Peanut Butter Chocolate Bundt Cake with Peanut Butter Frosting

Peanut Butter Chocolate Bundt Cake 2
This was a quick and easy recipe for me to whip up as this was for a co-workers birthday.  Of course, celebrating without a cake is just a meeting.  It wasn’t too sweet and the frosting just gave it enough sweetness for a light dessert.  Love it!

Cake ingredients:
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
1 cup yogurt
2 tsp. vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter

Frosting Ingredients:
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tbsp milk

Preheat oven to 350oF.

Spray large bundt pan (12 cups) with non-stick spray.

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter on a medium speed until light and fluffy (approximately 1 minute). Slowly add the sugar and beat until combined.

Add the eggs, one at a time. Scrape the sides of the bowl. Then, beat in yogurt and vanilla.

Once everything in the large bowl is completely combined, add the flour mixture and milk alternately until just combined.  (Start and finish with the flour mixture)

Transfer half of the batter (3 1/2 cups) to a clean medium bowl. Then, stir in the melted chocolate.  Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternately dollop spoonfuls of the chocolate and peanut butter into the bundt pan. Use a knife or spatula to swirl the batter together. DO NOT OVER MIX.  Fill your pan 3/4 of the way full.

Peanut Butter Chocolate Bundt Cake

Bake for 60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan.

In the meantime, make your peanut butter frosting. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough milk to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter frosting.

 

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Mocha Kahlua Chocolate Sauce

This is not a baking exercise, but I used this for my ice cream cake a couple of weeks ago, and it was a hit with my co-workers.  I also saved some for my ice cream topping.  The kahlua was not cooked off, so this is not advised for minors that are not supposed to consume alcohol.

Ingredients:
1 ½ cups dark chocolate
¼ cup milk
½ cup whipping cream
3 tbsps. of Kahlua
1 tbsp. Instant coffee
1/4 cup hot water

Dissolve the instant coffee in the hot water and set aside.

Place chocolate in a mixing bowl, making sure that they are broken into small pieces for easy melting.

In a saucepan, combine milk and cream over medium-high heat. Bring to boil and then remove from heat.  Pour hot milk and cream over chocolate. Stir until smooth. Add the coffee mixture, then add the Kahlua and continue whisking until combined.

This should make about 1 ½ cups.

Mocha Kahlua Sauce

 

Super Moist Chocolate Muffins

Muffins and cupcakes are definitely not my strength when it comes to baking.  However, it seems like it’s getting to be popular trend again.  I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch.  I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.

Ingredients:
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 tsp. vanilla

Preheat oven to 350°F.

Prepare 12 muffin liners in the muffin tin.

In a small bowl, pour in the milk and vinegar.  Let it sit, while preparing the remaining ingredients.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, vanilla and milk mixture.  Beat for 2 minutes, until well combined.  At this point, the batter may be quite runny.

Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

Chocolate Muffins

Coffee Chocolate Brownies

I love brownies!!!  Brownies have always been my ultimate favorite, when it comes to baking.  In my opinion, it seems like it has always been a great accomplishment with the least amount of work, the least amount of ingredients and a great satisfaction when it comes to the final product.  Brownies are quite versatile as a snack by itself, or dressing it up with a quick frosting or even a ganache.  If you’re looking to fancy it up, a scoop of ice cream and a little drizzle will dress it up very nicely.
Ingredients

6 oz dark chocolate chips
3 oz semi-sweet chocolate chips
2/3 cup butter
1 tsp instant coffee
⅓ cup boiling water
3 eggs, room temperature, beaten
1¾ cup sugar
1 cup cake flour
1-2 tbsp. cocoa powder to coat the pan
1 cup of walnut (optional)

Brownies:
Preheat oven to 325°F.  Grease and flour 9″x 13″ baking pan with cocoa powder making sure to tap out all excess powder.

Melt both the dark and the semi-sweet chocolate chips and butter together in a double boiler until chocolate has fully melted.

Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour coffee into melted chocolate and stir until fully combined.  Cool to room temperature.

In a large bowl, beat eggs in a mixing bowl until light and frothy.  Add the sugar and beat for two minutes on medium speed.  Reduce speed to low and beat in room temperature chocolate-coffee mixture.  Stir in flour just until combined.

Pour into prepared pan. Sprinkle the walnuts on to of batter.  Bake for 40 minutes or until brownies are set.

Coffee Chocolate Brownies 2