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In the Oven: Chocolate Texas Sheet Cake with Peanut Butter Frosting

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Posting date is March 1, let’s bake!

Chocolate Texas Sheet Cake with Peanut Butter Frosting
 
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Yield: 1 half sheet cake • about 24 servings
Ingredients
For the Chocolate Sheet Cake
  • 2 cups (255 g) all-purpose flour
  • 1 1⁄4 cups (250 g) granulated sugar
  • 1 cup (220 g) firmly packed light brown sugar
  • 3⁄4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 1 tablespoon pure vanilla extract
  • 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) pieces
  • 1 cup (240 ml) coffee
  • 1⁄3 cup plus 1 tablespoon (35 g) unsweetened cocoa powder
  • 1⁄4 cup (50 g) vegetable shortening
  • 1 teaspoon baking soda
For the Peanut Butter Frosting
  • 14 ounces (395 g) confectioners’ sugar (about 4 cups)
  • 2⁄3 cup (165 ml) evaporated milk
  • 4 ounces (1 stick/115 g) unsalted butter, cut into small pieces
  • 1⁄2 cup (130 g) creamy natural peanut butter
  • 1⁄4 teaspoon kosher salt 1 teaspoon pure vanilla extract
  • 1 1⁄2 cups (225 g) salted roasted peanuts, finely chopped
Instructions
Make the Chocolate Sheet Cake
  1. Preheat the oven to 350°F (175°C). Lightly spray a half sheet pan with nonstick cooking spray. Line the pan with parchment paper, then lightly spray the parchment and the sides of the pan. Alternatively, you can grease and lightly flour the parchment paper and the sides of the pan.
  2. In a large bowl, whisk together the flour, both sugars, and the salt. Make a well in the center of the bowl. Set aside.
  3. In a small bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla. Set aside.
  4. In a medium saucepan set over medium heat, stir together the butter, coffee, cocoa powder, shortening, and baking soda. Once the butter just begins to melt, increase the heat to medium-high and bring the mixture to a boil for 20 to 45 seconds, but no more. Pour the hot mixture into the well of the dry ingredients and fold it all together. The mixture should be nearly room temperature (if it is not, wait a few minutes). Add the buttermilk mixture to the chocolate mixture and whisk
  5. gently to combine.
  6. Pour the batter into the prepared pan and place in the oven. Bake the sheet cake until a toothpick
  7. inserted in the center comes out clean, 15 to 18 minutes, rotating the pan halfway through the
  8. baking time. Do not overbake; err on the side of slightly underbaked if you must.
  9. Start making the icing while the cake is baking (the icing must be applied to a hot cake to fuse
  10. properly).
Make the Peanut Butter Frosting
  1. Sift the confectioners’ sugar into a large bowl. (If you want to make sure your frosting is extra smooth, sift the sugar twice.)
  2. In a medium saucepan set over medium heat, stir together the evaporated milk, butter, peanut butter, and salt. Once the butter begins to melt, increase the heat to medium-high and bring the mixture just to a boil.
  3. Pour the hot mixture over the sifted confectioners’ sugar and whisk to combine. Add the vanilla and whisk again for 10 seconds.
  4. Pour the frosting over the hot cake and spread it into a consistent layer with an offset spatula. Sprinkle the chopped peanuts over the frosting and allow the entire cake and frosting to come to room temperature. Place the cake in the refrigerator for about 45 minutes to fully set the frosting.
  5. Slice and serve the cake cold (our preference), or bring it to room temperature first.
Notes
How to store: the cake will keep in an airtight container at room temperature or in the refrigerator for up to 3 days.

In the Oven: Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter

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Nine recipes to go in Baked Elements! Sticking with bananas once more, next we’re baking a peanut butter-spiked banana bread. You can make the peanut butter from the book, or use store-bought; go creamy instead of crunchy; or up your game and add even more peanuts. Posting date is August 31!

Crunchy Peanut Butter Banana Bread
Yield: One 9-by-5-inch loaf

1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 rounded cup mashed bananas (2 1⁄2 to 3 bananas)
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup whole milk
1 cup crunchy peanut butter (see page 26)
4 ounces (about 2⁄3 cup) semisweet chocolate chips

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.

In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.

In another large bowl, whisk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.

In the Oven: Bananas Cake

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Are you ready for another gorgeous Baked cake?  This one has it all: Chocolate; Peanut Butter; and Bananas!  And it will be perfect for your Memorial Day celebration.

The next posting date is Sunday, 25 May!

Bananas Cake

Yield: One 8-inch, 3-layer cake

For the Banana Cake

3 cups cake flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 ounces (1 stick) unsalted butter, at room temperature, cut into 1/2 inch cubes

1/3 cup vegetable shortening

1 3/4 cups plus 1 tablespoon sugar

2 large eggs

2 teaspoons pure vanilla extract

3 large very ripe bananas, mashed (about 1 cup)

1/2 cup plus 1 tablespoon buttermilk, well shaken

For the Milk Chocolate Ganache Frosting

8 ounces good-quality bittersweet chocolate (60 to 72%), finely chopped
8 ounces good-quality milk chocolate, finely chopped
1 ½ cups heavy cream
2 tablespoons light corn syrup
12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes

For the assembly

Peanut Butter Filling (page 28)

For the Chocolate Glaze

8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

6 ounces (1 1/2 sticks) unsalted butter, softened, cut into ½-inch cubes

1 tablespoon light corn syrup

For the garnish

1/4 cup coarsely chopped salted peanuts

Make the Banana Cake

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

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes (the mixture will appear to string or ribbon throughout the bowl). Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas, and beat until incorporated. (If the mixture appears curdled, keep beating slowly until the mixture looks like it is coming back together.) 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 buttermilk, beginning and ending with the dry ingredients and mixing for 10 to 15 seconds, or until incorporated, after each addition.

Divide the batter among the prepared pans and use an offset spatula to smooth he tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the Milk Chocolate Ganache Frosting

Place both chocolates in the bowl of a standing mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture by hand until it is completely smooth. Set aside to cool to room temperature.

Returning the bowl to the standing mixer fitted with the paddle attachment, on medium speed, gradually add the butter to the chocolate mixture and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

Assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread half of the Peanut Butter Filling on top. Top with about 1 1/4 cups of the frosting and gently smooth it out. Add the next cake layer, trim it, fill with the remaining Peanut Butter Filling and top with another 1 1/4 cups of the frosting. Add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.) Frost the sides and top of the cake with the remaining frosting and refrigerate for 15 minutes to firm it up.

Make the Chocolate Glaze

Place the chocolate, butter, and corn syrup in the bowl of a double boiler over medium heat. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth. Remove the bowl from the water and stir the glaze to release excess heat.

Line a rimmed baking sheet with parchment paper. Place the cake on a wire rack on the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the edges in a thick stream. You should be able to control the size and length of the streams by how quickly you pour. Feel free to experiment and have no fear in playing around; this is the fun part and there is no right or wrong way. Garnish around the edge of the cake with the peanuts. Chill the entire cake for about 20 minutes, or until the glaze is set, then transfer to a cake plate. Serve at room temperature.

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.

In the Oven: Peanut Butter Chocolate Whirligigs

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PEANUT BUTTER CHOCOLATE WHIRLIGIGS

Yield: 25 cookies

For the Peanut Butter Dough
2 1⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold
1 cup firmly packed dark brown sugar
1⁄2 cup granulated sugar
3 tablespoons vegetable oil (preferably canola)
3⁄4 cup smooth peanut butter (see page 26)
1 large egg, plus 1 large egg yolk
2 teaspoons pure vanilla extract

For the Chocolate Filling
12 ounces good-quality dark chocolate
(60 to 72%), coarsely chopped
1⁄2 teaspoon light corn syrup

Make the Peanut Butter Dough

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars, oil, and peanut butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla, beating until incorporated. Scrape down the sides and bottom of the bowl and add half of the flour mixture. Beat until just incorporated; do not overmix. Add the remaining flour mixture and beat until just incorporated.

Transfer the dough to a cool, lightly floured work surface and shape into a disk. Wrap the dough in parchment paper, then in plastic wrap, and refrigerate until the dough is firm, about 3 hours. The dough can be made a day ahead and refrigerated for up to
24 hours.

Flour a rolling pin. Line a work surface with a piece of parchment paper about 14 inches long, dust the parchment with a sprinkling of flour, divide the disk of dough in half, and roll out one half directly on the parchment into a rectangle about 9 1⁄2 inches long by 71⁄2 inches wide and just under 1⁄2 inch thick. If the dough is too thin, it will be extremely difficult to roll up. Transfer the dough, keeping it on the parchment, to the refrigerator to firm up. Repeat the rolling process for the second half of the disk and refrigerate.

Make the Chocolate filling

While the dough is chilling, melt the chocolate and corn syrup in a microwave or double boiler. Whisk until smooth, then set aside to cool for a few minutes.

Assemble the roll

Remove 1 sheet of dough from the refrigerator. Dip a pastry brush in the chocolate and brush the top surface of the dough almost to the edge. Make sure the chocolate coverage is good and hearty, but leave a 1⁄2-inch strip with no chocolate on one of the long
sides of the rectangle and double up the chocolate on the opposite long side—this will be the center of the cookie. (Alternatively, drizzle some of the chocolate mixture on the dough and use the back of a spoon to spread into an even layer.) Using the parchment
paper to help you, slowly roll the dough into a log, starting from the long side of the rectangle that has double chocolate. (The paper should not be inside the log but used as a tool to help create the log.) Once the dough is rolled, keep it wrapped in the paper,
then wrap tightly in plastic and refrigerate. Repeat this process with the second sheet of dough.

Chill the logs for at least 3 hours, or up to 24 hours, until the logs feel very solid; if they do not feel solid, they probably need to be refrigerated for a few hours longer.

Make the cookies

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the logs and place on a cutting surface. Dip a knife in very hot water and cut the log into individual cookies, 1⁄2 to 3⁄4 inch thick, and place on the prepared baking
sheets. If they get a tiny bit disfigured in the cutting process, you can use your fingers to reshape the cookies slightly; if the chocolate breaks or spills out, you can gently push it back in place.

Bake for 11 to 13 minutes, rotating the baking sheets halfway through the baking time. Do not overbake these cookies—remove them from the oven the second they start to brown.

Place the baking sheets on wire racks to cool for 5 minutes. Then use a spatula to transfer the cookies to the racks to cool completely.

Whirligigs can be stored at room temperature, tightly covered, for up to 2 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.