Post by Cajunate on Nov 19, 2012 20:34:50 GMT -6
Decadent Chocolate Cake with
Peanut Butter Frosting and Chocolate Ganache
Dark Chocolate cake
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cupsall-purpose flour
2 teaspoons baking soda
1/2 teaspoonbaking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups White sugar
4eggs
1 1/2 teaspoonsvanilla extract
I pkg chocolate pudding mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2- 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 35 to 40 minutes.
Watch the end of the baking time so as not to over bake and dry out the cake. Check with toothpicks.
Allow to cool.
Chocolate Ganache
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
1 tablespoon vanilla
In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, and vanilla. Let ganache stand 5 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
Fluffy Peanut Butter Frosting
Original recipe makes 2 cups. (I actually double this to make sure I have enough).
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioner's sugar
Directions
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 Frosting and Chocolate Ganache
Dark Chocolate cake
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cupsall-purpose flour
2 teaspoons baking soda
1/2 teaspoonbaking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups White sugar
4eggs
1 1/2 teaspoonsvanilla extract
I pkg chocolate pudding mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2- 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 35 to 40 minutes.
Watch the end of the baking time so as not to over bake and dry out the cake. Check with toothpicks.
Allow to cool.
Chocolate Ganache
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
1 tablespoon vanilla
In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, and vanilla. Let ganache stand 5 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
Fluffy Peanut Butter Frosting
Original recipe makes 2 cups. (I actually double this to make sure I have enough).
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioner's sugar
Directions
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.