Chocolate and Peanut Butter Cake
(from redmed2000’s recipe box)
(original recipe is for cupcakes)
Source: Barefoot Contessa
Prep time: 20 minutes
Cook time: 30 minutes
Serves 14 people
Categories: dessert
Ingredients
- * 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- * 2/3 cup granulated sugar
- * 2/3 cup light brown sugar, packed
- * 2 extra-large eggs, at room temperature
- * 2 teaspoons pure vanilla extract
- * 1 cup buttermilk, shaken, at room temperature
- * 1/2 cup sour cream, at room temperature
- * 2 tablespoons brewed coffee
- * 1 3/4 cups all-purpose flour
- * 1 cup good cocoa powder
- * 1 1/2 teaspoons baking soda
- * 1/2 teaspoon kosher salt
- * Kathleen's Peanut Butter Icing, recipe follows
- * Chopped salted peanuts, to decorate, optional
- +++++
- Frosting:
- * 1 cup confectioners' sugar
- * 1 cup creamy peanut butter
- * 5 tablespoons unsalted butter, at room temperature
- * 3/4 teaspoon pure vanilla extract
- * 1/4 teaspoon kosher salt
- * 1/3 cup heavy cream
Directions
-
CAKE
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Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
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In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
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Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
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In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
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In another bowl, sift together the flour, cocoa, baking soda, and salt.
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On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
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Mix only until blended.
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Fold the batter with a rubber spatula to be sure it’s completely blended.
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Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
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Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.
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Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
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Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
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FROSTING:
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Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
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Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
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Add the cream and beat on high speed until the mixture is light and smooth.