Saturday, June 6, 2009

Decadent ... out of character Chocolate & Peanut Butter Cake (made by John:)))

Dinner parties with friends are one of my fave things ... and since I have some friends who can throw down ... we knew it was time for the big guns when it was our turn for dessert ...

... with that, I will now blog on behalf of my man John who is the recognized baker of our couple ... I cook, he bakes. (I experiment with measures, he is a scientist and has a healthy respect for the chemistry of baking ... not I:))).

John let me help pick the cake to be baked so I gave him two recipes - both three layer chocolate cakes, one with a berry filly and chocolate frosting and the other with peanut butter frosting and a chocolate peanut butter ganache. Clearly, based on imagery you can see what we chose ... and can I say - PEANUT BUTTER!!!!! mmm mmm mmm ri-dic-u-lous!!!

We ended up doing a little Kirsten-ization of the recipes as we combined one choco cake recipe with the decadent frosting duo ... and 3 painstaking hours later, John was putting the finishing touches on this unbelievable cake, that we estimated at approximately 850 calories per slice!!!!

Needless to say you won't be seeing a whole lot of other posts with recipes like this on em ... :)))
Enjoy the abbreviated versions below and the images of that moist, flavorful, amazingly decadent cake below!

Genoise Cake Recipe - Courtesy of Emeril Legasse
  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1 tablespoon cornstarch
  • Pinch of baking soda
  • 6 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
Genoise (cake): Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.

Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.

Frosting Recipes - Courtesy of Smitten Kitchen (whom I love, but for caloric reasons avoid!)

Peanut Butter Frosting

  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter, commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

  • 8 ounces seimsweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 1/2 cup half-and-half

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. Use while still warm.

As you can see, this recipe is not for the faint of heart ... but it will certainly gain you a lot of admirers! Happy baking from me and John!!

2 comments:

John Newbold said...

BTW, the key to frosting this, and many other confections, is temperature!

I use the technique of putting the whole cake in the freezer between each step for about 20 minutes.....

Bake, cool then freeze the cakes. Stack the layers with frosting in between, then freeze the cake. Put one thin layer of icing, then freeze the cake. Second layer, then freeze. ganache, then freeze. carry to dinner, then refrigerate until about 15 minutes before serving.

Eric Knipp said...

You got your chocolate in my peanut butter!!!