Sunday, August 3, 2014

Goober Cake Gluten Free | Sweet Saturday!

Hi everybody and welcome back to Sweet Saturday! I haven't done one of these in a while and I apologize. Since I was out and about traveling I didn't have the opportunity to bake as much. Now that I am back however, I have some GREAT recipes coming your way.
This cake is definitely one of the better ones I have made and my family agrees, however you may want to invest in a gym membership after eating a slice or two. This cake is super rich and delicious but not very calorie friendly so I don't suggest eating this very often though it is very possible :)
A little warning; this cake takes a VERY long time to make at least in my experience so I would block out a pretty good chunk of time to do nothing but focus and enjoy baking this cake.
Overall though, I think that if you love peanut butter and chocolate you will without a doubt adore this cake. I made it with gluten free flour but if you don't have an allergy feel free to use regular flour!

Goober Cake Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups firmly packed brown sugar
1/2 cup unsalted butter at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup peanut butter
4 eggs
1 1/4 cups milk
Chocolate Ganache (recipe below)
Peanut Butter Frosting (recipe below)
Goober Cake Directions
Preheat the oven to 350 degrees.
Sift together the cake flour, baking powder, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, blend the brown sugar and the butter on medium until they are a smooth paste. With the mixer on low speed, drizzle the oil and the vanilla into the bowl until well combined. Increase the speed to medium-high and cream the mixture until it is fluffy, about 5 minutes. Blend in the peanut butter on low speed. Blend in the eggs on at a time. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly into three sections and smooth the tops. Bake in the over until the cakes are golden and firm and have small cracks forming on top, 28 to 32 minutes.
Remove the cakes from the oven and promptly run a thin knife around the edges of the pans to help the cakes retract evenly from the sides. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans. Let the cakes continue to cool on the rack, top side up, until they reach room temperature.
To assemble the cake, place one cake on a flat plate, top side up. Using about on third of the ganache, spread a thin layer onto the top of the cake. If the ganache is warm, pop the cake in the refrigerator to let the ganache firm up before you proceed. Next, spread a third of the peanut butter frosting over the ganache. Place the second cake on top of the frosted cake, also top side up. Cover it with a thin layer of ganache and a third of the peanut butter frosting as you did with the bottom layer. Top with the third cake and do the same with the ganache and peanut butter frosting.
This cake keeps up to 3 days at cool room temperature.
Chocolate Ganache Ingredients
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate chips
Chocolate Ganache Directions
Measure the chocolate into a small heat- resistant bowl. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin the slowly whisk the mixture until you have a smooth glossy frosting.
Leave the ganache in the refrigerator for about an hour stirring every 10 minutes until it stiffens to a spreading consistency.
Peanut Butter Frosting Ingredients
6 tablespoons unsalted butter at room temperature
1/2 cup peanut butter
2 1/2 cups sifted confectioners sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Peanut Butter Frosting Directions
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the confectioners sugar, cream, and vanilla and continue beating until the frosting is light and creamy about 3 minutes.
I hope you all enjoyed this recipe! Let me know if you try it out by commenting down below or sending me an email!
Talk to you all very soon!

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