I made cake for a good friends birthday. It was big, we ate it, had leftovers and have since finished those leftovers. I still can't stop thinking about it. It needs to be shared so you cannot not think about it too.
I found it on Pinterest, linked to this blog, lnked to Tumblr, linked to Photobucket, linked to....... whatever. Just kidding, giving credit its important, but.... when it reads more like a book, I think it starts to get a bit ridiculous. Originally the recipe came from a cookbook: Baked Elements by Matt Lewis and Renato Poliafito.
What is not ridiculous though is the perfect chocolate cake and creamy rich peanut butter filling. The vanilla (with a hint of peanut butter) frosting was a surprise. I have never made a frosting by this method and was skeptical, it sounds more like a sweet white sauce, but the finished product- yum!
Be forewarned, I'm not a professional pastry chef, nor am I a professional photographer. I didn't even take a picture of my cake, because I wasn't planning a blog post about cake.
So, just to prove that I really made it- so you'll trust me and you'll go make this cake right now, here's an afterthought iPhone photo taken by the birthday boy:
Yep, soak it in. Now, go make it cause it's good...
....as long as you like peanut butter. There are few people out there that don't like peanut butter. They are bananas. (Which are also good with peanut butter). I've run into quite a few of them here in Oz, but that's ok, I don't like vegemite. We're even. If any of my Aussie friends post an AMAZING vegemite cake recipe I won't make it and they won't judge me for it.
Unlike the recipe, my rockstar of a cake was 3 layers. I made the original 2 layers as shown in the recipe, and decided that 2 layers was sissy, so I made another one. It was for a birthday after all, and who doesn't like a big tall layer cake for their birthday?
Oopsy Daisy Cake (stupid name, I'm renaming it. I'll let you know what I decide.)
2 ounces good-quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder
2/3 cup hot coffee (reg or decaf, or if you insist hot water would probably work)
1/3 cup whole milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, softened, cut into 1/2 inch cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
In a mixer, beat the butter on high until smooth. Add the peanut butter and beat on medium-low speed until just combined.
Add the confectioner’s sugar and the vanilla and beat until smooth. Set aside.
Vanilla Peanut Butter Frosting
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
1 cup unsalted butter, cool but not cold, cut into 1/2 inch cubes
1 tablespoon plus 1 teaspoon Peanut Butter Filling
1 teaspoon vanilla
I found it on Pinterest, linked to this blog, lnked to Tumblr, linked to Photobucket, linked to....... whatever. Just kidding, giving credit its important, but.... when it reads more like a book, I think it starts to get a bit ridiculous. Originally the recipe came from a cookbook: Baked Elements by Matt Lewis and Renato Poliafito.
What is not ridiculous though is the perfect chocolate cake and creamy rich peanut butter filling. The vanilla (with a hint of peanut butter) frosting was a surprise. I have never made a frosting by this method and was skeptical, it sounds more like a sweet white sauce, but the finished product- yum!
Be forewarned, I'm not a professional pastry chef, nor am I a professional photographer. I didn't even take a picture of my cake, because I wasn't planning a blog post about cake.
So, just to prove that I really made it- so you'll trust me and you'll go make this cake right now, here's an afterthought iPhone photo taken by the birthday boy:
Yep, soak it in. Now, go make it cause it's good...
....as long as you like peanut butter. There are few people out there that don't like peanut butter. They are bananas. (Which are also good with peanut butter). I've run into quite a few of them here in Oz, but that's ok, I don't like vegemite. We're even. If any of my Aussie friends post an AMAZING vegemite cake recipe I won't make it and they won't judge me for it.
Unlike the recipe, my rockstar of a cake was 3 layers. I made the original 2 layers as shown in the recipe, and decided that 2 layers was sissy, so I made another one. It was for a birthday after all, and who doesn't like a big tall layer cake for their birthday?
Oopsy Daisy Cake (stupid name, I'm renaming it. I'll let you know what I decide.)
2 ounces good-quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder
2/3 cup hot coffee (reg or decaf, or if you insist hot water would probably work)
1/3 cup whole milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, softened, cut into 1/2 inch cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Pre-heat oven to 325* F (170*C). Butter two 8″ round cake pans, line the bottoms with parchment paper and butter the parchment. Dust lightly with flour.
Place the chocolate and cocoa powder in a medium sized heatproof bowl. Pour hot coffee over the chocolate and cocoa and whisk until combined. Add the milk, whisk until smooth.
In another bowl, sift together flour, baking soda and salt. Set aside.
In the bowl of a mixer, fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and mix again for 30 seconds.
Add the flour mixture in three parts alternating with the chocolate mixture, beginning and ending with the flour mixture.
Divide the batter between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway, until toothpick inserted comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Invert onto rack and let cool completely.
Peanut Butter Filling
1/2 cup unsalted butter, softened, cut into 1/2 inch cubes.
1/2 cup smooth peanut butter
1/2 cup plus 2 tablespoons confectioner’s sugar, sifted
1 teaspoon vanilla
Place the chocolate and cocoa powder in a medium sized heatproof bowl. Pour hot coffee over the chocolate and cocoa and whisk until combined. Add the milk, whisk until smooth.
In another bowl, sift together flour, baking soda and salt. Set aside.
In the bowl of a mixer, fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and mix again for 30 seconds.
Add the flour mixture in three parts alternating with the chocolate mixture, beginning and ending with the flour mixture.
Divide the batter between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway, until toothpick inserted comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Invert onto rack and let cool completely.
Peanut Butter Filling
1/2 cup unsalted butter, softened, cut into 1/2 inch cubes.
1/2 cup smooth peanut butter
1/2 cup plus 2 tablespoons confectioner’s sugar, sifted
1 teaspoon vanilla
In a mixer, beat the butter on high until smooth. Add the peanut butter and beat on medium-low speed until just combined.
Add the confectioner’s sugar and the vanilla and beat until smooth. Set aside.
Vanilla Peanut Butter Frosting
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
1 cup unsalted butter, cool but not cold, cut into 1/2 inch cubes
1 tablespoon plus 1 teaspoon Peanut Butter Filling
1 teaspoon vanilla
In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened 10 to 15 minutes.
Transfer the mixture to the bowl of mixer. Beat on high until cool, at least 7 minutes. Reduce the speed to low and add the butter, mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add 1 tablespoon plus 1 teaspoon of reserved Peanut Butter Filling and the vanilla and continue mixing until combined. If the frosting is too soft, refrigerate to chill slightly then beat again to proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assembling the cake:
Place bottom layer on serving platter. Evenly spread with Peanut Butter Filling, then spread about 1/4 cup of Vanilla Peanut Butter Frosting on top of the filling.
Add the next layer, and frost the top and sides with the remaining Vanilla Peanut Butter Frosting. Sprinkle peanuts and shaved chocolate shavings around the edge of the cake.
Cake can be stored at room temperature, covered for up to 3 days.
Transfer the mixture to the bowl of mixer. Beat on high until cool, at least 7 minutes. Reduce the speed to low and add the butter, mix until thoroughly incorporated. Increase speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Add 1 tablespoon plus 1 teaspoon of reserved Peanut Butter Filling and the vanilla and continue mixing until combined. If the frosting is too soft, refrigerate to chill slightly then beat again to proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assembling the cake:
Place bottom layer on serving platter. Evenly spread with Peanut Butter Filling, then spread about 1/4 cup of Vanilla Peanut Butter Frosting on top of the filling.
Add the next layer, and frost the top and sides with the remaining Vanilla Peanut Butter Frosting. Sprinkle peanuts and shaved chocolate shavings around the edge of the cake.
Cake can be stored at room temperature, covered for up to 3 days.