Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle

Health score
8%
Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle
45 min.
10
958kcal

Suggestions


Indulge your sweet tooth with a decadent Chocolate Cake topped with a luscious Milk Chocolate-Peanut Butter Frosting and a delightful Peanut Butter Brittle. This dessert is not just a treat; it's an experience that combines rich flavors and textures, making it the perfect centerpiece for any celebration or a cozy night in.

Imagine sinking your fork into a moist, chocolatey cake that melts in your mouth, complemented by a creamy frosting that balances the sweetness with a hint of peanut butter. The addition of crunchy peanut brittle adds an irresistible crunch, elevating each bite to new heights of deliciousness. Whether you're hosting a birthday party, a holiday gathering, or simply want to impress your family and friends, this cake is sure to be a showstopper.

With a preparation time of just 45 minutes, you can whip up this stunning dessert without spending all day in the kitchen. The combination of all-purpose flour, natural cocoa powder, and creamy peanut butter creates a cake that is both satisfying and unforgettable. Plus, the frosting, made with mascarpone cheese and heavy whipping cream, is a luxurious touch that will leave everyone asking for seconds.

So, gather your ingredients and get ready to create a masterpiece that will not only please the palate but also bring smiles to the faces of those you share it with. This Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle is a dessert that truly has it all!

Ingredients

  • cups flour 
  • tablespoons apple cider vinegar 
  • 0.5 teaspoon baking soda 
  • 0.7 cup cocoa powder unsweetened sifted (, then measured)
  • 0.5 cup plus light
  • 0.8 cup creamy peanut butter with only peanuts and salt) (smooth)
  • 1.5 cups cup heavy whipping cream chilled
  • 0.8 cup mascarpone cheese chilled
  • ounces chocolate chopped
  • cup peanuts salted chopped
  • 2.3 cups powdered sugar 
  • teaspoon salt 
  • cup sugar 
  • 0.5 teaspoon vanilla extract 
  • 10 servings vegetable oil 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • whisk
  • aluminum foil

Directions

  1. Line large rimmed baking sheetwith foil; brush with oil. Bring sugar,corn syrup, and 1/4 cup water to boil inheavy medium saucepan over medium-highheat, stirring until sugar dissolves.Boil without stirring until syrup is deepamber, swirling pan occasionally, about10 minutes. Immediately stir in peanutsand all remaining ingredients. Scrape outmixture onto prepared sheet; spread out toabout 13x9-inch rectangle. Cool completely.Coarsely chop enough brittle to measure1 cup and finely chop enough to measure1/2 cup. DO AHEAD: Can be made 3 daysahead. Store in separate airtight containersat room temperature.
  2. Preheat oven to 350°F. Spraytwo 9-inch-diameter cake pans with2-inch-high sides with nonstick spray.Line pan bottoms with parchment paper.Sift flour, sugar, cocoa, baking soda, andsalt into large bowl.
  3. Whisk 2 cups water,oil, vinegar, and vanilla in medium bowlto blend. Gradually add water mixture todry ingredients, whisking until batter issmooth. Divide batter between preparedpans (scant 3 cups each).
  4. Bake cakes until tester inserted intocenter comes out with a few crumbs stillattached, about 28 minutes. Cool cakes inpans 15 minutes.
  5. Cut around cakes and turnout onto racks. Peel off parchment and cool.
  6. Place chocolate in medium bowl. Bring 5tablespoons cream just to simmer in smallsaucepan over medium heat.
  7. Pour cream overchocolate; whisk until melted and smooth.
  8. Let stand until thick enough to spread,whisking occasionally, about 30 minutes.
  9. Beat powdered sugar, 1 1/2 cups chilledcream, and peanut butter in large bowl justuntil blended.
  10. Add mascarpone; beat frostingjust until thickened (do not overbeat).
  11. Place 1 cake layer, flat side up, onplatter.
  12. Spread milk chocolate filling evenlyover; sprinkle with 1/2 cup finely choppedpeanut brittle.
  13. Spread with 1 cup frosting.Top with second cake layer, flat side down.
  14. Spread remaining frosting over top andsides of cake. Cover with cake dome andchill 1 hour. DO AHEAD: Can be made 1day ahead. Keep chilled.
  15. Let stand at roomtemperature 2 hours before continuing.
  16. Sprinkle 1 cup coarsely chopped brittleover top of cake and serve.
  17. * An Italian cream cheese; sold at manysupermarkets and at Italian markets.

Nutrition Facts

Calories958kcal
Protein6.32%
Fat51.02%
Carbs42.66%

Properties

Glycemic Index
27.49
Glycemic Load
40.42
Inflammation Score
-8
Nutrition Score
19.450434744358%

Flavonoids

Catechin
3.72mg
Epicatechin
11.26mg
Quercetin
0.57mg

Nutrients percent of daily need

Calories:958.37kcal
47.92%
Fat:56.74g
87.29%
Saturated Fat:20.94g
130.87%
Carbohydrates:106.77g
35.59%
Net Carbohydrates:100.7g
36.62%
Sugar:68.61g
76.23%
Cholesterol:57.22mg
19.07%
Sodium:407.95mg
17.74%
Alcohol:0.07g
100%
Alcohol %:0.04%
100%
Caffeine:20.67mg
6.89%
Protein:15.81g
31.61%
Manganese:1.21mg
60.58%
Vitamin B3:7.34mg
36.69%
Folate:123.91µg
30.98%
Vitamin B1:0.44mg
29.57%
Magnesium:112.73mg
28.18%
Copper:0.56mg
27.89%
Vitamin K:27.92µg
26.59%
Selenium:17.17µg
24.53%
Fiber:6.07g
24.29%
Phosphorus:242.45mg
24.25%
Vitamin E:3.29mg
21.96%
Iron:3.83mg
21.27%
Vitamin B2:0.36mg
21.13%
Vitamin A:761.04IU
15.22%
Zinc:1.79mg
11.95%
Potassium:415.47mg
11.87%
Calcium:91.07mg
9.11%
Vitamin B6:0.18mg
8.87%
Vitamin B5:0.74mg
7.41%
Vitamin D:0.57µg
3.81%
Source:Epicurious