Okay, Treat of the Week is back in full force, folks!

First off, we have a new video. Fresh off the presses, it is part 2 of the cake dec­o­rat­ing piece I’m doing. In this episode we tackle split­ting a cake, fill­ing a pas­try bag, assem­bling a cake and gussy­ing it up.

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And I most cer­tainly wasn’t going to tease you with all of that cakey good­ness and not give you the recipe! This is the PB Choco­late Dream Cake from Have Your Cake and Vegan Too. It’s a nice, moist choco­late cake sam­miched between a creamy PB fill­ing (please note that for the video I dou­bled the amount in the recipe for addi­tional frost­ing for dec­o­rat­ing) and topped with a creamy choco­late ganache. Happy Fri­day, party people!

Peanut But­ter Choco­late Dream Cake

Dif­fi­culty: 2 whisks

Deca­dent, but not too rich, this cake will make the PB and choco­late lovers in your life swoon! This is a favorite recipe in our house. Who­ever gets the last piece reigns tri­umphant– but is respon­si­ble for bak­ing the cake next time.

Cake:
1 1/2 cups all-purpose flour
1/4 cup bak­ing cocoa, sifted (Dutch pressed pre­ferred)
1 cup sugar
1 teas. bak­ing pow­der
1/4 teas. salt
1 cup milk of choice, room tem­per­a­ture
1/4 teas. vine­gar
1/4 cup choco­late chips, melted
1/4 cup oil
1 teas. vanilla

PB Fill­ing:
1/3 cup peanut but­ter
2 tbsp. mar­garine, room tem­per­a­ture
1 cup pow­dered sugar
1 teas. milk of choice (if needed)

Ganache Top­ping:
1/3 cup choco­late chips or chopped choco­late
1 tbsp. mar­garine
2 tbsp. milk of choice
1 tbsp. peanut butter

Pre­heat oven to 350. Grease and flour 2 8-inch bak­ing pans and line bot­toms with parch­ment rounds.

In a small bowl, com­bine the flour, cocoa, sugar, bak­ing pow­der, and salt. In a large bowl com­bine the milk and vine­gar and let sit. Add the melted choco­late, oil and vanilla, whisk­ing well. In two batches, incor­po­rate the dry ingre­di­ents into the wet ingre­di­ents, blend­ing until just mixed.

Divide bat­ter into pre­pared pans and spread evenly. Bake for 25–28 min­utes or until a tooth­pick comes out clean. Remove from oven and let cool on cool­ing racks for 15 min­utes before invert­ing and let­ting cool on racks.

To make the fill­ing, in a medium bowl com­bine the peanut but­ter and mar­garine using elec­tric hand­mix­ers. Add pow­dered sugar in batches until fill­ing is sweet­ened to your desire. Add milk, if needed, to make mix­ture spreadable.

Wait until you are almost ready to assem­ble before mak­ing the ganache. Place all ganache ingre­di­ents in a small saucepan and cook over low-medium heat, stir­ring often, until melted. Remove from heat and let cool.

To assem­ble: place the bot­tom layer of cake on your serv­ing plat­ter. Level the top of it, if nec­es­sary. Spread on the peanut but­ter fill­ing and top with the top layer of cake. Care­fully spread on the ganache and let set for about 30 min­utes before serving.

Store left­over cake (if you are so lucky!) in a cov­ered container.

Makes 8 servings

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7 Responses to cakey cakey cakes!

  1. bekki says:

    This is so pretty and I can’t wait to get time to watch this video. My copy of “Have Your Cake” is on the way and I can’t wait!

  2. Hope says:

    YUMMY!

  3. Amanda N says:

    Love the video! Thank you!!! I’m so curi­ous to know what you were say­ing dur­ing the ganache mon­tage :) I have the book, it is beyond and I can’t wait to get bak­ing! I have this par­tic­u­lar cake marked for my hubby’s birth­day cake (in Sep­tem­ber), but will make a ton of oth­ers dur­ing my time off in the next two weeks. Some peo­ple take stay-cations, I’m tak­ing a bake-cation :)

  4. Debbie says:

    How long would you bake these as cupcakes?

  5. aviv says:

    I baked this in 2x9in pans and I got ver­rry thin lay­ers which looked noth­ing like the pic­ture. I made it again, this time in 1 pan and with­out the melted choco­late in the bat­ter, and stacked the three lay­ers together with the peanut but­ter cream in the mid­dle. I didn’t fol­low the amounts for the cream since I needed more (for extra layer) but mar­garine, peanut but­ter, rice milk and pow­ered sugar to taste makes an amaz­ing soft spread­able yummy fill­ing. I also put rasp­berry jam in the lay­ers and called it a peanut but­ter jelly cake peo­ple loved it, cake was nice but be aware that bat­ter is very thick and it does not rise much.… I would dou­ble the recipe and cut in have next time. Thanks nomblog!

  6. Brian McCarty says:

    I had the same prob­lem as above. The cake didn’t seem to rise, but it was tasty.

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