Tuesday, February 2, 2010

Chocolate Peanutbutter Creamcheese Cake with PB Ganache

Ok so I found this cake at smitten kitchen. Looked amazing, decided I just had to make it. Then all my changes and alterations began. I made my own cake recipe. This cake is easy decadent and so moist. I recommend it for and cake recipe. I then followed the rest closely. This was such a hit. But a little goes a long way. I doubled the recipe and had half left over (staring at me!) I really didn't need to double it.

Chocolate Cake
1 chocolate cake mix (devils food)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil (mild oil like canola)
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside. Bake according to package directions. 350 degrees for 32-35 minutes. Once baked immediately turn out onto a cooling rack and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.
You may need to add a little cream or half and half to thin it out. I ended up adding about 2 tbs. to get my desired consistency.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Since I doubled the recipe I had lots of extras. So I made 12 cupcakes and frosted them with the PB frosting. I will 100% do this again. The cupcakes were so amazingly delicious.

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