PÉANUT BUTTÉR CHOCOLATÉ LAYÉR CAKÉ

PÉANUT BUTTÉR CHOCOLATÉ LAYÉR CAKÉ

PÉANUT BUTTÉR CHOCOLATÉ LAYÉR CAKÉ


INGRÉDIÉNTS:

CHOCOLATÉ CAKÉ

• 1 3/4 cups (228g) all purposé flour
• 2 cups (414g) sugar
• 3/4 cup (85g) cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powdér
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) végétablé oil
• 1 1/2 tsp vanilla éxtract
• 2 largé éggs
• 1 cup (240ml) hot watér

PÉANUT BUTTÉR FROSTING

• 2 cups (448g) saltéd buttér, room témpératuré
• 1 1/4 cups (350g) péanut buttér
• 9 cups (1035g) powdéréd sugar
• 6-7 tbsp (90-105ml) watér or milk
• 6 réésés, choppéd

CHOCOLATÉ GANACHÉ AND TOPPING

• 6 oz (1 cup) sémi-swéét chocolaté chips
• 1/2 cup (120ml) héavy whipping créam
• 8 réésés, cut in half
• Crumbléd réésés

DIRÉCTIONS:

• 1. Préhéat ovén to 350°F (176°C) and préparé thréé 8 inch caké pans with non-stick baking spray and parchmént papér in thé bottom.
• 2. Add thé flour, sugar, cocoa, baking soda, baking powdér and salt to a largé mixér bowl and combiné. Sét asidé.
• 3. Add thé milk, végétablé oil, vanilla éxtract and éggs to a médium sizéd bowl and combiné.
• 4. Add thé wét ingrédiénts to thé dry ingrédiénts and béat until wéll combinéd.
• 5. Slowly add thé hot watér to thé battér and mix on low spééd until wéll combinéd. Scrapé down thé sidés of thé bowl as néédéd to maké suré évérything is wéll combinéd.
• 6. Dividé thé battér événly bétwéén thé préparéd caké pans and baké for 22-25 minutés, or until a toothpick comés out with a féw moist crumbs.
• 7. Rémové cakés from ovén and allow to cool for 2-3 minutés, thén rémové to a cooling rack to finish cooling.
• 8. To maké thé frosting, combiné thé buttér and péanut buttér in a largé mixér bowl and mix until wéll combinéd.
• 9. Add about half of thé powdéréd sugar and mix until smooth.
• 10. Add 3 tabléspoons of watér or milk and mix until smooth.
• 11. Add rémaining powdéréd sugar and mix until smooth.
• 12. Add rémaining watér or milk and mix until smooth, kééping an éyé on thé consisténcy of thé frosting so it doésn’t gét too thin.
• 13. To build thé caké, usé a largé sérratéd knifé to rémové thé tops of thé caké layérs so that théy’ré flat.
• 14. Placé thé first caké layér on a sérving platé or cardboard caké circlé and top with about 1 cup of frosting. Smooth frosting into an évén layér.
• 15. Add about half of thé choppéd Réésé’s on top of thé frosting and préss into thé frosting. Spréad a small amount of frosting on top of thé Réésé’s so that it’s sticky on top for thé néxt caké layér.
• 16. Add thé néxt caké layér and top with about 1 cup of frosting. Smooth frosting into an évén layér.
• 17. Add rémaining half of thé choppéd Réésé’s on top of thé frosting and préss into thé frosting. Spréad a small amount of frosting on top of thé Réésé’s so that it’s sticky on top for thé néxt caké layér.
• 18. Add thé final caké layér to thé top of thé caké.
• 19. Smooth out thé frosting on thé sidés of thé caké, créating a thin crumb coat.
• 20. Add about 1 cup of frosting to thé top of thé caké and smooth into an évén layér.
• 21. Frost thé caké using my tutorial for a smooth caké. Stop just béforé using thé papér towél, which won’t bé nécéssary with thé pattérn on thé sidés of this caké.
• 22. Usé an offsét spatula to créaté thé stripés around thé caké. For guidancé, séé thé vidéo abové starting at about 1:40.
• 22. Sét thé caké asidé and maké thé chocolaté ganaché. Put thé chocolaté chips in a héat proof bowl.
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PÉANUT BUTTÉR CHOCOLATÉ LAYÉR CAKÉ