Best 3 Chocolate And Espresso Layer Cake With Peanut Butter Icing Recipes

**Indulge in a symphony of flavors with our exquisite Chocolate and Espresso Layer Cake with Peanut Butter Icing.** This decadent dessert combines the richness of chocolate and espresso with the creamy smoothness of peanut butter, creating a taste sensation that will tantalize your taste buds. Dive into the detailed recipe and discover the secrets behind each layer of this magnificent cake.

**Chocolate and Espresso Layer Cake:** Experience the perfect harmony of chocolate and espresso in this moist and flavorful cake. Learn how to craft layers of rich chocolate sponge infused with the aromatic essence of espresso, resulting in a symphony of flavors that will leave you craving for more.

**Peanut Butter Icing:** Elevate your cake to new heights with our luscious peanut butter icing. This velvety smooth and creamy frosting is a delightful complement to the chocolate and espresso flavors. Discover the art of creating this irresistible icing, ensuring a perfect consistency and a burst of peanut butter flavor in every bite.

**Assembly and Decoration:** Transform your cake into a masterpiece with our expert assembly and decoration tips. Learn how to stack the layers, apply the icing evenly, and create stunning finishing touches with chocolate ganache and toasted peanuts. Impress your guests with a cake that not only tastes divine but also captivates the eye.

**Additional Recipes:**

- **Peanut Butter Blossoms:** Discover the secrets behind these classic cookies, featuring a soft and chewy peanut butter center enveloped in a crisp sugar coating.

- **Chocolate Mousse:** Indulge in the rich and airy texture of our chocolate mousse, made with premium chocolate and whipped cream.

- **Espresso Brownies:** Elevate your brownie game with the addition of espresso powder, resulting in a fudgy and intense chocolate experience.

- **Peanut Butter Fudge:** Delight in the creamy and decadent peanut butter fudge, a perfect treat for peanut butter enthusiasts.

- **Espresso Martini:** Sip on a sophisticated and invigorating espresso martini, combining vodka, espresso, and a hint of sweetness.

Let's cook with our recipes!

CHOCOLATE PEANUT BUTTER FROSTING

Chocolate Peanut Butter Frosting image

Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 7

Ingredients

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

Steps:

In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

Peanut Butter Layer Cake with Peanut Butter Frosting image

This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!

Provided by Food Network Kitchen

Categories dessert

Time 6h10m

Yield 12 to 14 servings

Number Of Ingredients 18

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
2/3 cup smooth peanut butter
1/2 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/4 cups granulated sugar
5 large egg whites
Pinch fine salt
1 1/4 cups smooth peanut butter
4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
1/2 teaspoon pure vanilla extract
Crushed peanut brittle, for decorating

Steps:

For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.

PEANUT CHOCOLATE CAKE

Peanut Chocolate Cake image

Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup whole milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,

Nutrition Facts : Calories 863 calories, Fat 45g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 685mg sodium, Carbohydrate 106g carbohydrate (81g sugars, Fiber 3g fiber), Protein 14g protein.

Tips:

For the best flavor, use high-quality chocolate and espresso powder. Look for chocolate with a cocoa content of at least 70% and espresso powder that is finely ground.
Make sure all of your ingredients are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smooth batter.
Do not overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cakes in a preheated oven. This will help the cakes rise evenly.
Let the cakes cool completely before frosting them. This will help the frosting set properly.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to decorate the cake.

Conclusion:

This chocolate and espresso layer cake with peanut butter icing is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate and espresso is a classic pairing, and the peanut butter icing adds a sweet and nutty flavor that takes this cake to the next level. With its rich flavor and beautiful presentation, this cake is sure to impress everyone who tries it.