Tuesday, January 25, 2011

Reverse Peanut Butter Cup Cake

It is one of those days. Today was the first day of my last semester until I have my master's and I was super excited to be getting it started.
I was hoofing it to class when my boots slipped out from under me and suddenly I was as close to being in the splits as I should ever come.
I recovered. I did. I got up and only one boy saw me...not bad. I shook it off.
I must have shook it off too hard because my coffee mug flew out of my hands, shattered on the ground and suddenly the favorite part of my morning, my hot cup of java, was spilled on the cold hard cement.
Good start, no? But you know what makes everything better? Chocolate or peanut butter. Or wait. Both. Yeah, both.
So I had some cake. Just a little slice, I promise. But I could have easily gone for more. Because it is that amazing.
The cake -- so moist. The frosting -- light and fluffy. It's like a reverse Reese's. And look, little hearts! Perfect for your sweetie on Valentine's Day... that wonderful holiday just around the corner.
So make this, and make your dreary January day just a little bit sweeter.

Reverse Peanut Butter Cup Cake

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee


For the Frosting
1.5 cup peanut butter
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 cup milk

1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
5. While cake is baking, prepare Peanut Butter Frosting.To make frosting, combine the PB with butter and cream together (remember, light and fluffy!) Add ALL of the confectioner's sugar and begin to add in milk. It should be smooth enough to spread on a cake-- then it's done!
6. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Add any additions like peanut butter cups.

Enjoy!

6 comments:

danasfoodforthought said...

This looks so delicious.... definitely a good way to steer your day in the right direction after a rocky start!

marshley said...

Oh, I miss our talks all about food... See you tomorrow!!

Chef Dennis said...

That is a gorgeous cake! Chocolate and peanut butter, a match made in heaven!
Cheers
Dennis

Monet said...

This is a great way to make any bad day better...I wish I had a slice tonight! Congrats on almost being done with your masters. How exciting! Thank you for sharing, sweet friend. May the middle of your week be full of joy and laughter.

Mackenzie@The Caramel Cookie said...

This would definately make any day better!

Lisa said...

What a delicious looking piece of cake. You're right, that frosting does look fluffy and I love those little chocolate hearts you added for decoration. I have a linky party on my blog every Saturday called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.