The Virgin Stove

Making everything for the first time

Chocolate, Peanut Butter and Cheese Cake

This isn’t exactly a cheesecake. Which is why I said “cheese cake.” Harhar. The cake itself is a chocolate moist cake, the frosting is made of peanut butter and cheese, and a drippy dark chocolate ganache covers it all. The strongest flavors are chocolate and peanut butter and fans of Cone Zone’s peanut butter choco ice cream would surely appreciate this.

I think that is the most times I’ve written peanut butter in one paragraph. *wipes brow*

I made this cake for Tita Edith’s birthday, not knowing that she’s a big peanut butter fan. And then I made a second cake for my family, knowing that my siblings would feel jealous if I didn’t make one for them. This is also one of the most complicated cakes I’ve ever baked. It took a lot for the batter to turn into the pretty cake on a plate.

For the first time, I used flash freezing (freezing a cake for a short time to firm it up) to make a decent layer cake. When the two cakes come out of the oven, flatten the surfaces a bit with a spatula or a potato masher like what I used here.

Let them cool a bit before inverting onto plates and popping them in the freezer. Ideally, the cakes should be wrapped in cling film but I made do with foil, having run out of the plastic wrap. Thirty minutes later, they’re ready for layering.

I put tons of frosting for the middle layer, around one third of what I made. Just work quickly so the cakes won’t warm up especially if you have a warm kitchen like mine. Because the cakes are firmed up in the freezer, it’s really easy to place the other cake on top of the frosted one without breaking the cake. Just remember to put the straight (or bottom) sides together to avoid having a wobbly cake.

I also learned how to crumb mask. Because the cake is darker than the frosting, it’s advisable to put a very thin layer of frosting over the whole cake and pop it in the freezer for 10-15 minutes before applying the final layer of frosting. This tip will avoid brown cake crumbs from mixing with your frosting as you spread it around the cake.


The finale is the dark chocolate ganache. It makes the simple cake look elegant and avant-garde at the same time, aside from providing it with a richer taste. Between the moist cake, the rich frosting and the sweet chocolate, serving a sliver would be more advisable instead of a hefty slice to prevent blocked arteries and trips to the ER.

Oh, and if you’re wondering if it’s better to leave the cake in room temperature or refrigerate it, it depends on the room itself. If you’re in a cool, air-conditioned room or if the weather is naturally cool, you can leave it out of the fridge. But if it’s hot enough to fry eggs on your car, it’s much better to refrigerate it. It won’t affect the taste. Besides, a firm cake is always better than a wilting one.

Yum! Trust me, this looks much better in real life than in the photos. Tastes much better, too.

And as I receive my self-presented award for having passed another baking hurdle, I would like to thank Smitten Kitchen for being such a dependable baker’s bible filled with wonderful recipes and tips.

Chocolate, Peanut Butter & Cheese Cake
From Smitten Kitchen

Makes an 8-inch triple-layer cake or a 10-inch two-layer cake.

Cake
Makes an 8-inch triple-layer cake or a 10-inch two-layer cake
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

  • Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the prepared cake pans. (Recommended: Use wax paper or parchment liners so cake won’t stick to the bottom of the pan.)
  • Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. If you’re in a hurry, you can wrap and pop them in the freezer to cool quickly before frosting.

Peanut Butter and Cheese Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
1.5 – 2 cups confectioner’s sugar (adjust according to taste)
2/3 cup smooth peanut butter

  • In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the sugar, mixing thoroughly and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces (or a 200 g bar) semisweet chocolate, coarsely chopped
3-4 tablespoons smooth peanut butter
1/2 cup half-and-half

  • In a small non-stick sauce pan over low heat, combine the chocolate and peanut butter. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. If the mixture is too thick, add more half-and-half. Use while still warm.

Assemble

  • To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer (if you have 3 layers). Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
  • (Optional but recommended: Making a crumb coat of frosting–a very thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
  • To decorate with the Chocolate–Peanut Butter Glaze, pour the glaze over the top of the cake, and using a baking spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely.

[print recipe]

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2 responses to “Chocolate, Peanut Butter and Cheese Cake

  1. Alica Trigueiro 11 October 2012 at 1:02 pm

    I really love to munch cheesecakes because they are oh so tasty. i really like to eat like 2 or 4 per day. ,’::;

    Take a look at our blog page as well
    http://www.caramoantravel.com

  2. Pingback: Hmph | Karma & Apollo

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