Best Skinnygirls Chocolate Cake With Peanut Butter Glaze Recipes

CHOCOLATE-PEANUT BUTTER LAYER CAKE

Chocolate-Peanut Butter Layer Cake image

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Provided by the lovely Ann

Categories Ingredients Nuts and Seed Recipes Peanut Butter Recipes

Time 4h10m

Yield 14

Number Of Ingredients 18

Ingredients

2 ½ cups white sugar
1 cup canola oil
1 cup sour cream
¾ cup unsweetened cocoa powder
2 large eggs
2 tablespoons rice vinegar
3 teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups water
2 ½ (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
10 cups confectioners' sugar
1 ½ cups smooth peanut butter
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
½ cup half-and-half

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g

SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE

Skinnygirl's Chocolate Cake With Peanut Butter Glaze image

This healthy and easy recipe (with wheat-free and vegan options) makes an incredibly moist cake. It's from "A The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life", by Bethenny Frankel. If you want a chocolate glaze, use melted butter and omit the peanut butter. If you want a plain peanut butter glaze, omit the cocoa. You could also use a round or square cake pan.

Provided by blucoat

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups oat flour or 1 1/4 cups whole wheat pastry flour
1 cup raw sugar
1/2 cup unsweetened cocoa powder (the darker and higher quality, the better)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
2 tablespoons vegetable oil or 2 tablespoons melted butter
1 teaspoon apple cider vinegar
1/3 cup maple syrup or 1/3 cup agave syrup
2 tablespoons melted butter or 2 tablespoons canola oil
2 tablespoons milk or 2 tablespoons soy milk
2 tablespoons creamy 100% peanut butter (the natural kind, no sugar added)
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.