Josephine's Chocolate Peanut Butter Cake 4/24/15 - WSMV News 4

Josephine's Chocolate Peanut Butter Cake 4/24/15

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Chocolate Peanut Butter Cake
Makes 2-9" cakes
1 ½ cups butter, unsalted and softened
4 ½ cups brown sugar
1 ½ tsp salt
7 eggs
2 T vanilla extract
3 ½ cups all-purpose flour
1 cup semisweet chocolate
1/3 cup cocoa
2 T baking soda
1 ¼ cups sour cream
2 ¾ cups warm water

·    Melt chocolate over a double boiler, set aside
·    In a stand mixer, slowly cream butter, brown sugar, and salt till light and fluffy
·    Add eggs one at a time, scraping down the bowl between each addition
·    Add vanilla extract
·    Sift flour, and slowly add to batter. Mix just until combined
·    Slowly stream in melted chocolate. Mix just until combined
·    In a separate bowl whisk together cocoa powder and baking soda
·    Whisk sour cream into the cocoa powder and baking soda to form a smooth paste
·    Slowly whisk in warm water
·    Slowly stream mixture into the cake batter, scraping down the bowl as you go
·    Once combined, divide batter between two parchment lined and greased 9" cake pans
·    Bake at 350F until set in middle and the cake is pulling away from the sides of the pan about 45mins (varies with each oven)
·    Allow cakes to cool completely before assembling
·    Can be wrapped and stored in the freezer up to one month

3 ? cups sugar
12 egg whites
¾ cup granulated sugar
2 ¼ lb butter, softened
1 T vanilla extract
1 cup peanut butter

·    Place egg whites and 1/3 cup sugar in stand mixer with whisk attachment
·    Place remaining sugar in a medium pot, add enough water to create a wet sand consistency and place on high heat.
·    Cook sugar to 240F. When the sugar reaches 230F start whipping the egg whites
·    The egg whites should be foamy when the sugar syrup reaches 240F
·    Take sugar syrup off heat and slowly pour into whipping egg whites
·    Continue whipping egg whites on a medium high speed until the mixture cools to room temperature
·    Add the softened butter and few teaspoons at a time till all the butter is incorporate
·    Whip till a smooth consistency forms (if the buttercream is too soft chill it in the fridge for 10 minutes then rewhip)
·    Add the vanilla extract, a pinch of salt, and the peanut butter
·    Whip until fully incorporated

Assemble cake as desired. I usually cut the two chocolate cakes in half to form 4 layers total. The cake with keep in the fridge for 1 week, and at room temp for 4 days.

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