Layer cake chocolate and peanut butter

peanut butter cake beurre cacahuete gateau chocolat

Since I live in New York, I discovered 2 things: the insane cold during winter and the chocolate and peanut butter combo! I am not grateful at all for the first one, but I LOVE peanut butter and chocolate, and I try to have some at every possible occasion! (I kind of think it was created to help people survive the insane cold mentioned above!)

This recipe will help you through the crazy winter ahead (by making you gain 10 pounds, only by looking at the picture!)

Prep time: 2x 30 minutes + 45 minutes for assembly| Cooking: 30 minutes | Ingredients : basics | Difficulty : medium (try to make 1/2 of the batter and cover the single cake with butter cream – so easy and as good!)

Chocolate cake (4 layers)
• 9 oz. dark chocolate •  1/4 cup unsalted butter • 2.5 cup white flour • a pinch of salt •  6 big egg yolks • 2 cups sugar • vanilla extract • 20 fl.oz. milk • 2 teaspoons baking powder •

  • Pre-heat the oven to 360 Fahrenheit (180 Celsius)
  • In a big bowl, sift all dry ingredients.
  • In another big bowl, cream together butter and sugar.
  • Add egg yolks one by one, then vanilla, while mixing.
  • Melt chocolate (in the microwave or on a bain-marie) and pour it in the eggs/butter mix.
  • When well combined, slowly mix in the dry ingredients.
  • Pour into mold(s).
  • Cook for 25 to 30 minutes and let cool completely before cutting the layers. You can also freeze the cakes, which will help cutting it cleanly.

• 1/2 cup butter at room temperature • 1 cup peanut butter • 2 cups icing sugar • a little bit of milk for the texture •

  • Using a hand mixer or just a whip, mix butter, peanut butter and sugar. Add milk to smooth up the texture if needed.
  • Divide the icing in even quantities – 1 part for each layer + 2-part for the outside of the cake

peanut butter cake beurre cacahuete gateau chocolat

Assembly and decor

  • Drop a little bit of icing on the plate to make sure the first layer won’t move and cover it evenly with the first part of icing.
  • Cover with the second layer, and add the icing. Keep adding up layers of cake.
  • Put in the fridge for a bit (like 30 minutes or so)
  • Cover the cake with a coat of icing, then put back in the fridge for another 30 minutes.
  • Cover the cake with the last coat of icing.
  • Decorate with fruits, chocolate, peanuts, or anything that you love.
  • Enjoy!

peanut butter cake beurre cacahuete gateau chocolat  peanut butter cake beurre cacahuete gateau chocolat peanut butter cake beurre cacahuete gateau chocolat

5 Responses

  1. Quelle merveille ! Ce layer cake doit être un délice. J’adore l’association chocolat beurre de cacahuète en pâtisserie même si je ne suis jamais allé à New York (et pourtant ce n’est pas l’envie qui me manque).

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