Chocolate ganache buttercream frosting is whipped until fluffy and then topped with a dark chocolate drip glaze in this 1960’s Bakers Chocolate recipe.  Using chocolate squares instead of cocoa powder, this frosting has an unparalleled deep rich chocolate flavor.  

A while back I came across this magazine clipping that my mother had saved many years ago.  I had acquired it along with numerous other recipes and kitchen items after my mothers passing.  I remember as a young boy watching my mom make this cake and just how elaborate I thought it was.

Lately I have found myself interested in retro recipes from the 50’s and 60’s.  People enjoyed hosting cocktail parties offering their company extravagantly decorated plates of finger foods and garnished drinks.  Invitations were sent, furniture was arranged, beautiful appetizers were strategically placed, and highballs were served.  With a stack of lp’s on the hifi changer, the well dressed guests tossed back a few cocktails, enjoyed a nibble or two, and had some laughs.  And of course no gathering would be complete without a dessert that looked as though it came right out of a magazine.

I will admit the cake turned out quite well but I did rush the glaze just a bit.  I was concerned that the chocolate was setting up too much in the pan.  While it seemed cool enough, a bit more ran off the cake than I would have liked.  I will certainly make this again, just allowing the glaze a bit more time to cool before pouring.

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Chocolate-on-Chocolate Frosting

Cocoa could never make a frosting like this because cocoa has most of its chocolate richness removed. Only Baker’s Unsweetened Chocolate will do!

Course Cakes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Temper chocolate 20 minutes minutes

Total Time 50 minutes minutes

Author Christoph

Ingredients

Creamy Chocolate Under-frosting

• ½ cup butter, 1 stick
• ½ teaspoon salt
• 1 pound un-sifted confectioners’ sugar, 4 ½ cups
• 1 egg
• 1 teaspoon vanilla
• 4 squares Baker’s Unsweetened Chocolate, melted over hot water
• ¼ cup milk

Deep Chocolate Over-Glaze

• ½ cup sugar
• ¼ cup water
• 2 squares Baker’s Unsweetened Chocolate, melted over hot water
• 1 teaspoon butter
• 1 Tablespoon milk

Instructions

Under-frosting

• Cream butter until soft. Beat in the salt and about 1 ½ cups of the sugar.
• Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beat after each addition until smooth.
• Use to fill and frost three 8-inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with chocolate glaze.

Over-Glaze

• In a small saucepan, combine sugar and water. Bring to a boil and boil ½ minute, stirring constantly. Slowly stir in chocolate, then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

Notes

Making this icing is a bit involved but well worth the time.  The over-glaze is a bit tricky. 

I was concerned that it was getting to stiff to pour however I should have let it cool just a bit more to get a better dripping effect.

Because of the time involved making the frosting I used a box cake.  If you are going to make a cake from scratch I would bake it the day before in the interest of time.

Peanut butter and chocolate, or is it chocolate and peanut butter, either way, these two flavors are a perfect fit.  I don’t know if it was an accident, or a well planned creation, but this duo of decadent delights has become a favorite of many.

Probably the best known example of this flavor combination is the Reese’s peanut putter cup. In 1928 H.B.Reese, a former dairy farmer turned shipping foreman for Milton S. Hershey, created the candy in the basement of his home in Hershey, Pennsylvania. The unique candy bar became an almost overnight success. The chocolate marvels were manufactured and sold by the H.B.Reese Candy Co. until Reese’s death in 1956. The Hershey company purchased the rights to the popular treat for the tidy sum of $23.5 million dollars in 1963.

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Peanut Butter Cake w/ Chocolate Frosting

Two great flavors that go perfectly together. Moist peanut butter cake covered in a blanket of rich chocolate frosting. Amazing

Course Cakes, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Author Christoph

Ingredients

Cake

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp. salt
• ¾ cup butter, softened
• 2 cups sugar
• 5 eggs
• 1 cup creamy peanut butter
• 1 tsp. vanilla extract
• 1 cup buttermilk

Chocolate frosting

• 2/3 cup whole milk
• 3 large egg yolks
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 1/3 cups confectioners sugar
• 1 teaspoon vanilla
• 3 sticks, 1½ cups unsalted butter, cut into tablespoon pieces and softened
• 8 oz milk chocolate, melted and cooled
• 2 oz unsweetened chocolate, melted and cooled

Instructions

Cake

• Heat oven to 350° F. Grease and flour three 9″ cake pans.
• Cream butter and sugar in large bowl with a mixer. Add eggs one at a time, beating after each. Mix in peanut butter and vanilla.
• Sift together flour, baking soda, and salt.
• Alternately add flour mixture and buttermilk beating on low-speed until well blended.
• Divide batter into pans and bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake pans to cool 10 minutes before attempting to remove.
• Cool completely before frosting.

Frosting

• Heat milk in a 1½ quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking.
• Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl.
• Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
• Add vanilla and remaining cup confectioners sugar to custard and beat at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth.
• Add chocolates and beat to a creamy consistency.

I made this cake with a peanut butter crown for my partner and best friend of more than 10 years Kelly, who gets to be “King for a day”  in honor of his birthday.