Wednesday, April 4, 2012

Chocolate peanutbutter layer cake anyone?

No not

So I've got some peanut butter ganache and chocolate ganache sitting on the counter, not sure what to do with them. Then I figure i will make a nice layer cake, using a new sponge cake recipe I found. Will post results when I finish it up! Here is the recipe:

  • 1/2 cup milk
  • 2 teaspoons plus 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
DirectionsPreheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

I also made some Italian buttercream the other day, but I have inferior vanilla extract at the moment so it doesn't taste like much. Hopefully mixing it with the ganache will make a nice whipped filling for the cake. So for now here is this to look at, YUM!

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