I hope everyone enjoys this recipe for homemade chocolate cake with Peanut Butter Cream frosting! A very Happy Birthday to MacKenzie! Thanks for the honor of making your birthday cake. I hope your birthday was the best, sweetie!
Here is a pretty basic chocolate cake recipe. I think it’s very close to a Devil’s Food cake. It’s really versitile as a cake or as cupcakes. For this cake, I opted to torte the layers for easy transportation and ease of service on-the-go, but I’ve also done it as a regular, double layer, 8″ cake filled and frosted with the peanut butter cream, a bundt cake filled with the peanut butter cream and dusted with powdered sugar and as cupcakes filled and frosted with the peanut butter cream. Also, if you love cheesecake or cream cheese in general in your dessert, I encourage you to see the “cream cheese” variation of the filling. In this cake, I used just the whipping cream because you never know when people will like the cream cheese addition. I personally love it!
6.5 ounces semi-sweet or bittersweet chocolate chips or chopped up bars (I’ve used up to 71% cacao with great success. Even the stuff with the cocoa nibs in it works out beautifully.)
1 cup whole milk
3/4 cup granulated sugar
3/4 cup brown sugar
1 scant teaspoon salt
1 stick softened, unsalted butter
1 tablespoon vanilla extract (and vanilla bean if you have it on hand)
2 cups flour (I usually use organic, unbleached flour)
1 teaspoon baking powder
1 teaspoon baking soda
Preaheat oven to 350 degrees. In a small saucepan over medium low heat, scald milk, remove from heat, whisk in chocolate until melted smoothly and let cool. In a small bowl, sift together flour, baking powder and baking soda. In a large bowl, cream together butter, brown sugar, granulated sugar and salt then mix in vanilla. Add in eggs, one at a time, thoroughly mixing and scraping down sides of bowl after each addition. Mix in flour mixture and cooled milk mixture in three parts, alternating dry and liquid, and beating and scraping bowl between additions like this: 1/3 dry, 1/2 flour, 1/3 dry, 1/2 liquid and final 1/3 dry. Beat for 2-3 minutes on medium speed.
Prepare pans of your choice with unsalted butter and flour. Pour in batter. Baking time will be dependent on pans. Cake is done once a toothpick inserted in the center comes out clean or has just a couple of yummy looking crumbs on it.
Two 8 inch rounds: 25-30 minutes.
20 cupcakes: 15-18 minutes
Bundt cake: 35-40 minutes
Peanut Butter Cream Frosting/Filling
2 cups heavy whipping cream
1 cup peanut butter (creamy or chunky)
1 cup powdered sugar
In a medium bowl, whip cream then chill in refrigerator. Cream together peanut butter and powdered sugar until smooth. Thoroughly fold in whipped cream and store in refrigerator until ready to use.
Cream Cheese Variation
8 ounces room temperature cream cheese
3/4 cup powdered sugar
3/4 cup peanut butter
2 cups heavy whipping cream
In a medium bowl, whip cream then chill in refrigerator. Cream together cream cheese and powdered sugar and then cream in peanut butter. Fold in whipped cream and store in refrigerator until ready to use.