Smith Island Chocolate Peanut Butter Layer Cake
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Baking Powder1
Salt2 cups
Granulated Sugar5 large
Egg1 tsp
Pure Vanilla Extract1.25 cups
Buttermilk2 cup
Whole Milk3 large
Egg Yolk1 tbsp
All-Purpose Flour1.333333 cups
Sugar (confectioners')Directions:
1
Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl
2
Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl
3
Chill both until ready to use
4
Preheat the oven to 350 degrees F
5
Grease four 8-inch round cake pans with cooking spray
6
Dust flour and knock out any excess
7
Set aside
8
In a medium bowl, sift together the flour, baking powder and salt
9
Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters
10
Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes
11
Stop and scrape the bowl
12
Cream the butter for an additional minute
13
Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition
14
Scrape the sides of the bowl occasionally
15
Add the eggs one at a time
16
Reduce the mixer speed
17
Stir the vanilla into the buttermilk
18
Add the dry ingredients to the butter alternately with the buttermilk
19
Mix just until incorporated
20
Scrape the sides of the bowl and mix for 15 seconds longer
21
Divide half the batter between the prepared cake pans
22
Set the remaining batter aside
23
Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle
24
Bake until cooked through and golden around the edges, 12 to 14 minutes
25
Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks
26
Wash and dry the cake pans
27
Repeat the process a second time with the cooking spray, flour and batter
28
Once all 8 layers have baked, place the first layer on a serving plate
29
Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups
30
Top with another cake layer and repeat the process to make 8 layers in all
31
Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks
32
In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat
33
In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt
34
Add the hot milk in a stream, whisking
35
Return the mixture to the saucepot and bring to a boil over moderate heat
36
Whisk until very thick, about 3 minutes
37
Transfer to a large bowl
38
Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes
39
Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard
40
Beat at moderate speed until well combined
41
Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth
42
Add the chocolates and beat until well combined