Dark Chocolate Peanut Butter Cake consisting of 3 layers of Dark Chocolate
Sponge and 3 layers of alternating Creamy Peanut Butter Frosting and Chocolate Ganache
Hands up if you love a good Dark Chocolate Peanut Butter Cake . This cake is so rich and decadent, it will send you straight to cake heaven.
Because Dark Chocolate and Peanut Butter are two of my favourite ingredients… I had to make this Cake again! Marrying the two isn’t a problem because there are always people who love that combination. It’s such a stand out even on its own.
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Soft and fluffy Dark Chocolate Chiffon cake is layered with an alternating luscious and creamy peanut butter frosting and dark chocolate ganache. The chocolate ganache recipe below is on the thicker side ( It will set harder in the fridge- similar to truffle texture). If you want a melt in your mouth ganache, just whip the ganache till fluffy before spreading it on the cake. This will yield a fluffier ganache.
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Making this cake reminds me of Reese’s Peanut Butter Cups. You know how addictive those cups can be. I use to sit in front of the television and pop cup after cup into my mouth. Somehow the peanut butter filling prevents the entire chocolate from being overly sweet. That’s why you don’t feel like you’re eating a bunch of sugary crap. I made my own version of guilt free Chocolate Peanut Butter Cups. You can check it out. I used assorted fillings for my dark chocolate cups and they were amazing like hell..
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If you can’t stay away from this Dark Chocolate Peanut Butter cake, what are the chances that you can stay away from this cake as well – the one and only Chocolate Peanut Butter Cheesecake
Do comment in the post below or tag me on Instagram:@sherbakes if you attempt your very own chocolate cake recipes. Would love to share your joy in baking adventures
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Dark Chocolate Peanut Butter Cake
A delicious Dark Chocolate Chiffon Cake with alternating layers of Chocolate Ganache and Peanut Butter Frosting
Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.
Elevate your homemade chocolate cake with fabulous fillings and Hotel Chocolat bars and batons. There's nothing more satisfying than baking the perfect chocolate cake. ...
There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.
The cherry filling and lightly sweetened whipped cream are true to traditional black forest cake recipes. However, the genoise sponge (which gets its lift from whipped eggs and sugar) is replaced with a devil's food cake. This creates a more rich chocolate cake that pairs beautifully with cream and cherries.
Home cooks, recipe developers, and restaurants don't always know that a Devil's food cake is different from other types of decadent chocolate cakes either, so your error is understandable. The truth is, Devil's food cake is richer, darker, and fluffier thanks to the use of cocoa powder and a bit extra baking soda.
Before it's served, you'll add a layer of cream cheese frosting and sprinkle candied pecans on top for some crunch. Internet lore would have you believe this pineapple-topped concoction was Elvis Presley's favorite cake, that he even asked his grandmother to make it for him as a kid.
In the book, Dylan calls it the Robert Redford Cake and it comes from the chapter that features recipes from the 1970s. Apparently the cake is named after Redford because its as tasty as he is sexy.
The cake is often served with berries and eaten for dessert. The name, which comes from the texture, which is "so light that angels could eat it and still fly without being weighted down", has given it a special association in some communities.
The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor. The extra egg also helps the cake have a more stable texture, which is great if you want to bake it up as a layer cake instead of a sheet cake or cupcakes.
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.
If your oven is too hot, the outside of your cake will bake much more quickly than the inside, leading to a peak or crack. The top of your cake may also get too dark.
Devil's food cake has a reddish color because of the reaction between cocoa powder and baking soda. Cocoa powder contains anthocyanins, which are natural pigments that give chocolate its characteristic color. In the presence of an alkaline ingredient like baking soda, these pigments become more red in color.
Angel food cake has a light and airy consistency, while devil's food cake is enhanced with the additions of unsweetened cocoa powder and extra baking soda, giving this baked dessert a rich color and texture.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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