Dancing for Food

Overcoming the ballet body image.

Mat’s 27th Birthday Cake

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Today, 3 days late, I made Mat’s birthday cake and dinner.  I also made homemade ice cream.  I’ll devote this post to the cake and talk about the other stuff separately.  🙂

Reese’s Peanut Butter Cup Cake (adapted from here)

For the cake: (adapted from “Absolutely Chocolate“)

Ingredients:

2 cups unbleached all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, melted and warm

2 1/2 cups packed brown sugar

4 large eggs

2 tsp vanilla extract

1 cup hot water

Directions:

Position a rack in the lower third of the oven and preheat to 350.  Grease the bottoms of 2 8×2-inch or 9×2-inch round cake pans.

In a small bowl, whisk the flour, cocoa, baking soda, and salt.  Sift only if the cocoa remains lumpy after whisking.  In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula.  Add the eggs and vanilla, and stir until well blended.  Add the flour mixture all at once and stir just until all the flour is moistened.  Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.  Scrape the batter into the prepared pans.  Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan or 35-40 minutes for an 8-inch pan.  Let cool in the pan on a rack for 10 minutes.  Run a thin knife around the edge and invert the cake.  Invert it again onto the rack and let cool completely.

For the filling:

8oz semi-sweet chocolate, roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese’s peanut butter cups, roughly chopped

Heat the cream until it just begins to boil.  Pour it over the chocolate in a medium bowl.  Whisk until the chocolate melts, then whisk in the peanut butter until it’s all incorporated and smooth.  Set aside 1/4 of the filling for the first layer of frosting.  Cool the other 3/4 completely, then gently stir in the peanut butter cups.

For the frosting:

1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar

Cream together the butter and peanut butter.  Add the vanilla, then the sugar.  Cream until fluffy.

Assembly:

Place one cake round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second cake round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.

Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.

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Author: Melissa

Getting healthy - mind, body, and soul.

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