Fudge-Glazed Creamy Peanut Butter Cake - Powerful Handmade site

Fudge-Glazed Creamy Peanut Butter Cake

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Fudge-Glazed Creamy Peanut Butter Cake

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This spectacular cake features two favorite flavors: chocolate and peanut butter.

At a glance

Prep
Bake
Total
Yield
One 8″ cake, 8 to 10 servings

Ingredients

Cake

  • 1 cup granulated sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon Instant ClearJel® or cornstarch
  • 1/3 cup Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons water

Icing

  • 1 cup chopped semisweet or bittersweet chocolate
  • 6 tablespoons heavy or whipping cream
  • 1/2 cup chopped salted peanuts, for garnish (optional)

Filling

  • 3/4 cup peanut butter, creamy or chunky
  • 2 cups confectioners’ sugar or glazing sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup milk or cream

Cake

  • 7 ounces granulated sugar
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1/4 ounce Instant ClearJel® or cornstarch
  • 1 ounce Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 3/8 ounces vegetable oil
  • 1 teaspoon vanilla extract
  • 5 ounces water

Icing

  • 6 ounces chopped semisweet or bittersweet chocolate
  • 3 ounces heavy or whipping cream
  • 2 1/4 ounces chopped salted peanuts, for garnish (optional)

Filling

  • 7 ounces peanut butter, creamy or chunky
  • 8 ounces confectioners’ sugar or glazing sugar
  • 1 teaspoon vanilla extract
  • 2 5/8 ounces milk or cream

Cake

  • 198g granulated sugar
  • 120g King Arthur Unbleached All-Purpose Flour
  • 7g Instant ClearJel® or cornstarch
  • 28g Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 67g vegetable oil
  • 1 teaspoon vanilla extract
  • 142g water

Icing

  • 170g chopped semisweet or bittersweet chocolate
  • 85g heavy or whipping cream
  • 64g chopped salted peanuts, for garnish (optional)

Filling

  • 198g peanut butter, creamy or chunky
  • 227g confectioners’ sugar or glazing sugar
  • 1 teaspoon vanilla extract
  • 74g milk or cream

Instructions

  1. Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8″ round cake pan. Note: This pan needs to be at least 2″ tall; if you have a non-standard, shorter 8″ pan, substitute a 9″ round pan.
  2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
  3. Bake the cake for 35 to 38 minutes (about 25 minutes if you’re using a 9″ pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
  4. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Set aside and allow the icing to rest for about 30 to 45 minutes, or until it’s thickened enough to be spreadable.
  5. To make the filling: Beat together the peanut butter, sugar, and vanilla until crumbly, then add the milk or cream, beating until smooth. Add additional milk or cream, if necessary, to make a spreadable filling.
  6. To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired.
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