Chocolate And Espresso Layer Cake With Peanut Butter Icing
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
63
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 cups
Granulated Sugar3 cup
Cocoa Powder1.5 tsps
Baking Soda3 tsp
Baking Powder3 tsp
Salt (fine)3 cup
Buttermilk3 cup
Espresso (warm)2 tsps
Vanilla Extract2 large
Egg2 cup
Creamy Peanut Butter3 cups
Powdered SugarDirections:
1
Watch how to make this recipe
2
For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper
3
Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl
4
In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs
5
Make a well in the dry ingredients and add in the wet mixture, whisking until just combined
6
Divide the batter evenly between the two prepared cake pans
7
Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes
8
Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes
9
) Allow the cakes to cool in their pans to room temperature
10
When completely cooled, invert onto plates
11
For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes
12
Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed
13
Add the peanut butter and mix on medium speed to combine
14
Again, turn the mixer off
15
Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!)
16
Add the vanilla and mix once more
17
Transfer the icing to a piping bag
18
Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake
19
Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides
20
Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing
21
Sprinkle the iced cake with the chopped peanuts
22
Store in the refrigerator for up to 3 days