Sunday, March 4, 2012

source: Bon Appetite
So my mom posted this on facebook and I just had to make it. Looked and sounded so so good. You will have to wait till yours is cooled and frosted, but then you will be in love with this cake like I am. Possible my new favorite cake!


Chocolate Cake
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream
1/2 cup sugar
1/4 cup egg whites (from about 2 large eggs)
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes Kosher salt
1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

Preheat oven to 350°.

Chocolate Cake
8x8x2-inch cake pan Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared 8x8x2 pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool
completely in pan on a wire rack.

Peanut Butter Buttercream
Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering
water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes.
Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6
minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Cut into 2-inch squares and serve, enjoy !

1 comment:

  1. Thanks for the shout out honey. I can't wait to make this at the restaurant this summer. I have a feeling it will be a huge hit.