"HONEY, I'M PEANUTS ABOUT YOU!" CAKE

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Provided by Food Network

Categories     dessert

Time 9h10m

Yield 12 to 16 servings

Number Of Ingredients 19

3/4 cup natural unsweetened cocoa
1 1/2 cups hot espresso
3/4 cup buttermilk
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter at room temperature
2 1/4 cups sugar
3 extra-large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
One 18-ounce jar creamy peanut butter, at room temperature
2 sticks unsalted butter, at room temperature
2 1/4 cups powdered sugar
3/4 stick unsalted butter, at room temperature
24 ounces semisweet chocolate (chips, chunks, or chopped)
1 1/2 cups heavy cream
3 tablespoons light corn syrup
1 tablespoon pure vanilla extract
16 ounces honey roasted peanuts, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. (If silicon: place on a metal baking sheet. If metal: line with waxed paper.)
  • As the oven preheats, begin to make the cake batter. Dissolve the cocoa into the espresso. Stir the buttermilk into the cocoa mixture and set aside to cool. Whisk together the flour, baking soda and salt. In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar. (Use the paddle attachment for a stand mixer.) The butter mixture should be light and fluffy. Slowly add the eggs and vanilla to the butter, while continuing to beat. Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated. Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture. Do not overmix!
  • Pour half of the finished batter into each of the cake pans and level the tops with the spatula. Bake for 40 minutes in the center of the oven, rotating halfway through. Check with a wooden toothpick for doneness. Cool for at least 15 minutes before inverting onto a baking rack to cool completely.
  • Make the buttercream: With an electric mixer beat the peanut butter and butter in a large bowl until creamy. Add the powdered sugar and beat until spreadable.
  • With a serrated knife halve the two layers making 4. Place 1 cake layer top down on the rack and spread 1/3 of the buttercream to the edges of the layer. Top the first cake layer with another and repeat with the buttercream. Continue layering with the remaining layers and buttercream, ending with cake. Refrigerate covered in plastic wrap for at least 3 hours and up to overnight.
  • Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan. (Line the space under the rack with some old newspaper, for easy cleanup.)
  • To make the ganache, chop the butter and scatter it into the chocolate pieces in a large bowl. Heat the cream and corn syrup in a saucepan over moderate heat. As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously. When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla. Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides. (You may use a metal frosting spatula to smooth the top and sides.) Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed. Store in the refrigerator.
  • Serving suggestions: I like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake. Try using a star tip to pipe points of buttercream in a circle, bordering the top of the cake. Then, set peanuts into the buttercream border to form an interesting design.

JONATHAN MEJIA
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This cake is a classic for a reason. It's delicious and everyone loves it.


Najla Etemi
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I love that this cake can be made ahead of time. It's perfect for when I'm short on time.


Francisco Raymound
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This cake is perfect for a special occasion. It's elegant and delicious.


_yalinx
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I made this cake for my friend's baby shower and it was a huge hit. Everyone loved it and I got so many compliments on it.


Ryza Cervantes
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This cake is a bit time-consuming to make, but it's worth it. It's so delicious and everyone I've served it to has loved it.


Mxolisi Quinton
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This cake is so moist and flavorful. I love the combination of peanut butter and chocolate.


Robertson Zulu
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I've made this cake several times and it always turns out perfectly. It's my go-to recipe for a quick and easy dessert.


Arsahd Asghar
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I'm allergic to peanuts, but I was able to make this cake using sunflower seed butter instead. It turned out just as delicious!


mosses kahema
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This cake is a staple in my household. I make it for every birthday and holiday. It's always a crowd-pleaser.


Cyqe
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I made this cake with my kids and they had a blast. It was a great way to spend time together and make something delicious.


Mohammad Rubel mollah
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I love that this cake is not too sweet. It's perfect for a snack or dessert without being overly sugary.


Josephine Jagba
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This cake is a great way to use up leftover peanut butter. I always have a jar of peanut butter in my pantry, so this cake is a lifesaver.


Abdullah Manzoor
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I made this cake for a bake sale and it was a huge success. Everyone loved it and I sold out of all the slices I had.


Rahat Afghan
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This cake was easy to make and turned out perfectly. I love that it uses simple ingredients that I already had on hand.


Hira Jutt
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I'm not usually a fan of peanut butter, but this cake changed my mind. It was so good! The peanut butter flavor was perfect and the cake was so moist.


Ameria Kimble
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This cake was a huge hit at my party! Everyone raved about how delicious it was. I will definitely be making this again for future gatherings.


Tyrianna Gray
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I made this cake for my husband's birthday and he loved it! He said it was the best cake he had ever had. Thanks for sharing this recipe.


Surface Arrow
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This cake was phenomenal! It was moist, flavorful, and the peanut butter frosting was to die for. I will definitely be making this again.