Peanut butter cake with dark chocolate frosting

Peanut butter and chocolate, two of my favourite things! (Que Julie Andrews lol no but that song really did come to mind).

Hello and welcome to my blog.

My first blog post. I thought alot about what i wanted it to be, i had so many options but i wanted it to be something personal to me. This is harder then it sounds because as a baker its hard to pick just one treat, i mean did i want something chocolatey, a cake or cupcake, cinnamon rolls etc the list is just endless.

Finally i settled on posting something that has sentimental value to me. This peanut butter cake was the first layered cake i ever made.Ive been using this recipe for over 4 years and no matter how many other peanut butter cake recipes i try, i always come back to this one.

 
Peanut butter cakes can be tricky because its super easy to end up with dry cake. Over the years i have learned a few things that will help prevent this:

-Make sure to use good quality peanut butter. This is by far the most important and has big affects on the outcome.

-Creaming the butter and sugar properly, making sure the mixture is paled and fluffy.

-Do NOT over mix the last addition to the cake. Whisk only until flour is just combined.

-Take care not to over bake. Keep your timer set to 15 minutes and keep a close eye. You want the knife to come out almost clean, maybe a few moist crumbs.

*A trick i do with all my cakes is to allow them to cool in the pan for about 10 to 15 minutes, then on a wire rack for a bit before placing in an air tight container or covered lightly with plastic wrap to cool completely. This traps in the moisture and produces extra moist cakes.

 This cake is delicious! Its soft, moist and tender and just bursting with peanut butter flavour.  Topped with a rich chocolate frosting, its just the perfect indulgence.

Make this with a milk chocolate frosting if preferred but the dark chocolate flavour really balances well with the peanut butter flavour.

Peanut butter cake 
Makes one layered 8 inch cake

Ingredients

2 cups flour
1/4 cup corn flour/corn starch*
2 teaspoons baking powder
1/2 scant teaspoon salt
1/4 cup + 2 tablespoons (65 gms) butter
2 tablespoons oil (butter may be used instead but i like using oil for extra moisture)
1/2 cup GOOD QUALITY creamy peanut butter
1 1/4 cup white sugar ( brown sugar may be used or a mixture of both )
2 eggs
1 1/2 teaspoon vanilla extract
2/3 cup milk
Crushed peanuts for garnish

Preheat oven to 170C/325F. Grease and flour two 8 inch round cake tins.

Whisk together flour, baking powder and salt.

In large mixing bowl, whisk butter for about a minute until creamy. Add peanut butter and whisk until combined.

Add in the white sugar and cream mixture for 4 - 5 minutes until paled and fluffy.
Add in eggs one at a time whisking well between each addition. Whisk in vanilla. Add in oil and whisk to combine.

Add in half of the flour mixture and whisk until just combined. Pour in the milk while whisking until all is added and mixture is smooth. Whisk in remaining half of flour mixture and whisk only until just combined.

Divide batter between pans and bake until cooked through, about 15 - 25 minutes. Make sure not to over bake.

Cool on wire rack and frost.

*Omit the corn flour/corn starch if cake flour is available using 2 1/4 cups cake flour.

Dark chocolate frosting


This recipe makes enough to frost 1 layered cake or 24 cupcakes

Ingredients

1/2 cup + 1 tablespoon (9 tablespoons)/112 grams butter
1/2 cup + 1 tablespoon (9 tablespoons)/130 mls cream
4 cups (500 gms) icing sugar
1 cup (112 gms) cocoa powder
1/2 - 1 teaspoon vanilla extract

Whisk butter for about 2 minutes until creamy. Add in icing sugar and cocoa powder alternating with cream adding more or less cream until desired consistency is reached. Whisk in vanilla to taste.
*Up to a 1/4 cup more icing sugar can be added if needed