Chocolate Cake with Peanut Butter Frosting
Author: cake adapted from: Gale Gand
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
Ingredients
  • Cake:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ¼ cup vegetable shortening
  • 2 cups sugar
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups cake flour
  • 1 cup milk
  • Frosting:
  • 10 tablespoons (1¼ sticks) unsalted butter, softened
  • 1¾ cups creamy peanut butter
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • ½ cup + 2 tablespoons heavy cream
  • 2½ tablespoons Callebaut Crispearls Dark (optional)
Instructions
  1. For the cake:
  2. Preheat oven to 350°. Grease 2 – 9” cake pans and line with parchment paper. Set aside.
  3. Place butter, shortening and sugar into large mixing bowl. Beat until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add eggs, one at a time. Blend in vanilla, cocoa powder, baking powder, baking soda and salt. Add ½ of the flour. With the mixer running on low speed, mix in milk. Add remaining flour.
  4. Divide evenly between two cake pans. Bake at 350° for 40 minutes or until toothpick inserted into center of cake comes out clean.
  5. Remove from oven and cool on cooling racks for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.
  6. For the frosting:
  7. Combine butter, peanut butter, sugar, vanilla and cream in large mixing bowl. Mix on low speed until ingredients are blended together. Increase speed and beat until light and fluffy, about 4 minutes, scraping bowl down as needed.
  8. Reserve ½ cup frosting to pipe stars and/or swirls around edges of finished cake. Cut a corner off a quart size freezer bag and insert star tip (I used #21.) Set aside.
  9. To assemble cake:
  10. Level off cake halves using a serrated knife. Place cake layer, trimmed side down, on a serving plate. Spread 1¼ cups frosting over top. If using Callebaut Crispearls, place them over filling and gently press the pearls in slightly so they stay in place. Transfer second cake layer, trimmed side down, onto filling. Spread remaining frosting evenly over top and sides of cake.
  11. Pipe either swirls and/or stars around top and bottom edges of cake.
  12. Betsy's tidbits:
  13. Refrigerate cake for awhile before frosting because it is easier to frost a cold cake.
  14. Put a dab of frosting onto serving plate before placing bottom half of cake on it. This helps prevent cake from slipping off plate.
  15. Store cake in refrigerator but allow cake to come back up to room temperature before serving.
  16. If you want to take your Chocolate Cake with Peanut Butter Frosting over the top, arrange Peanut Butter Truffles around the top edge.
Recipe by Desserts Required at https://www.dessertsrequired.com/chocolate-cake-with-peanut-butter-frosting