Рецепт Chocolate Peanut Butter Bacchanal
Several weeks ago, I offered to bring the cake for our November birthday celebration at work. All of the birthday kids requested chocolate, so when I saw this cake I had to try it.
Our celebration was scheduled for just a couple of days after I returned from vacation, so I made the cakes and the frosting before I left and just put them in the freezer. Upon my return, I made the peanut brittle and chocolate ganache, assembled the cake (except for the peanut brittle; I was saving that for the last minute).
When I got to work with the cake, I discovered that our celebration had been slipped a couple of weeks, so I gave the cake a second layer of plastic wrap and popped it in the freezer. I knew the brittle would keep and the cake and frosting had already been frozen. My only concern was the ganache, and I'm happy to say it turned out fine. I moved it to the refrigerator 24 hours in advance and let it sit at room temperature for about an hour (added the peanut brittle at this point) before serving. It's so dense that it was still very well chilled.
Source: Foodo del Mundo
The recipes for all the components are listed below. To assemble the finished product, frost the frozen cake layers. Let sit in the fridge until ready for the ganache. Pour ganache (that's not hot) over the center of the cake and help it to the edges and over the side. Place in fridge to set. Just before serving, stick in peanut brittle pieces.
Sour Cream Chocolate Cake
This is now my "go to" chocolate cake! It's that good.
Ingredients
- 1 1/4 c. sour cream
- 1 1/4 vegetable oil
- 1 3/4 c. water
- 2 1/2 T white vinegar
- 2 t. vanilla
- 3 eggs
- 2 1/2 c. flour
- 3 c. sugar
- 1 c. dutch process cocoa powder
- 1 T baking soda
- 1 t. salt
Directions
Grease and flour three 9" round cake pans. (I also line the bottom with parchment paper - no risk of anything sticking that way.) Preheat oven at 350. Whisk together wet ingredients. In another bowl, whisk together dry ingredients. Add dry ingredients to liquid ingredients and stir until smooth. Divide batter evenly into the three pans. Bake for 40-55 minutes or until toothpick inserted in center comes out clean. Cool completely, wrap in plastic wrap and freeze until ready to frost. Store the wrapped cake in the pan while frozen to keep it flat and to protect it from damage.
Peanut Butter Frosting
Ingredients
1 lb. cream cheese
1 lb. peanut butter
1 lb. powdered sugar
Directions
Cream the cream cheese and peanut butter. Add powdered sugar a cup at a time and blend until smooth. Store in ziploc bag in fridge or freezer until ready to frost cake.
Peanut Brittle (This makes about twice as much as you'll need for the cake)
Ingredients
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 T. butter
1/2 t. salt
1 c. raw spanish peanuts
1 t. vanilla extract
1/2 t. baking soda
Directions
In a large saucepan, over medium-high heat, combine sugar, water, corn syrup, butter, and salt. Cook, stirring constantly, until temperature reaches 290 degrees. Stir in peanuts, cook stirring constantly, until temperature reaches 300. Remove from heat, stir in vanilla and baking soda. Quickly spread mixture on large greased baking sheet. Cool, break into pieces, and store in airtight container.
Chocolate Ganache
Ingredients
1 c. Ghiradelli 60% bittersweet chocolate chips
1/2 c. heavy cream
1 T. vanilla
2 T. ligh corn syrup
Directions
Melt all ingredients over a double boiler until smooth. Cool, until close to room temp (so you won't melt the frosting), but still runny enough to frost the top and run down the sides.