If you have never tried the combination of chocolate with the touch salty from the peanut butter, you are definitely missing one of the most incredible mix of flavors on earth. Salt fits perfectly with chocolate. Well, everything fits with chocolate, but a salty touch greatly enhances its flavor. And together with the peanut flavor they create a simply perfect combo!
What a crazy week I had. I got 4 cakes and 6 cupcakes orders for the same week and I am crazy because I just accepted them. Actually I’m not crazy, to some I could not say no because they are from people that I appreciate and how are you going to leave them without a cake for their birthday? In the end, all efforts are worth when all you can see are faces of full happiness the moment you deliver the cakes. So it has been a crazy and hard work week and but also a happy one.
I’m lucky to have an arsenal of recipe photos stored as backup plans, such as this one. I baked this cake last year, but then I could not post it for reasons that you already imagine. So now, I am recovering it and it really saved me this week post. Oh yes, because I’ve decided to post regularly again. I will try to make a recipe per week, but let’s see how long good intentions last.
Indeed, it’s like any kind of job or like the key to bake 4 cakes in a week when you already have a full-time job. You just have to plan well and be willing to sacrifice some weekend hours and afternoons. Also, when things are done with passion the hours that are invested do not count.
Writing the content of the post is, by far, the harder part for me. I think I’m not the only blogger who feels this way. Nobody likes to press keys, well writers do, but those are all crazy means. But to make a bit lighter for me, I’m trying a new strategy. Plan when I am going to do it, I book a time during the week and I force myself to do it at that specific moment. And I also try to think about the theme of what I’m going to write during the week and that’s how I come up with topics and I’ll write them down so I will not forget.
Now I even have a 2-month publication schedule with one recipe per week, so I plan what I want to post in advance, and if I miss one week because I do not have time to prepare a recipe, I also have a list of what the backup recipe is going to be and I take that out of my old photos, as in this case.
I’m trying to take it seriously because it’s something that I love to do and I left it behind last year for personal reasons. But I’m back, and I’ve come back really motivated! I even have my Pinterest account up to date !!! So now, besides being crazy about cats and cakes, I’m also a planning crazy hahahaha. I do not know how I got to this point, if it’s just because I’m getting old, because I’ve been living in Germany for too long and I’m becoming super planner like them or because I do not like to see my empty google calendar and this is just an excuse to put a lot of colours in there. Whatever the reason may be, for you guys is a win-win!!
Chocolate peanut butter layer cake
- CAKE LAYERS:
- 120 g of pure cocoa powder
- 300 g flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 400 g white sugar
- 3 eggs
- 60 ml mild vegetable oil
- 1 tsp vanilla extract
- 200 ml hot water
- 200 ml buttermilk
- 170 g butter (at room temperature)
- 350 g icing sugar
- 250 g peanut butter
- 60 ml whipping cream, very cold
- GANACHE ::
- 120 g of dark chocolate
- 120 ml whipping cream
- Reeses cups to decorate
Preheat the oven to 170ºC. Grease three 18 cm in diameter baking pans and reserve.
In a bowl, sift the flour with the rest of the dry ingredients. In another bowl, mix the sugar with the eggs, the oil and the vanilla extract until you have a homogeneous mixture.
Pour half of the dry ingredients in the liquids and mix until you have no lumps. Add buttermilk and hot water. Mix until they are integrated. Add the rest of the dry ingredients mixing just until there are no lumps of flour.
Distribute the dough in the three pans. Bake for about 35 minutes, or until pricking the biscuits with a wooden stick, come out dry. Allow to cool completely on a rack.
To prepare the buttercream, mix the butter with the peanut butter on the stand mixer with the paddle attachment at medium-high speed for at least 3 minutes, scraping the bottom of the bowl with a spatula from time to time. Add the icing sugar and mix for 2 more minutes. Finally, add the whipping cream and mix at high speed for 2 more minutes.
To assemble the cake, level the 3 layers of cake by cutting the dome if they have done it during baking. Fill with the buttercream between layers and frost the whole cake with the remaining buttercream.
To prepare the chocolate ganache, chop the chocolate into pieces and place it in a bowl. In a saucepan, heat the cream until it boils and pour over the chopped chocolate. Let stand one minute and then mix with the rods until they are combined. Let the ganache rest before use for about 10 minutes to make it a little thicker.
Decorate with the chocolate ganache in drip effect and with a few Reeses chocolates to taste.