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In the Oven: Oopsy Daisy Cake
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.
Roundup: Chocolate Peanut Butter Fondue
Rogue bakers galore!
Leave Your Links: Chocolate Peanut Butter Fondue
Leave your links here for this sweet fondue!
In the Oven: Chocolate Peanut Butter Fondue
Next up is: Chocolate Peanut Butter Fondue!
Recipe source: Baked Explorations, p. 175
Leave you links on Sunday, March 24th
Ingredients
8 ounces good quality milk chocolate, coarsely chopped
1 1/2 cups smooth peanut butter
2 tablespoons heavy cream
Method
Place the milk chocolate in the top of a double boiler and stir occasionally until it is completely melted and smooth. Add the peanut butter and heavy cream and stir until combined.
Transfer the mixture to your favorite fondue pot and keep it warm. Serve with your favorite dipping items.
Makes 2 Cups.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Roundup: The No-Bake Peanut Butter Cookie
Reminder: While we encourage creativity and baking of all kinds, we are only linking to Baked recipes.
Here’s how we all did this week!
Leave Your Links: The No-Bake Peanut Butter Cookie
How did everyone do with this quick, sweet treat?
In the Oven: The No-Bake Peanut Butter Cookie
Posting date for the No-Bake Peanut Butter Cookie is December 2nd!
The No-Bake Peanut Butter Cookie
Baked Explorations – p. 185
1/2 cup whole milk
2 cups sugar
1/4 cup dark unsweetened cocoa powder
1/2 cup (1 stick) butter, cut into 1/2-inch cubes, softened
1 cup chunky peanut butter
3 cups rolled oats
1 tsp pure vanilla extract
Line two baking sheets with parchment paper.
In a heavy saucepan over medium heat, stir together the milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats and vanilla. Stir until the mixture is combined.
Use a small ice scream scoop with a release mechanism, or, alternatively, a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them; they will spread). Let the cookies cool, then refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature.
Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days.
Yield: About 36 cookies.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Roundup: Oatmeal Peanut Butter Chocolate Chip Scones
Lots of bakers this week! And lots of yummy looking scones!
Leave your Links : oatmeal peanut butter chocolate chip scones
How did everyone like these? Who left out the chocolate and used jam instead?