Calling all chocolate and peanut butter lovers! Get ready to tantalize your taste buds with the ultimate treat: the irresistible chocolate peanut butter cake. This delectable dessert combines the richness of chocolate with the smooth creaminess of peanut butter, creating a harmonious symphony of flavors that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will unveil the secrets to crafting the perfect chocolate peanut butter cake. Get ready to embark on a culinary adventure that will transform your taste buds and leave you with an insatiable desire for this heavenly confection.
Let's cook with our recipes!
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Provided by Donna Hay
Categories Cake Chocolate Dessert Bake Kid-Friendly Peanut Butter Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
- Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES
Make and share this Best Ever Peanut Butter Chocolate Molten Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 4 molten cakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
- Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
- Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
- Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
- Invert cakes onto dessert plates. Cut in half to serve.
INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES
Categories Cake Chocolate Egg Nut Dessert Bake Cream Cheese Winter Sour Cream Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Make peanut butter mixture:
- Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
- Make chocolate mixture:
- Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
- Fill baking pans:
- Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
- Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
- Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
- Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
- Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.
CHOCOLATE CUP/CAKES WITH FLUFFY PEANUT BUTTER MARSHMALLOW FROSTI
This is a wonderful recipe that was given to me by a friend years ago. The cake and frosting are easy to put together in less than an hour. The cake is moist and chocolatey and the frosting complements it well with a light peanut butter flavor.
Provided by MrsCourtneyHunter
Categories Dessert
Time 40m
Yield 24 cup cakes, 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Cake:Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
- Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
- Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
- Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
- Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.
PEANUT BUTTER & BANANA CHOCOLATE RICE CAKES
Here's a healthy snack that's easy to make and take on the go. It's tasty any time of year. -Constadina Vasiliades, Kapolei, Hawaii
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread peanut butter over rice cakes; top with banana. Drizzle with honey and sprinkle with cinnamon.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Ensure the chocolate and butter are at room temperature before starting. This will help them mix together smoothly and create a velvety texture.
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is recommended.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes in a preheated oven. This will help them rise evenly.
- Let the cakes cool completely before frosting them. This will help the frosting set properly.
- When making the peanut butter frosting, use creamy peanut butter for a smooth texture. If you prefer a chunkier frosting, use chunky peanut butter.
- If you don't have a piping bag, you can use a Ziploc bag with the corner cut off to pipe the frosting onto the cakes.
Conclusion:
These chocolate peanut butter cakes are a delicious and decadent treat that are perfect for any occasion. With their rich chocolate flavor and creamy peanut butter frosting, they're sure to be a hit with everyone who tries them. The recipes are easy to follow and the cakes can be made in under an hour. So next time you're looking for a special dessert, give these chocolate peanut butter cakes a try, You won't regret it!
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