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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How To make Title: Chocolate Peanut Butter Pound Cake's Videos
3 Easy One-Bowl Cakes | Melissa Clark | NYT Cooking
Get the recipes:
Blueberry Pecan Crunch Cake:
Cornmeal Poundcake:
Chocolate-Mayonnaise Cake:
Melissa Clark is here to share three variations of the speedy and highly adaptable one-bowl cake: blueberry pecan crunch cake, cornmeal poundcake and chocolate-mayonnaise cake. As Melissa explains, Almost any cake that you make can be turned into a one-bowl cake. Keep watching to see how it's done.
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Gooey Butter Cake: 1930s
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How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
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How to turn a box cake mix into a homemade PEANUT BUTTER CHOCOLATE POKE CAKE
Who would have ever thought that Chocolate and peanut butter would pair so beautifully, well, besides Reese’s! The nutty peanut taste compliments the sweet chocolatey flavors! I
Fully printable recipe here
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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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PEANUT BUTTER CAKE
TRIPLE THREAT PEANUT BUTTER CAKE
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 stick ( 8 Tablespoons) unsalted butter
1/2 cup creamy or crunchy peanut butter
1/3 vegetable oil
1 cup cold coffee
2 large eggs, beaten
1/2 cup half in half
1 tsp vanilla
1/2 tsp butter flavoring, optional
FROSTING
1/2 cup unsalted butter
1/2 cup creamy peanut butter
6 Tablespoons milk
1 tsp vanilla
3 cups powdered sugar
1/3 cup crushed dry roasted peanuts
Lets Make It-
Preheat oven to 350. Spray a 12x17 inch sheet pan with non stick spray. Set aside.
In a large bowl add the flour, sugar, soda and salt. Whisk to combine. Add butter to a small dish and melt in the microwave, add peanut butter and vegetable oil. Blend till smooth. Add to the dry ingredients along with the coffee, eggs, half n half, vanilla and butter flavoring. Combine with a spoon till smooth and transfer to the prepared sheet pan. Bake for 20 minutes. Remove from oven and make the frosting.
To a small saucepan, add the butter and peanut butter, bring to a boil, remove from heat and add the milk, vanilla and powdered sugar. Beat till smooth. If too thick to pour, add a bit more milk to thin out. Pour over the warm cake and sprinkle with the crushed peanuts and let completely cool to room temp. Cut into pieces and serve. This cake also freezes well. Remember ....food is for sharing...give a few to your neighbor! ????
Enjoy!