Make sure they are well blended. Butter three 8 inch round cake pans. meanwhile, preheat the oven to 180c for 10 minutes and transfer the cake batter to a cake mould. 1 (16-ounce) can of chocolate frosting with 1/4 cup peanut butter added and mixed together Or use my Peanut Butter Frosting Recipe Instructions Preheat the oven and heat to 350 degrees. In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of peanut butter frosting in between each layer. Pour the batter into the prepared pan. 1 cup all-purpose flour cup cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 3 large eggs room temperature 1 cup buttermilk room temperature 1 cup brewed black coffee hot cup vegetable oil 1 tsp vanilla extract 1 batches Cookie Butter Frosting 1 batch Cool Whip Ganache Instructions Grease and flour 2 round 9-inch cake pans. Pour the melted butter mixture into the flour mixture and whisk until well combined. In a mixing bowl, beat together eggs, buttermilk, hot water, oil and vanilla until smooth. Add liquids to bowl & gently stir until there are no lumps (about 30 seconds). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 3 x 20cm / 8" pans - 25 minutes. This should take just a couple of minutes. In a medium bowl, whisk together flour and baking powder. Line bottoms with parchment paper, and butter paper. Spread your peanut butter onto your rice cake. Pre-heat the oven to 180*C. Grease 3 8-inch pans with butter and line them with parchment paper. Finally, slowly (and carefully!) Beat again for 1 minute on speed 7. Add the sugar, oil, and sour cream. Butter parchment paper. Preheat the oven to 350 F (180 C) degrees. Mix the cake exactly like the package requirements. Add dry ingredients, mixing again. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Chocolate Cake: Preheat oven to 350F. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. *Microwave times may vary. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Add eggs, buttermilk, warm water, oil, and vanilla. Scrape down the sides of the bowl and mix again for another minute. Preheat oven to 350 F. Grease a 9-inch round cake pan. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. Advertisement. Beat in powdered sugar slowly. In a very large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Prepare your cake pans by rubbing butter all over the sides and bottom. (You can also line them with parchment paper for easier removal). Add the sugar into the softened butter and cream them together until light and fluffy, with a lighter yellow colouration. Peanut Butter Chocolate Ice Cream Cake Recipe. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 45 minutes. The hot liquid will melt the cocoa solids in the powder which will intensify the chocolate flavor. 1 Cup Creamy Peanut Butter Cup Granulated Sugar Cup Brown Sugar packed Teaspoon Baking Soda 1 Pinch Salt 1 large Egg Instructions Preheat the oven to 350 and line 2 baking sheets with parchment paper. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Line base with parchment paper. Preheat oven to 350. Split cake in half horizontally; place bottom layer on a serving plate. Add half the icing sugar and cocoa powder. Use a small offset spatula to loosen each cake from the rim of the pan. Divide evenly into pans and bake. single 22cm/9" pan - 40 to 45 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack. Wrap cake pans with baking strips for the most level cake. 120g chocolate, chopped 150g unsalted butter 160g icing (confectioners') sugar, sifted 1 tsp vanilla extract Directions: Preheat oven to 350F/180C and place rack in the centre of the oven. Instructions. Line the bottoms with wax paper. Pour heavy cream over the chocolate and place in the microwave for 1 minute. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugars. Butter two 8-by-2-inch round cake pans. baking pan. Beat again for 3 minutes. Add eggs, one at a time, beating well after each addition. Be generous when greasing to ensure the cake releases easily from the pan. Carefully invert each pan onto a flat surface and remove the layers. Cut and serve. (Note that if you're doing a three layer chocolate cake, each layer will be thinner). Add milk and vanilla if using. Sift dry ingredients into a bowl and set aside. Set aside. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Let cool; set aside. Take a spoonful of melted chocolate and spread it over your rice cake. In a medium . Let the cake cool completely in the baking dish. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Step 3. Set aside In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. In another bowl, mix hot water and cocoa powder until combined and allow to cook for a moment. Directions. Scrape down the sides and bottom of the bowl often. Dust the pans with cocoa; tap out extra. Spread over cake. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Step 2 Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Butter the parchment, and dust with cocoa powder, tapping out excess. Beat on a low speed until smooth. Notes Preheat oven to 350F (180C) standard or 320F (160C) fan/convection. or until tooth pick inserted in center comes out clean. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. One Layer Cake: Grease 913" pan with non-stick cooking spray. Then line the bottoms of the pans with parchment paper. Preheat oven to 350F (180C). make sure to line a butter paper at the bottom of tray to prevent from sticking. You can also use two 9 inch cake tins. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup peanut butter frosting. Prepare your dry ingredients by using a mesh sieve to remove any lumps. Heat for 30 second intervals on 50% power until ingredients are melted and mixture is smooth. *SEE NOTES* CHOCOLATE CAKE: Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. If it is too runny add more powdered sugar. Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Add eggs, 1 at a time, beating well after each addition. Sprinkle sea salt over the rice cake. Add the eggs and vanilla. Add powdered sugar, milk, and vanilla extract. chocolate chip buttercream frosting 1 cup Unsalted Butter (room temperature) 4 cup Sifted Powdered Sugar 1 teaspoon Vanilla Extract cup Heavy Cream cup Semi-Sweet Mini Chocolate Chips Instructions chocolate chip cake Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350F. Gradually whisk in the almond flour and cocoa powder. Chocolate Pudding Cake; Flourless Olive Oil Chocolate Cake; Fudgy Chickpea Brownies; Gluten Free Chocolate Cupcakes; Make sure to tag me @butternutbakery on Instagram and comment below if you make these chocolate donuts. If frosting is too thick add more milk. Whisk cup (64 g) Dutch-process cocoa powder, cup vegetable oil, and 1 cup hot tap water in a large bowl until cocoa is fully dissolved, about 30 seconds. Frost top and sides of cake with remaining frosting. In a medium bowl use the hand mixer to beat together the peanut butter . In an 8 ounce, microwave-safe mug, mix together the almond flour, coconut flour, cocoa powder, granular erythritol, chocolate chips, and baking powder until well-combined. Butter or spray with nonstick vegetable spray, two - 9x 2 inch (23x5cm) round baking pans. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake. Remove and stir. Add the dry ingredients and mix until blended. Place the remaining 1/4 cup chocolate chips and 1 1/2 milk into a microwave-safe bowl. In a small heavy saucepan, bring cream to a boil. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or . Pour batter into prepared pan. Add cocoa and vanilla. This batter is supposed to be really thin. Cool before frosting with a layer of peanut butter frosting. Assemble cake + apply crumb coat: Place 1 cake layer on your cake stand or serving plate. Garnish, if desired. Beat until thick and creamy. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined. Evenly divide batter into prepared cake pans and transfer to 350F (175C) oven. Fold in whipped topping. Stir well. Remove the pan from the oven and place on a heat-resistant surface or wire rack. Beat for 3 minutes - start slow, increase to speed 7. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Bake 35-40 min. Preheat the oven to 350 degrees Fahrenheit. Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. In a large bowl, beat butter and sugar until the mixture is light and pale- about 3-4 minutes. Step-by-Step Instructions Mix the dry ingredients. . Butter cake pans. In a large bowl, whisk together sweet rice flour, sugar, cocoa powder, baking powder, and salt. How to Make A Chocolate Butter Cake Preheat oven to 350. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Next, sprinkle 2 cup of the milk chocolate chips on top and around the bottom of the cake. 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped 1/2 cup heavy cream Chopped peanut butter cups, optional Directions Make the cake layers: Preheat the oven to 350F. Butter and flour two 8- x 1 1/2-inch round cake pans. Serve at room temperature spread on toast or croissants. Bake at 350 degrees F for 35 to 40 minutes. FOR THE BUTTERCREAM. Combine the eggs, buttermilk, vegetable oil and vanilla extract and mix well. Line with parchment paper. Using large chef's knife, cut peanut butter cups into . Add in the eggs one by one, mixing well with each addition. Bring to a boil and stir until sugar dissolves, about 1 minute. Preheat oven to 350 F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside. Then slowly pour the hot coffee in a stream against the inside of the bowl. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. For 9-inch-round cakes, cool to room temperature, 25 to 30 minutes, before removing from the pans. Preheat the oven to 325F (160C). Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. Line the bottoms with parchment or wax paper. Generously grease a 1217 inch half sheet/jelly roll pan. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. 1 box chocolate cake mix about 15-16 ounces 1 box instant chocolate pudding mix about 3.4 ounces 4 large eggs cup (113g) unsalted Challenge Butter melted 1 cup (237ml) milk 1 teaspoon butter extract optional For the topping: cup (57g) unsalted Challenge Butter cup (150g) granulated sugar 1 tablespoon (5g) unsweetened cocoa powder In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Pour batter into prepared pan. Beat the softened butter for a couple of minutes to loosen it up. Sift all dry ingredients to a large bowl and stir to combine. Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Add remaining icing sugar and cocoa powder. Cool completely in pan. Pour batter into a greased and floured 13x9-in. Butter the papers and dust with cocoa, tapping out any . Stir until you've reached a silky smooth consistency. In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Instructions. Bake for 20 to 25 minutes, until the cake has doubled in size and the edges start to pull away from the sides of the pan. Preheat the oven to 350 degrees F. For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Assemble: Place one cake layer on serving tray. Add 2 large eggs, cup well-shaken. Ingredients cup unsalted butter, room temperature cup semisweet chocolate chips, melted 1 tablespoon cocoa powder salt Directions Beat butter, melted chocolate chips, cocoa powder, and a pinch salt with an electric mixer until smooth, about 1 minute. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl.. Add butter, oil, eggs, and vanilla extract and stir until completely combined (batter may be thick). Set aside. Beat until fluffy and lighter in color, 2-3 minutes. Spread with the peanut butter mixture. Instructions. Spread a generous amount of frosting on top. Stir often to ensure even melting. Set aside. Butter, or spray with a nonstick vegetable spray, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Whisk cocoa, flour, salt, baking soda and baking powder into a bowl. Poke holes in cake using fork or skewer. 250g dark chocolate 250g butter, softened 175g icing sugar You'll also need 2 sandwich tins Method Preheat the oven to 180C/fan160C/gas 4. Place butter and chocolate chips in a microwave safe bowl. In a medium bowl, sift together the. Add second cake layer. In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Set aside In another bowl, add the buttermilk, oil and vanilla. Directions Step 1 Preheat oven to 350 degrees. Step 1. Refrigerate to harden the frosting, then add a layer of chocolate frosting, if desired. Set aside to cool slightly. In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Make the Cake Batter - In a large mixing bowl, use an electric mixer to beat together the cake mix, vegetable oil, and eggs. Lightly grease the sides and sprinkle with cocoa powder. Pat into the prepared pan. Beat on medium speed until light and fluffy, about 2 minutes. Mix the wet ingredients. Beat in peanut butter and confectioners' sugar until smooth. Chocolate Frosting: Combine butter and cocoa powder. Preheat oven to 350F (175C) and grease two 8-inch (20cm) cake pans. Line base with parchment paper. Mix the eggs, buttermilk, and vegetable oil in the bowl of a stand mixer with the paddle attachment or with hand beaters until combined. Beat in vanilla Spray two 9x2 inch round cake pans with non-stick cooking spray with flour. add hot water until batter is uniform and thoroughly combined. Sift the dry ingredients over the batter. Then, cut two circular pieces of parchment paper to place in the very bottom of the cake pans. To bake cake: Preheat oven to 325F. (Times may vary, see our note below). Chocolate Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. In a large bowl, cream shortening and butter with an electric mixer. These ingredients will bring the temperature of the cocoa mixture down so the eggs don't get cooked. Then add in maple syrup, eggs, and vanilla. Set aside. semi sweet or dark chocolate chips, (250 grams) Instructions Preheat oven to 350F (175C). 2 recipes dark chocolate buttercream Instructions Preheat oven to 350 degrees. Whisk constantly until the butter has melted and everything is smooth and combined. Beat in the eggs, milk, oil, and vanilla. Chocolate Frosting (see Note) Directions Preheat the oven to 350F. Make sure to mix the cocoa in well to remove any lumps. Add to dry ingredients and whisk just until combine. Spread mixture into the prepared pan and set aside. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Set aside. Prepare 3 8-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. Line the bottom of three 8-inch round cake tins with rounds of parchment paper. 1/2 small pkg instant chocolate pudding mix Peanut Butter Frosting 1 cup creamy peanut butter 2 sticks butter, room temp 3 cups powdered sugar 1/2 tsp vanilla Chocolate Ganache 1 1/2 cups chocolate chips 1 cup heavy whipping cream Instructions FOR THE CAKE In mixer, cream butter and sugar together Add eggs 1 at a time. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Melt your chocolate chips. Grease a 9x13-inch baking pan. Instructions. Preheat oven to 350 degrees and place rack in center. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle. Meanwhile, wash and dry the stand mixer bowl (or large bowl and electric hand mixer). In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. 33 x 22 x 5 cm / 13 x 9 x 2" rectangle pan - 35 - 40 minutes. Add the cooled cocoa mixture, buttermilk, and eggs and mix using a hand mixer or whisk until well combined. Pour into any kind of greased baking pan, paper-lined cupcake tins, or a molded style pan. Refrigerate until chilled. Instructions. Heat in 15 second increments, stirring in between each, until the . How to make chocolate buttercream frosting Simply add butter to a stand mixer with the whisk attachment. Keyword: chocolate butter cake Prep Time: 39 minutes Cook Time: 40 minutes Total Time: 1 hour 19 minutes Servings: 12 servings Calories: 365kcal Author: Kara @I Scream for Buttercream Ingredients 2 cups all purpose flour cup cocoa (I used Hershey's cocoa - not dutch processed) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Preheat the oven to 350F. Step 2. 1 3/4 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 1/2 cup canola oil 2 large eggs (room temperature) 1 teaspoon vanilla 1 cup freshly brewed strong hot coffee For the frosting: 1/2 cup salted butter (softened) In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Preheat oven to 350. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Lightly grease a 913 baking pan with butter. 8 oz. Next, cream the sugar, oil, eggs, vanilla, and buttermilk. In a small bowl, beat cream cheese until fluffy. For the Chocolate Buttermilk Cake Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda. In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Measure out and blend all dry ingredients, except sugar. Beat on medium-high speed until smooth, about 45 seconds. Add the . Mix for several minutes until smooth and fluffy. Mix almond flour, baking soda and salt in a medium-sized bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. In a bowl, take milk and add vinegar to it. Place rice cake (s) in freezer and freeze for 10-15 minutes, until chocolate has solidified. In a measuring cup combine water, oil, juice or vinegar, and vanilla. Add the eggs, oil and buttermilk; whisk well to combine. Stir to combine and set aside until it curdles to create vegan buttermilk. I used cup of semi-sweet chocolate chips. Set aside. Slowly stir in buttermilk until completely combined. In a medium bowl, whisk together flour, salt, and cocoa powder. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. 2 x 20cm / 8" pans - 38 minutes. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Place 1 cup creamy peanut butter and 1 stick unsalted butter in the bowl and let sit at room temperature until softened. Grease and line three 6-inch cake pans with parchment paper. Pour over cake layer in the pan. Grease a round or square cake pan with coconut oil. Spray the 13 x 9-inch cake pan with cooking spray.