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 Time30minutes
Cook Time30minutes
Total Time1hour
Servings12
AuthorChristoph
Ingredients
Cake
2cupsall-purpose flour
1tspbaking soda
½tsp.salt
¾cupbutter,softened
2cupssugar
5eggs
1cupcreamy peanut butter
1tsp.vanilla extract
1cupbuttermilk
Chocolate frosting
2/3cupwhole milk
3large egg yolks
1tablespoonplus 1 teaspoon all-purpose flour
1 1/3cupsconfectioners sugar
1teaspoonvanilla
3sticks,1½ cups unsalted butter, cut into tablespoon pieces and softened
8ozmilk chocolate,melted and cooled
2ozunsweetened chocolate,melted and cooled
Method
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.