Chocolate Cake With Milk Chocolate-Peanut Butter Frosting And Peanut Butter Brittle
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 cup
Sugar1 tsp
Baking Soda1 tsp
Salt1 cup
Water2 tbsps
Apple Cider Vinegar1 tsp
Vanilla Extract1 cup
Light Corn Syrup1.5 cups
Heavy Whipping Cream (chilled)2.25 cups
Powdered SugarDirections:
1
Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended
2
For brittle: Line large rimmed baking sheet with foil; brush with oil
3
Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves
4
Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes
5
Immediately stir in peanuts and all remaining ingredients
6
Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle
7
Cool completely
8
Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup
9
DO AHEAD: Can be made 3 days ahead
10
Store in separate airtight containers at room temperature
11
Line large rimmed baking sheet with foil; brush with oil
12
Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves
13
Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes
14
Immediately stir in peanuts and all remaining ingredients
15
Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle
16
Cool completely
17
Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup
18
DO AHEAD: Can be made 3 days ahead
19
Store in separate airtight containers at room temperature
20
For cake: Preheat oven to 350°F
21
Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray
22
Line pan bottoms with parchment paper
23
Sift flour, sugar, cocoa, baking soda, and salt into large bowl
24
Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend
25
Gradually add water mixture to dry ingredients, whisking until batter is smooth
26
Divide batter between prepared pans (scant 3 cups each)
27
Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes
28
Cool cakes in pans 15 minutes
29
Cut around cakes and turn out onto racks
30
Peel off parchment and cool
31
Preheat oven to 350°F
32
Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray
33
Line pan bottoms with parchment paper
34
Sift flour, sugar, cocoa, baking soda, and salt into large bowl
35
Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend
36
Gradually add water mixture to dry ingredients, whisking until batter is smooth
37
Divide batter between prepared pans (scant 3 cups each)
38
Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes
39
Cool cakes in pans 15 minutes
40
Cut around cakes and turn out onto racks
41
Peel off parchment and cool
42
For filling and frosting: Place chocolate in medium bowl
43
Bring 5 tablespoons cream just to simmer in small saucepan over medium heat
44
Pour cream over chocolate; whisk until melted and smooth
45
Let stand until thick enough to spread, whisking occasionally, about 30 minutes
46
Add mascarpone; beat frosting just until thickened (do not overbeat)
47
Place 1 cake layer, flat side up, on platter
48
Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle
49
Spread with 1 cup frosting
50
Top with second cake layer, flat side down
51
Spread remaining frosting over top and sides of cake
52
Cover with cake dome and chill 1 hour
53
DO AHEAD: Can be made 1 day ahead
54
Keep chilled
55
Let stand at room temperature 2 hours before continuing
56
Sprinkle 1 cup coarsely chopped brittle over top of cake and serve
57
An Italian cream cheese; sold at many supermarkets and at Italian markets
58
Place chocolate in medium bowl
59
Bring 5 tablespoons cream just to simmer in small saucepan over medium heat
60
Pour cream over chocolate; whisk until melted and smooth
61
Let stand until thick enough to spread, whisking occasionally, about 30 minutes
62
Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended
63
Add mascarpone; beat frosting just until thickened (do not overbeat)
64
Place 1 cake layer, flat side up, on platter
65
Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle
66
Spread with 1 cup frosting
67
Top with second cake layer, flat side down
68
Spread remaining frosting over top and sides of cake
69
Cover with cake dome and chill 1 hour
70
DO AHEAD: Can be made 1 day ahead
71
Keep chilled
72
Let stand at room temperature 2 hours before continuing
73
Sprinkle 1 cup coarsely chopped brittle over top of cake and serve
74
An Italian cream cheese; sold at many supermarkets and at Italian markets
75
An Italian cream cheese; sold at many supermarkets and at Italian markets