How To make Title: Chocolate Peanut Butter Pound Cake
Servings: 12
PEANUT BUTTER MOUSSE:
2 c powdered sugar
3/4 c smooth no salt peanut butter
2 T smooth no salt peanut butter
6 oz cream cheese
3 T whipping cream
2 egg white
CHOCOLATE MOUSSE:
1 c whipping cream
1/3 c sugar
8 oz bittersweet chocolate
1 1/2 t instant espresso powder
2 1/2 T hot water
3 egg yolk
CHOCOLATE GLAZE:
2/3 c whipping cream
5 T butter
5 oz semisweet chocolate
GARNISH:
1/3 c fresh raspberry
fresh mint sprigs
*Can use semisweet chocolate, chopped. PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan.) Set pan in freezer, propping to hold angle. Freeze until mousse is firm, about 1 hour. CHOCOLATE MOUSSE - Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to med. bowl and refrigerate until well chilled. Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 min. Dissolve expresso powder in hot water in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. Let stand until batter is cooled to room temp., but not set. Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions. Set pan with frozen peanut butter mousse flat onto work surface. spoon chocolate mousse over frozen peanut butter mousse. Smooth top. cover pan. Freeze until chocolate is firm, 6 hours or overnight. GLAZE - Heat cream and butter in med. saucepan over low heat until cream simmers and butter is melted. Turn off heat. Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.
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Chocolate Cake recipe | 2 pound chocolate cake without oven| Bakery style |Eid special
Chocolate cake recipe .2 pound chocolate cake recipe .2 pound chocolate cake recipe without oven Bakery style.
Cakes are perfect dessert for celebrate happiness. you can try this recipe in ramazan & eid.
This fresh chocolate cake recipe is easy and delicious.
And can be prepared with scratch. The mouthwatering refreshing chocolate frosting gives it more beauty and taste.
Written recipe:
???? For 2pound Chocolate Sponge Cake:
8 Inches silver cake pan
For Dry ingredients :
Maida (All Purpose Flour) 1 cup ,100 G(-3 tbs )
Baking Powder 1tsp
Cocoa powder 3 tbs
For Wet Ingredients :
Ande (EGGS)(ROOM temoreture) 4
oil 2 tbs
Pisi Hui Cheeni (powdered Sugar) 1 cup,100G
Vanilla Essence 1 tsp (you can use chocolate essence)
???? For chcolate sugar Syrup :
Pani (water) 1/2 cup (you Can use Milk Also )
Sugar 2 tbs
Chocolate Ganache 1 tbs
???? For Chocolate Ganache :
Dark compound chocolate 200 G
Whipping Cream 1/2 cup
???? For whipping Cream Frosting :
Whipping cream 1 ,1/2 cup ,300 ml
Chocolate Ganache Half Or 3/4 Part
???? For decoration :
Chocolate Chips (dark) as per required
Chocolate Chips (white) as per required
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without oven
Chocolate Cake w/ Brown Sugar-Peanut Butter French Buttercream
Chocolate Cake w/ Brown Sugar-Peanut Butter French Buttercream
Formula Quantity: Approximately 6 lbs. total cake batter
NUMBER OF SERVINGS: VARIES - this extremely versatile formula makes enough excellent cake batter to give you several options: I suggest either using 1-10x3 spring form pan to make one huge cake sliced into 3 or 4 layers (OR) 2-9x2 cake pans (OR) 3-7X2 cake pans. However, you could just as well use this formula to make 24 standard size cupcakes or a large 13x9 rectangular cake!
*please note: I use almost all organic and non-gmo ingredients in my baking, but you can obtain similar, but not exact results using non-organic ingredients.
Chocolate Cake batter using American Biscuit Method:
Ingredients: (*IMPORTANT: ALL ING. @ ROOM TEMP.!)
2 1/2 C (375g.) A/P flour
1 C. (120g.) excellent cocoa (I like to blend Dutch process w/ regular)
2 1/2 t. (15g) baking soda
1t. (5g.) baking powder
1 1/2 t. (10g.) salt
1 1/4 C. (250g.) granulated sugar
1 1/4 C. (250g.) brown sugar
8 ozs. (225g) unsalted butter
2 1/2 liquid Cups full-fat buttermilk
3 large eggs
1 T. vanilla extract
7 ozs. bittersweet chocolate (70%+) - melted & cooled
Method: - prepare all cake pans + oven up to temp. @350*f
1) sift AND whisk ALL dry ingredients into your stand mixer bowl
2) cut your ROOM TEMP. butter into tablespoon size chunks
3) using a separate mixing bowl, whisk your buttermilk, eggs and vanilla together until smooth and well blended
4) using your paddle attachment, cut your soft butter chunks into the dry ingredients just until blended (mix on low for about 10 or 15 seconds)
5) with mixer on low begin adding in the buttermilk-eggs & vanilla mixture until well combined and smooth - do not overmix the batter
6) add in the melted and cooled-but-still-liquid chocolate and mix on low speed until you have a smooth cake batter (about 20-30 seconds)
7) using a rubber spatula, scrape the cake batter into your prepared pans and bake @ 350*f. for approximately 40-45 minutes (depending upon pan size) until a wooden skewer comes out clean - TRY NOT TO OVERBAKE THE CAKE SO IT REMAINS MOIST AND TENDER INSIDE!
8) cool cakes for atleast an hour in the pans and then invert and onto a wire cooling rack and remove the pan - COOL UNTIL COMPLETELY COLD AND SET - SLICE AS DESIRED BEFORE DECORATING.
Brown Sugar-Peanut Butter French Buttercream
Ingredients: (ALL @ ROOM TEMPERATURE!)
12 large egg yolks -(have these in a mixing bowl ready to go)
1 lb. 8 ozs. brown sugar
1/2 C. water
2 T. corn syrup
2 lbs. unsalted butter -(all cut into Tablespoon chunks and at the correct room temp. consistency)
1 T. vanilla extract
PLUS 10 OZS. COMPLETELY SMOOTH ROOM TEMP. PEANUT BUTTER
Method:
1) place the water and the brown sugar and the corn syrup into a heavy bottom saucepan and begin to bring up to EXACTLY 240*f. -VERY important to get the temperature correct so use an accurate candy thermometer
2) as your sugar solution begins to come to the boil, wash down any possible sugar crystals on the side of the pan with a pastry brush dipped in water
3) while your syrup boils up the correct temp., place your egg yolks into the bowl of your stand mixer and using your whisk attachment begin to whip the yolks until pale in color
4) keep your mixer whisking on med. speed and as soon as your sugar syrup comes to exactly 240*f., pull it off the heat and begin slowly drizzling the syrup down into the egg yolks along the inside of the mixer bowl until all of the syrup has been drizzled in - be careful not to hit the whisk - the mixture will immediately begin to thicken
5) continue to whisk the mixture on med high speed until the bottom of the mixing bowl is cool to the touch (at least 10-15 minutes)
6) as soon as the mixture is cool, add in your vanilla extract and then begin slowly adding in the unsalted butter chunks - 1 or 2 at a time until all the butter has been combined - buttercream should completely smooth and creamy with no lumps
7) as soon as your buttercream is done, slowly add in the peanut butter on low speed until smooth and creamy
SLICE AND DECORATE AS DESIRED - ENJOY!!!
Peanut Butter Cake
Peanut Butter Cake
15.25-ounce box French Vanilla or Yellow Cake Mix
1 cup Milk
1/2 cup Oil or Butter (I used coconut oil)
4 Eggs
1 teaspoon Vanilla Extract
1/2 cup Peanut Butter
Preheat the oven to 350 degrees F.
In a large bowl combine all the cake mix, milk, oil, eggs, vanilla and peanut butter with an electric mixer on medium speed for 2 minutes. Pour into greased 8-inch round cake pans and bake 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Let them cool for a few minutes then turn out onto a wire rack to cool completely.
Peanut Butter Frosting recipe:
1 pound (16-ounce) container Vanilla Frosting (your favorire)
1/2 cup Peanut Butter
1 teaspoon Vanilla Extract
Stir or mix together well and frost the cake immediately or cover with plastic wrap until ready to use. (I made a double batch of frosting to decorate with on top)
#cakemix
Peanut Butter Cake ???????? || Cake ???????? || Chocolate Cake ???????? #shorts
Chocolate Peanut Butter Cake
This cake is very simple to make and the frosting is divine. You will love every last bite.
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