1、Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze

  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Cool: 15 mins
  • Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze recipe

    Ingredients

    Method

    Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  • Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
  • Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (do not overmix).
  • Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with sea salt. Pass remaining sauce. Makes 12 servings.
  • Nutrition Facts

  • Per serving: 466 kcal cal.,27 g fat (14 g sat. fat,2 g polyunsaturated fat,9 g monounsatured fat),86 mg chol.,369 mg sodium,53 g carb.,2 g fiber,34 g sugar,7 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/marbleous-chocolate-peanut-butter-cake-with-salted-caramel-glaze-29525/

    2、John Whaite's Chocolate chiffon cake with salted caramel butter cream

    Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing
    John Whaite

    Ingredients

    • 125ml sunflower oil, plus extra for greasing
    • 7 large eggs, separated
    • 2 tsp vanilla bean paste
    • 375g golden caster sugar
    • 50g cocoa powder
    • 300g plain flour
    • 1 tsp bicarbonate of soda
    • 250g light soft brown sugar
    • 150ml double cream
    • 140g butter, softened
    • ½ tsp salt
    • 250ml double cream
    • 250g dark chocolate, finely chopped or grated
    • sea salt crystals, to decorate

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
    2. Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
    3. Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
    4. Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
    5. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

    3、Peanut butter parfait with salted caramel crunch

    Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!
    Peanut butter parfait with salted caramel crunch recipe

    Ingredients

    Method

    1. Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
    2. To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle. 
    3. Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.

    4、Chocolate Peanut Butter Cake

    Servings:16 Prep30 mins Bake350° 25 mins Cool1 hr
    Chocolate Peanut Butter Cake recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and flour 2 8-inch round cake pans; set aside. Prepare cake mix according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until tops spring back when lightly touched. Let cakes cool in pans on a wire rack for 10 minutes; remove from pans. Cool completely on wire racks.
    2. Meanwhile, prepare frosting. In a large mixing bowl combine butter and peanut butter. Beat with an electric mixer on medium speed until smooth. Add milk and vanilla and beat on low just until combined. Slowly add powdered sugar, beating on low until sugar is just incorporated. Increase speed to medium-high and beat for 1 minute.
    3. Use some of the frosting to fill and then crumb coat the cake. Chill the cake for 10 minutes to firm up the crumb coat. Generously frost the cake with the remaining frosting.
    4. Make swirls in the frosting with the back of a spoon, using gentle pressure and lifting the spoon straight up at the end of each movement.
    5. Cupping some of the peanuts in your hand, lightly press them around the sides of the cake. Once the sides are covered, use the peanuts that have fallen down onto the plate to press into any open spots.

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