This post is also available in: French
I baked this cake for my brother and uncle birthdays last week. This cake has a story. First of all my brother is known for being obsessed with everything peanut butter.
I don’t know if I already told you but my Dad is mixed and I grew up in Africa, in Ivory Coast for the most part. We came back in France when I was about 14.
In Africa we used to eat a peanut butter sauce with chicken and rice. We love it. It’s a very raw peanut butter that you buy there and i’ts really cheap. I think that this is where his love story with peanut butter started.
Of course when he moved to Canada to get his bachelor degree a few years later he discovered smooth and crunchy peanut butters as well as Reese’s peanut butter cups.
Last december I already told you that we spent Christmas in Quebec. I arrived in Montreal two weeks prior to my parents, my brother, my uncle and my grandma. We had to meet them at the airport with my baby brother and then we were all supposed to drive to the chalet my family rent for Christmas week.
So my mom asked me to do some grocery shopping so we would have food for dinner and breakfast so they could rest before to go grocery shopping for the week the next day.
I bought the basics of course, pastas, cheese, alfredo sauce, bagels, bacon, jam, Cinnabon buns … etc and some Reese peanut butter cups for my brothers.
The night we arrived at the chalet, while unpacking my uncle found them and asked me what it is. I explained. He looked suspicious but decided to give it a try.
It was the beginning of his peanut butter cups addiction and same for the rest of the family. I don’t know how many Reese’s everything we ate : mini, large, mediums, bars etc ….
So of course I wanted to bake them a peanut butter chocolate cake and I decorated it with the mini peanut butter cups I bought there. Everybody loved this cake.
They were really surprised how much light and airy the chocolate cake was. Which was great with the peanut butter frosting. I was afraid that it would be too much sweet and dense. But not at all ! So yeah they were really surprised, in a very good way !
So What about you ? Do you like peanut butter ? Do you like the chocolate and peanut butter combo ?
Bon Appétit !
Devil’s Food Layer Cake with Peanut Butter Frosting :
Devils Food Cake:
– 180g / 6,3oz / 3/4 cup sour cream
– 120ml / 4.2 oz / 1/2 cup water
– 2 tsp instant espresso powder
– 60g / 2.1oz / 1/2 cup Dutch processed cocoa powder
– 288g / 10.1oz / 2 1/4 cups all purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 226g / 8 oz / 2 sticks of butter, room temperature
– 300g / 10.5 oz / 1 1/2 cup granulated sugar
– 4 large eggs
– 2 tsp pure vanilla extract
– Pre-heat oven to 350°F (180°C). Grease three 6-inch-round by 2-inch-high cake pans (15 cm round / 5 cm) with softened butter; dust pans with flour and knock out excess.
– In a small saucepan, over low heat , bring the sour cream and water to a boil. Remove from heat Add instant coffee powder and cocoa powder. Stir until dissolved. Mix well until smooth. Set aside to cool.
– Sift and stir together flour, baking soda, baking powder and salt. Set aside.
– Beat butter at medium speed until creamy, about 1 minute. Gradually beat in the sugar and beat at high until well blended, about 2 minutes.
– At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add vanilla extract.
– Add about one-third of flour mixture followed by half of chocolate mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining chocolate mixture . Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
– Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
– Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
– Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes.
– Cool cakes in pans 10 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
Peanut Butter Flour Frosting :
– 226g / 8 oz / 2 stick of butter, cubed
– 226g / 8 oz / 1 Peanut Butter, smooth
– 200g / 7.0 oz / 1 cup granulated sugar
– 15 g/ 0.5 oz / 2 Tbsp All Purpose flour
– 20g / 0.7 oz / 2 Tbsp cornstach
– 125g / 4.4 oz / 1/2 cup whole milk
– 125g / 4.4 oz / 1/2 cup evaporated milk
– In a saucepan mix the dry ingredients : sugar,cornstach and flour
– Slowly mix in the milk and evaporated milk until well combined and lump free.
– Cook over medium heat. Whisk constantly until it thickens.
– Remove from heat. You can run through a sieve if you like.
– Lightly press some plastic wrap on top of the mixture. It will prevent a skin from forming. Let it cool and refrigerate it a few hours (Overnight if possible).
– In a bowl, cream the butter and the peanut butter until light and fluffy.
– Add the flour mixture.
– Keep beating and whiping until smooth and combined .
Assembly of the cake :
– Freeze 5 to 10 minutes the layers until they’re firm enough. Trim if necessary.
– Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread peanut butter frosting . Put the second layer, add frosting again and then 3rd layer cake.
– Frost sides and top of the cake with a thin layer of peanut butter frosting (crumb coat) . Set aside in the fridge one more time. Then add a second coat of frosting and decorate it the way you want.
– Eat it. (Best part ever !)