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Sandi in Hawaii

Michael in Phoenix's Chocolate Cake, with Ina Garten's Peanut Butter frosting

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1645 posts
Joined: Dec 12, 2005


Posted to Thread #17351 at 7:58 am on Jan 4, 2010

I used your chocolate cake recipe, a peanut butter filling, and the blender chocolate frosting. Everyone loved it!

The peanut butter filling was a hit, even tho I kinda messed it up. It has heavy cream in it, and I subbed Coffee Mate creamer (looking for a non-dairy alternative). I didn't work - that stuff doesn't whip, and the frosting broke when I tried. It's supposed to be soft and fluffy, and it wasn't, so I hid it in the middle of the cake. Original plan was to frost the whole cake with it. Plan B was using the blender frosting :)

Everyone loved the peanut butter filling. The slightly salty filling nicely offset all the chocolate :) The cake was soooo chocolate-y and moist and wonderful. Thanks!

One recipe of the filling and one recipe of the frosting was enough to frost two cakes. (I made one 9" cake, and one 8" cake, both two layers.
When I made the 8" cake, I also made a little loaf cake with the extra batter. The layers were pretty high, so next time, I'd make two little loaves. Cook's treat :)

Michael's Favorite Chocolate Cake

1 cup standard cocoa (not dutched)
4 tsp. instant coffee powder
2 cups boiling water
1 cup butter, unsalted, softened
2 1/2 cups sugar
4 eggs, room temp
2 3/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tsp. vanilla extract

Combine cocoa and instant coffee. Add boiling water, stirring until smooth; set aside until mixture comes to room temp. Stir in vanilla.

Preheat oven to 350 degrees F.

Line the bottoms of three 8-inch greased cakepans with parchment; grease parchment and flour pans. Remove excess flour by inverting pans and tapping edges sharply. Note: 9-inch pans work fine. With 3 layers, sometimes a 9-inch layer is preferable --not as tall.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer, scraping down sides when needed. Add eggs, one at a time, beating well after each addition, one full minute for each egg.

Combine flour, soda, baking powder, and salt in a medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Do not overbeat.

Pour batter into cakepans. Smooth to the edges with a spatula.

Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, peel off parchment, and cool layers completely on wire racks.

Kathleen's Peanut Butter Icing
From Ina Garten's Barefoot Contessa at Home

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Debbie in GA's Chocolate Frosting

6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

Melt the chocolate in the top of a double boiler placed over the simmering water. (I use the mocrowave at 70% power for about 1 1/2 minutes.) Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.

Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer’s sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.

Makes 1 3/4 cups, enough to fill and frost a two-layer cake.


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