How to Make a Chocolate Peanut Butter Cream Cake (from Anna's New Book)! | LIVESTREAM
Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
Tune in and bake with Anna! This cake is reminiscent of a peanut butter cup. It combines a mild but rich chocolate cake with an almost mousse-like peanut butter cream and an out-of-this-world double chocolate fudge frosting and filling. At once salty and sweet, airy and dense, this cake satisfies all of your cravings.
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• Recipe •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 1 hour, plus chilling
Cook Time: 35 minutes
The cake will keep uncovered in the fridge for up to 4 days.
• Ingredients •
Cake
4 oz (120 g) dark baking/couverture chocolate, chopped
¾ cup (175 mL) boiling water
1½ cups (300 g) packed light brown sugar
1 cup (250 mL) buttermilk
⅔ cup (160 mL) mayonnaise
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
⅓ cup (40 g) Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chocolate Fudge Sauce & Filling:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Peanut butter cream & assembly:
1 cup (250 g) smooth peanut butter
1 (8 oz/250 g) pkg cream cheese, softened
¾ cup (100 g) icing sugar, sifted
2 tsp vanilla extract
1 cup (250 mL) whipping cream, whipped to soft peaks
• Directions •
1. Preheat the oven to 350°F. Grease three 8-inch cake pans, then line the bottoms with parchment paper and dust sides with flour.
2. Melt the chocolate. Place chopped chocolate into a bowl and pour boiling water overtop, letting it sit a minute. Whisk to melt (don’t worry if mixture appears grainy). Set aside.
3. Mix the cake batter by hand. Whisk brown sugar, buttermilk, mayonnaise, eggs and vanilla by hand in large bowl until combined. Sift flour, cocoa powder, baking powder, baking soda and salt into bowl and whisk until no visible lumps. Whisk in chocolate mixture (the batter will be fluid) and divide evenly between three prepared cake pans, tapping out any excess air bubbles.
4. Bake the cakes for 30 minutes, until a tester inserted in the cake centre comes out clean. Allow cakes to cool for 15 minutes, then turn out onto a rack to cool completely.
5. Cook the sauce base. Bring cream, cocoa powder, granulated sugar, brown sugar and corn syrup to simmer over medium heat, whisking often, until smooth.
6. Add remaining ingredients. Stir in chocolate and butter and return to simmer while whisking constantly. Stir in vanilla and salt and remove from heat. Cool to room temperature, then chill at least 4 hours before using. Store in airtight container in the fridge up to 3 weeks or the best-before date of your cream, whichever is sooner.
7. Prepare the peanut butter cream. Beat peanut butter and cream cheese until smooth. Beat in icing sugar and vanilla, then fold in the whipped cream until smooth and evenly incorporated. Chill until ready to assemble.
8. Assemble the cake. Place first cake layer on a platter. Spoon half of peanut butter cream into a large piping bag (no tip needed) and half the fudge filling into another. Pipe a ring of peanut butter cream around the outside edge of the cake. Pipe a ring of fudge just inside the peanut butter ring. Keep repeating, alternating between the fillings until reaching centre. Place second cake layer on top and repeat piping, then top with the third cake layer. Spread layer of peanut butter cream on top and around sides until smooth, then pull off some cream from the sides to reveal cake layers (“naked style”) or cover the sides of the cake completely. Chill cake for 30 minutes to make decorating easier.
9. Decorate cake. Melt ¾ cup of fudge filling over low heat until fluid but not runny. Pour into small piping bag (no tip needed) or squeeze bottle. Starting at the top edge of the cake, squeeze drips of filling down as you rotate the cake, creating a drip effect—the drips should ideally run just halfway down the cake. Drizzle any remaining melted filling on top, and spread across using a palette knife. Chill for 20 minutes.
10. Finish the decorations. Spoon remaining peanut butter cream into one small piping bag (or multiple with different tips), and remaining fudge into another. Pipe dots and swirls of these frostings on top of the cake in a random pattern. You can pipe a ring around the top edge or completely cover the top of the cake, if you wish. Chill fully assembled cake for at least 2 hours before serving.
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Amazing Peanut Butter Brownies Recipe
This Peanut Butter Brownies recipe makes for a decadent and rich treat. These homemade fudgy brownies are perfect for peanut butter lovers with lots of creamy peanut butter swirled throughout the chocolate brownie batter. Made from scratch and without a mixer, these fudgy treats come together quickly and easily.
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Chocolate Marble Banana Bundt Cake | Sally's Baking Recipes
This chocolate marble banana Bundt cake is moist, buttery, and full of banana flavor. You'll bake it in a Bundt pan and swirl it with real chocolate ganache so each bite has a delicious fudge-like ripple.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #chocolatebananabundtcake
• More of Sally's baking recipes:
Marble Cake ????
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Indulge in the Decadent Flavor of Peanut Butter Chocolate Marble Cake
Are you a fan of the classic combo of peanut butter and chocolate? Then you'll love this amazing recipe for a marble cake that combines both flavors in one irresistible dessert!
In this video, we'll show you step-by-step how to make this delicious cake from scratch. We'll start by preparing the chocolate and peanut butter batters separately, then we'll show you how to create the beautiful marble effect that gives this cake its signature look.
Looking for a fun and delicious new recipe to try, this peanut butter chocolate marble cake is sure to be a hit with everyone who tries it. So grab your mixing bowl and spatula, and let's get started!
The recipe will be down below. ????????????
Music From: Epidemic Sound
Editing by: Christoper McTiernan
peanut butter marble cake recipe from 2000's
2 1/4 c flour
1 1/2 c sugar
1/2 c peanut butter
1 1/4 c milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 eggs
3 tbsp baking cocoa
1/8 tsp baking soda
preheat oven 350°F/176°C
grease and lightly flour your desired pan
in a large bowl, combine the first 8 ingredients with an electric mixer on low and constantly scrape sides. then beat on high for 3 mins, constantly scraping sides.
pour about 3 cups or 2/3 of the batter into you pan of choice.
stir in cocoa and baking soda into the remaining batter. Drop the chocolate batter by teaspoonfuls on the peanut butter batter. take a butter knife and run through the batter in s shaped pattern, for marbled design. turn the pan by 1/4 and continue the pattern until whole cake is marbled with s pattern.
Bake for 40 - 45 min for 9 x 13 pan, 9 in round is 30 - 35 mins, 8 in round is 20 - 25 mins or until toothpick comes out clean from checking at center or until cake springs back by finger lightly touching center.
Frost with what ever frosting you want!
Peanut Butter Buttercream Frosting with Hot Fudge:
3 c powdered sugar
1/3 c butter
1 1/2 tsp vanilla
1/4 c milk
1/4 c peanut butter
in med bowl, mix powdered sugar and butter. stir is vanilla, milk and peanut butter; beat until smooth. Spread over cake, then if desired, drop spoonfuls of hot fudge topping randomly all over top, then use butter knife and make s patterns in frosting to make marbled frosting as well.
Peanut Butter Brownies Recipe | Fudgy Brownies | Flaky Brownies
Fudgy Peanut Butter Brownies:
Recipe:
2 eggs
1 cup powdered sugar
1/2 cup oil or butter
1/2 cup flour
1/3 cup cocoa powder
Few drops of vanilla/chocolate essence
1 tsp coffee dissolved in 1 tbsp milk/water(optional)
Half cup of any melted cooking Chocolate/nutella/chocolate chunks/chocolate chips (all optional) *MAKE SURE IT'S AT ROOM TEMP
2 Pinch of salt
Peanut butter 5 tbsp.
Tip:
*For eggless brownie
Replace 1 egg with ¼ cup of yogurt (try using hungcurd so you get no water)
1 egg= ¼ cup yogurt
2 eggs= ¼ +¼ cup yogurt.
*For cakey Brownies
Add 1 tsp baking powder
Method:
Preheat the oven at 180°C for 20 minutes.
Same for stove baking. (Watch Stove baking tips by BushraRajput)
Stove baking tips:
Grease the pan, keep aside.
*Pan size 7*7, you can use any oven proof dish.
Sift flour, cocoa powder and salt.
Beat eggs with sugar then add oil or beat sugar with oil and then add eggs. Makes no difference.
Keep beating for 1 - 2 mins.
Add vanilla essence and coffee mix.
Add chocolate and beat till mixed properly.
Add your dry mix to the wet mixture and fold. Don't use beater now.
Pour the mixture into the pan, drizzle peanut butter and bake at 150°C for 25-30 minutes same goes with stove baking check after 30 minutes to get the wet moist flaky texture. Donot over bake, let them remain soft and wet.
Enjoyy. ????
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