Saturday, May 21, 2016

Chocolate Peanut Butter Layered Cake!

Happy Weekend! We made it gang :) Yesterday was a pretty awesome day because my AUNT drove down to Florida from Atlanta!!! After seeing my last cake post she asked if I would make a cake upon her arrival this weekend. She chose the incredibly delicious (proud to call her my aunt) choice of chocolate and peanut butter. I decided to make a chocolate cake with peanut butter filling and chocolate frosting. I used the rest of the left over peanut butter frosting for decoration purposes too. Man is this rich friends....but SOOOOO good oh my word. My aunt (and entire family) LOVE this recipe. Enjoy at your own risk ;)
For The Cake
1 3/4 cups all purpose flour
1 3/4 cup sugar
3/4 cup unsweetened cocoa powder
1 teaspoon of baking powder
2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs
1 teaspoons vanilla
1 cup of brewed coffee.
For the Peanut Butter Filling
1/2 cup butter, softened
1 cup peanut butter (creamy, not chunky)
3 tablespoons milk
2 cups powdered sugar
For the Chocolate Frosting:
1 cup butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoons table salt
2 teaspoons vanilla extract
4 tablespoons milk
Preheat your over to 350 degrees F. Butter two 9inch round cake pans. Trace on parchment paper the exact measurement around the bottom of the cake pans and cut to fit in the bottom. (This make turning the cake out of the pan so much easier after it has baked.
In a medium bowl stir together the flour, sugar, cocoa, baking powder, baking soda, and salt.
In a stand mixer fitted with a paddle attachment, mix together the buttermilk, oil, eggs, and vanilla. Slowly add the dry ingredients in the other bowl before adding the coffee.
Don't be worried if your batter is really thin.
After you have poured the batter into the pans, bake for about 20-35 minutes. This is a large range because depending on where the pans are placed or what size ovens you are using, the time could vary. Keep your eyes on your cakes.
After you have flipped your baked cakes onto a wire rack to cool start making your peanut butter filling.
Combine all the ingredients in a mixing bowl.
For the chocolate frosting do the same thing. Add in the butter and the rest of the ingredients and mix well.
Now your two frostings are done and you can assemble your cake.
Place your first cake layer on a cake board. Place a medium layer of the peanut butter filling on top of the first cake layer. Add the second cake on top.
Cover the whole cake in the chocolate frosting. Use any extra peanut butter filling for decoration.
Crush some Reese's Peanut Butter Cups and sprinkle on top of the cake.
Read this post to see all my favorite tips, tricks, and tools for layering and making cakes.
If you are not a cake person, then go ahead and give my chocolate peanut butter no bake cheesecake pie a go.
What are you doing this weekend? Have a great rest of your Saturday. Talk to you soon!

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