Chocolate Cake With Milk Chocolate-Peanut Butter Frosting And Peanut Butter Brittle Recipe

Name: Chocolate Cake With Milk Chocolate-Peanut Butter Frosting And Peanut Butter Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 3 cups all purpose flour; 2 cups sugar; 2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured); 2 teaspoons baking soda; 1 teaspoon salt; 2 cups water; 2/3 cup vegetable oil; 2 tablespoons apple cider vinegar; 2 teaspoons vanilla extract; Vegetable oil; 1 cup sugar; 1/2 cup light corn syrup; 1/4 cup water; 1 cup chopped lightly salted dryroasted peanuts; 1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt); 1/2 teaspoon baking soda; 1/2 teaspoon vanilla extract; 4 ounces imported milk chocolate, chopped; 5 tablespoons heavy whipping cream; 2 1/4 cups powdered sugar; 1 1/2 cups chilled heavy whipping cream; 3/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt); 3/4 cup chilled mascarpone cheese*

Servings: persons

Nonstick vegetable oil spray
3 cups all purpose flour
2 cups sugar
2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured)
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
Vegetable oil
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 cup chopped lightly salted dryroasted peanuts
1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
4 ounces imported milk chocolate, chopped
5 tablespoons heavy whipping cream
2 1/4 cups powdered sugar
1 1/2 cups chilled heavy whipping cream
3/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
3/4 cup chilled mascarpone cheese*

1
Line large rimmed baking sheet with foil; brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD:
2
Store in separate airtight containers at room temperature.
3
Preheat oven to 350u00b0F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each).
4
Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.
5
Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate; whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes.
6
Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone; beat frosting just until thickened (do not overbeat).
7
Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour. DO AHEAD:
8
Keep chilled. Let stand at room temperature 2 hours before continuing.
9
Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.

2679

kcal

Calories

138

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Nonstick vegetable oil spray, 3 cups all purpose flour, 2 cups sugar, 2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured), and more.

Yes, Chocolate Cake With Milk Chocolate-Peanut Butter Frosting And Peanut Butter Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake With Milk Chocolate-Peanut Butter Frosting And Peanut Butter Brittle

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