Best 6 Heavenly Dark Chocolate Cake With Peanut Butter Frosting Recipes

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
• In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
• Add 1 cup of powdered sugar and mix until blended.
• Add 2 tablespoons of heavy cream and beat until completely blended.
• Add in the remaining cup of powdered sugar. Beat for 1 minute.
• Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
• Beat for 2-3 minutes until the frosting is light and fluffy.
• *Add in ½ teaspoon of vanilla if desired.
• Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
• Sprinkle with chopped candies if desired.

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
• Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
• Frosting: Combine ingredients in a large bowl, mix until smooth.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a medium saucepan, combine the half and half cream and the cocoa powder; bring to a light boil, stirring constantly.
• Remove from the heat.
• Add in the remaining ingredients; beat at medium speed.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

PEANUT BUTTER-PRETZEL BROWNIES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.
• In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.
• In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.
• Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.
• In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.