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You are here: Home / Baked Elements / In the Oven: Oopsy Daisy Cake

In the Oven: Oopsy Daisy Cake

July 9, 2013 by bourbonnatrix

It seems like it’s been a while since we’ve made a proper Baked layer cake. This one calls for fancy milk chocolate in the cake, a peanut butter filling and a creamy vanilla frosting with a hint of peanut butter. Posting date for the Oopsy Daisy Cake is July 21!

Oopsy Daisy Cake

Yield: One 8-inch, 2-layer cake

For the Milk Chocolate Layers
2 ounces good-quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder (like Valrhona)
2/3 cup hot coffee
1/3 cup whole milk
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 ounces (1 ¼ sticks) unsalted butter, softened, cut into 1/2-inch cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract

For the Peanut Butter Filling
2 ounces (1/2 stick) unsalted butter, softened, cut into ½-inch cubes
1/2 cup smooth peanut butter (see page 26)
1/2 cup plus 2 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract

For the Vanilla Peanut Butter Frosting
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
8 ounces (2 sticks) unsalted butter, cool but not cold, cut into ½-inch cubes
1 tablespoon plus 1 teaspoon Peanut Butter Filling
1 teaspoon pure vanilla extract

For the Assembly
1/2 cup roasted salted peanuts, chopped
2 ounces good-quality dark chocolate (60-72%), shaved

Make the cake
Preheat the oven to 325 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.

Place the chocolate and cocoa powder in medium-size heatproof bowl. Pour the hot coffee directly over the chocolate and cocoa and whisk until combined. Add the milk and whisk until smooth.

In another bowl, sift together the flour, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl and mix again for 30 seconds.

Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.

Divide the batter between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Make the Peanut Butter Filling
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth. Add the peanut butter and beat on medium low speed until just combined. Add the confectioners’ sugar all at once and the vanilla and beat until smooth. Set aside.

Make the Vanilla Peanut Butter Frosting
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.

Add 1 tablespoon plus 1 tsp of reserved peanut butter filling and the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread with the Peanut Butter Filling, then spread about 1/4 cup of the Vanilla Peanut Butter Frosting on top of the filling. Add the next layer, trim it, and frost the top and sides with the remaining Vanilla Peanut Butter Frosting. Sprinkle chopped peanuts and shaved chocolate around the perimeter of the cake.

The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Elements, In the Oven Tagged With: cake, elements, peanut butter

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Comments

  1. SandraM says

    July 11, 2013 at 7:08 am

    This cake is soooo good! I made it last fall for Hubbie’s birthday.

  2. Sheri says

    July 13, 2013 at 6:25 am

    I can’t wait. It’s been so long since I baked a cake!

  3. Dafna says

    July 14, 2013 at 4:21 pm

    Soooo yummy, this cake! Mine came out a touch dry, but it was a weird kind of dry– the cake was moist… and yet a little dry! Not quite sure how to explain it. The look and texture of the finished batter was a little strange, like it wasn’t fully emulsified or something– it wasn’t a totally homogenous brown. I presume that this might be responsible, but I don’t think I did anything wrong per se. I’d be curious to see if anyone else has a similar experience…

  4. Erin* says

    July 15, 2013 at 12:17 pm

    Looking forward to this one as well, making it for the July birthday gang at work this week. Hooray for peanut butter! ;)

  5. Mark @ Neufangled Desserts says

    July 17, 2013 at 12:06 pm

    Going to try to get to this one, but I’m opening a show this weekend and am NEVER home this week to have time to bake. :-( I would take it to our opening night for the cast, but people can be skeevy about nut allergies, etc, so I don’t know… nevertheless, will be interesting to see how this came out for everyone!

    • Mark @ Neufangled Desserts says

      July 17, 2013 at 12:08 pm

      Wow… I just realized I haven’t blogged since the beginning of June!

  6. Susan says

    July 17, 2013 at 4:05 pm

    Getting ready to bake! I miss our weekly schedule…but this one promises to be tres bonne!

  7. Bourbonnatrix says

    July 19, 2013 at 9:57 am

    I need to feed 13-15 people… Double the recipe and bake it in 3 9-inch pans? What do you guys think?

    • Dafna says

      July 19, 2013 at 3:26 pm

      That sounds like it should work– I would like to eat that behemoth of a BAKED cake! :) Good luck!

    • Bourbonnatrix says

      July 20, 2013 at 1:30 pm

      Fits nicely in three 9-inch pans, for those wondering!

      • Dafna says

        July 20, 2013 at 3:23 pm

        Nice! I bet that’s a HELL of an amazing cake! :)

  8. Latasha Agnes says

    August 10, 2013 at 9:44 pm

    Howdy would you mind stating which blog platform you’re working with? I’m going to start my own blog soon but I’m having a tough time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something unique. P.S My apologies for getting off-topic but I had to ask!

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