanut butter on the crust and work from the middle of the crust outwards, spread the peanut butter over the crust.
4. Melt the chocolate chips for the ganache layer by putting them in the microwave for 30 second intervals (stirring each time) until melted.
5. Put the silken tofu and vanilla into a blender and pour melted chocolate into the blender and blend until smooth (20-30 seconds).
6. Gently spoon the ganache onto the peanut butter layer, careful not to mix the layers. Smooth over as best as you can.
7. Place pie in the fridge to firm up for 2 hours. After 2 hours it is ready to eat!
8. Enjoy the pie as is or add decorations by drizzling melted chocolate and peanut butter on top and adding crushed peanuts. ENJOY!
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Peanut butter pound cake by Charles
1 cup of butter ,half a cup of creamy peanut butter ,2 cups of sugar ,one cup of firmly packed brown sugar, 5 eggs ,3 cups of all-purpose flour ,1/2 teaspoon of baking powder ,1/4 teaspoon of baking soda ,one half teaspoon of salt ,one cup of milk and one tablespoon of vanilla extract.
icing- 2 cups of powdered sugar ,one third cup of creamy peanut butter ,a pinch of salt and 1/2 cup evaporated milk.
bake on 350 for 55 minutes to 65 minutes
WENDY'S PEANUT BUTTER CAKE with PEANUT BUTTER FROSTING
WENDY'S PEANUT BUTTER CAKE w/ PEANUT BUTTER FROSTING
✝I can do all things through Christ who strengthens me PHILIPPIANS 4:13
1 box YELLOW CAKE MIX (15.25 ounce) (432 grams)
1/2 cup VEGETABLE OIL
1 cup MILK
4 Eggs
1 teaspoon VANILLA EXTRACT
1/2 cup PEANUT BUTTER
Mix all ingredients together for two minutes on medium speed with an electric mixer. Pour into 8 or 9 cake pans that have been greased and floured. For dark colored non-stick pans bake 325 degrees F for 25 to 30 minutes. For glass or light colored metal pans bake 350 degrees for 25 minutes until a toothpick inserted comes out clean. Cool on the counter for `15 minutes and then on a wire wrack in the freezer for an hour.
PEANUT BUTTER FROSTING
16 ounce (1 pound) Container of VANILLA FROSTING
1/2 cup PEANUT BUTTER
1 teaspoon VANILLA EXTRACT
Stir all the ingredients together until smooth and well incorporated.
Frost the cakes between the layers and top and sides.
OPTION: Chop a package of SALTED PEANUTS (1.75 ounce) (4 grams) and sprinkle on top of the cake. Gently press into the cake with your fingers. ENJOY!!