Lemon Poppy Seed Pound Cake

Monday, June 4, 2012

Chocolate Peanut Pave (cake)

I made this cake for my son's 14th birthday party.  I wanted something a little bit different.  I have one very important tip.  The "frosting" that you make in the recipe is not really kid friendly in flavor.  I ended up using a small portion of it to cover the whole cake but used a "Fluffy Peanut butter frosting" for the layers and it was a hit!  I don't think it would have been otherwise.
source: www.delish.com 
  • 1 1/2 cup(s) unsalted dry-roasted peanuts
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) unsweetened cocoa, plus more for dusting cake
  • 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt, plus pinch
  • 6 large eggs
  • 1/2 cup(s) packed dark brown sugar
  • 12 ounce(s) semisweet chocolate (50 percent to 60 percent cacao), finely chopped
  • 1 cup(s) heavy or whipping cream
  • 1 1/2 tablespoon(s) butter or margarine
  • 1/2 cup(s) creamy peanut butter
  • 2 tablespoon(s) creamy peanut butter
  • 1/2 teaspoon(s) vanilla extract

  1. Preheat oven to 350 degrees F. Lightly grease 18- by 12-inch jelly-roll pan. Line with parchment paper, with overhang on 2 sides; grease parchment.
  2. In food processor, pulse peanuts and 1/4 cup granulated sugar until finely chopped. Remove 1/2 cup peanuts; set aside. Continue pulsing remaining peanuts until finely ground. Add cocoa, flour, and 1/4 teaspoon salt; pulse until just blended.
  3. In large bowl, with mixer on medium-high speed, beat eggs, brown sugar, and remaining 1/4 cup granulated sugar until mixture is tripled in volume and very thick and pale, and batter forms soft peaks when beaters are lifted. Gently fold in cocoa mixture, being careful not to deflate eggs.
  4. Gently spread batter in even layer in prepared pan. Bake 17 to 19 minutes or until center springs back when lightly pressed. Using parchment overhang, quickly and carefully slide cake off pan and onto wire rack to cool completely.
  5. While cake cools, place chocolate in heatproof medium bowl. In 2-quart saucepan, heat cream on medium until bubbles form around edge. Pour over chocolate. Let stand 1 minute, then stir until smooth. Transfer 1 tablespoon mixture to small resealable plastic bag.
  6. In large bowl, with mixer on medium speed, beat butter, 1/2 cup peanut butter, and pinch salt until smooth and creamy. With mixer running, gradually add melted-chocolate mixture and then vanilla. Beat until blended. Refrigerate mixture 5 minutes or until consistency of frosting
  7. Lightly dust top of cake with cocoa. Invert cake onto large cutting board lined with waxed paper; discard parchment. Cut cake to form four 4-inch-wide rectangles. Place 1 rectangle on serving platter. Spread one-quarter frosting evenly over cake, sprinkle with one-third reserved chopped peanuts, and top with another rectangle; repeat twice. Spread remaining frosting all over cake.
  8. Place remaining tablespoons peanut butter in small resealable plastic bag. Microwave on high 10 seconds or until runny. Snip small hole in corner and pipe decorative pattern over cake. Snip small hole in corner of bag with reserved chocolate mixture. Decorate with chocolate. Let stand at least 1 hour and up to 2 hours, or refrigerate up to 2 days. Bring cake to room temperature before serving.

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