Chocolate cake with peanut butter frosting from

Sweet recipes: Chocolate cake with peanut butter frosting from.



250 g flour
550 g of sugar,
80 g unsweetened cocoa powder,
2 tsp baking soda for baking,
1 tsp salt
240 ml of vegetable oil,
240 ml cream,
360 ml of water,
2 tablespoons distilled white vinegar,
1 teaspoon vanilla extract,
2 eggs.

For the glaze with peanut butter:
500 g butter cream cheese, room temperature
230 g butter, room temperature
200 g of powdered sugar, sieved,
450 g of peanut oil.
For the chocolate peanut butter:
240 g semisweet chocolate, coarsely chopped,
50 grams of peanut oil,
2 tbsp. l. light corn syrup,
120 ml cream 10,5-18% fat.

Cooking method:
Preheat oven to 175 ° C. Grease with butter the bottom and sides of three round baking dish with a diameter of 20 cm. You can make only two baking dishes, and to follow the special instructions below. Put on the bottom of each of the forms of greaseproof paper, which also grease with butter.

Sift the flour, sugar, cocoa powder, baking soda and salt in large bowl. Thoroughly whisk. Pour vegetable oil and sour cream. Beat. Gradually pour the water, whisking. Add the vinegar and vanilla extract. Then add the eggs and whisk thoroughly. Pour the batter into the prepared baking dish (three or two). Bake for 30-35 minutes. (40-45 min. Using two forms). A toothpick inserted in the center of the cake should come out almost clean. Allow to cool in the form of about 20 minutes. Turn on the grill, remove the parchment paper and let cool completely. Then, if possible, put the cakes in the freezer for 30 minutes. (When baking cakes only two each of them must be cut horizontally in half to four cake turned out).

Glaze with peanut butter:
In a large bowl, using a mixer to whip cream, the cream cheese and butter until light and fluffy consistency. Add peanut butter and even beat up again. Gradually add powdered sugar, mixing well and scraping the wall of the vessel. Continue beating on medium speed for 3-4 min., Until light and fluffy consistency.

Chocolate glaze with peanut butter:
Melt the chocolate, peanut butter and corn syrup in a water bath, stirring frequently. Stir until a smooth consistency. Remove from heat, add the cream and whisk again. Use frosting until it is warm.

Put one cake on a large serving platter flat side up. Top evenly glaze 160 ml peanut oil. Repeat with the rest of shortcakes. Cover the surface of the cake remaining glaze. Put in the refrigerator to frozen glaze. Then pour the chocolate icing and spread it with a spatula. Put in the fridge for at least 30 minutes. Pull out of the fridge about an hour before serving.



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