Рецепт Peanut Butter Layer Cake with Chocolate Frosting
For the Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- 6 tablespoons unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 3 eggs
- 1 cup + 2 tablespoons buttermilk
- For the Frosting:
- 1½ cups unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- ¾ teaspoon salt
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup whole milk
- ¾ cup heavy cream
- ⅔ cup chocolate Ovaltine
- Honey roasted peanuts, chopped, to garnish
1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. Using an electric mixer, beat the peanut butter, butter and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
4. Add the eggs one at a time, beating for 1 minute between additions and scraping down the sides of the bowl before adding the next.
5. Reduce the mixer speed to low and add half of the flour mixture. Slowly pour in all of the buttermilk. When the mixture begins to come together, add the remaining flour mixture, beating on low speed just until the mixture comes together. Using a rubber spatula, finish mixing the batter, ensuring that there are no pockets of flour remaining.
6. Divid the batter between the two prepared cake pans and bake until a toothpick inserted into the center comes out clean, 15 to 25 minutes. Place the pans on a wire rack for 10 minutes, then turn the cakes out and allow to cool completely on a wire rack before frosting.
7. Make the Frosting: With an electric mixer using the whisk attachment, whip the butter on medium-high speed for 5 minutes, until light and smooth. Add the cocoa powder and salt and beat at medium speed until thoroughly creamed together (mixture will be thick). Scrape down the sides and bottom of the bowl.
8. Add the powdered sugar to the bowl and mix on low speed while adding the milk and vanilla extract. Slowly increase the mixer speed to medium and beat for 1 minute.
9. In a 2-cup measuring cup (or small bowl), stir together the heavy cream and Ovaltine. With the mixer running on medium speed, slowly pour half of the mixture into the frosting in a steady stream. Once all of the cream is incorporated, stop the mixer and scrape down the sides of the bowl. If the frosting is too stiff, you can add a little more of the Ovaltine mixture a small amount at a time until your desired consistency is reached (for this cake, I would recommend not adding much more than half of the mixture, as the frosting could become too soft). Once your desired consistency is reached, turn the mixer on medium-high speed and whip for 30 seconds.
10. Assemble the Cake: Place one cake layer on a serving platter and spread with 2 cups of the frosting. Top with the second cake layer, then use the remaining frosting to frost the top and sides of the cake. Press the chopped honey roasted peanuts into the icing around the sides of the cake. Any leftovers should be stored in an airtight container at room temperature for up to 3 days.