This cake is like eating a peanut butter cookie, but in cake form. Need I say more?
Buttercream before chocolate.
I grew up in a culture that promoted buying in bulk. Most families in my community had well over 4 children. It was more of a necessity than anything. I’m still in that frame of mind. Bulk equals good. You need bulk. Buy in bulk.
One day I got a Costco membership and I was like, “I like peanut butter. I eat a lot of it.” So I bought it. In bulk. Natural peanut butter in bulk. You know what sucks about natural peanut butter? It separates. Imagine having to stir a cauldron of oil and peanut butter every time you want like a tablespoon of it. It’s the breaks man.
I’m on a mission to get rid of it all. So I made a cake! Duh.
Obviously you can’t have cake without frosting and I came across this recipe for French Buttercream a while ago on The Kitchn. This frosting. It’s ridiculous. Just make it. You’ll see what I mean.
Peanut Butter Cake
Adapted from The Daring Gourmet
Yields two 8″ rounds
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable or canola oil
2/3 cup natural peanut butter
2 cups brown sugar
4 large eggs
2 cups buttermilk
2 teaspoons vanilla
In large bowl, sift together flour, baking powder, soda, and salt. Create a well in the mixture.
In a medium bowl combine oil, peanut butter, sugar, eggs, buttermilk, and vanilla.
Pour wet ingredients into the well of your dry ingredients and mix till combined. Small flour lumps may form, that’s fine. They’ll disappear when baked.
Divide batter in half between two greased 8″ round cake pans.
Bake at 350 degrees for 30-40 minutes until a toothpick comes out cleanly when inserted.
Place on cooling rack for about 15 minutes before turning out. Be sure cakes are completely cooled before frosting to avoid melting.
Chocolate French Buttercream Frosting
From The Kitchn
Yields about 2 cups
1 cup (2 sticks) unsalted butter
2/3 granulated sugar
3 Tablespoons water
5 large egg yolks
Pinch of salt
1 teaspoon vanilla
1 cup semisweet chocolate chips
3 Tablespoons oil
Unwrap butter and cut into large chunks and let thaw until just about room temp.
Melt chocolate with oil in a double boiler until no chunks remain. Cool to room temp.
Combine sugar and water in a small saucepan and place on medium heat to make syrup.
While your syrup heats, separate eggs and combine yolks and salt and whisk on high speed until pale and thick
With a candy thermometer, heat your syrup to softball stage (about 238 degrees). With mixer on low, slowly add syrup to egg yolks. About every 10 seconds, stop and increase speed to high, then switch to low and add more syrup.
Once syrup is added, beat on high speed until the mixture has cooled to room temp. This takes about 8-10 minutes.
When mixture no longer feels warm, switch your mixer to the paddle attachment and start blending in your butter, one cube at a time, until combined well between each addition.
Add vanilla till combined. Slowly add room temp chocolate until well incorporated.