Chocolate Peanut Butter Filled Cake
May 30, 2012 in Jessica, kid friendly, Sweets
For my mom’s birthday, I wanted to make the perfect cake for her. And if there is one thing mom can’t get enough of it’s peanut M&M’s. So I went in search of a chocolate peanut butter cake recipe and found this one. But I wasn’t satisfied with just melting chocolate over the top, so I made the glaze from this recipe, which, ironically enough, Cassie baked the same weekend.
Let me tell you a little bit about the cake. While it’s good, it’s kind of finicky. It doesn’t have eggs, but uses buttermilk instead. I found that cooking the suggested length of time really dried the cake out. Also, don’t split the cake ahead of time, do as the recipe says and bake it whole then saw it in half. Even though this cake is a little firm, it makes it hold up to cutting and icing really well.
Also, I’m glad I added the glaze, it really kicked the cake up a notch and brought a more chocolatey flavor to the end product.
The final product was rich, but delicious. The peanut butter filling tastes just like the inside of a peanut butter cup. YUM.
Here’s how you do it:
Cake recipe and filling adapted from Baking Bites.
Glaze recipe from Smitten Kitchen.
Ingredients:
Cake:
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
Peanut Butter Filling:
1/4 cup butter, room temperature
1/3 cup peanut smooth peanut butter (I used Peter Pan).
3/4 to 1 cup confectioners’ sugar
1/4 tsp salt
1 tbsp milk
Chocolate Peanut Butter Glaze:
8 ounces semisweet chocolate chips
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
Directions:
Cake:
1. Preheat oven to 350F. Line an 9-inch round cake pan with parchment paper and lightly grease. (Trust me on the parchment paper. Do it.)
2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt.
3. Stir in the rest of the ingredients and stir until just combined. Pour into prepared pan.
4. Bake for 30-35 minutes, until a tester comes out clean or with only a few moist crumbs attached.
5. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack. Remove parchment circle from cake, then reinvert cake on rack to cool completely.
Peanut Butter Filling:
1. Combine all ingredients in a medium bowl and blend together with an electric mixer until smooth. Add a little extra confectioners’ sugar if necessary (Some peanut butters are less thick than others).
Cut the cake in half using a large serrated knife. Spread on the peanut butter filling. Put the top of the cake back on.
Chocolate Peanut Butter Glaze:
1. In the top of a 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.
Poor the glaze over the cake starting in the middle. It should run over the edges.
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