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evyn kathryne
evyn kathryne
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Wednesday 21 October 2026 22:24:16 GMT
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Chocolate Cake Ingredients- Dry: 1⅓ c AP flour, ½ c + 2 tbsp Dutch cocoa, ¼ c black cocoa, ¼ tsp baking powder, ¼ tsp baking soda, ½ tsp salt Sugars: ¾ c + 1 tbsp granulated sugar, ½ c light brown sugar Wet: 2 eggs + 1 yolk, ½ c vegetable oil, 4 tbsp browned salted butter, ½ c + 2 tbsp full-fat sour cream, 2 tsp vanilla, ⅓ c hot coffee, 100g dark chocolate (melted), 40g milk chocolate (melted) Add-In: 150g peanut butter chips Instructions- 1. Preheat oven to 315°F. Grease two 6-inch cake pans. 2. Whisk dry ingredients. 3. Whisk sugars, browned butter, and oil. Add eggs, yolk, sour cream, and vanilla. 4. Whisk in melted chocolate, then coffee. 5. Fold dry into wet until just combined. Fold in peanut butter chips. 6. Divide between pans and bake about 50 minutes. 7. Cool, trim domes, and slice each cake into 2 layers. Peanut Butter White Chocolate Mousse Ingredients- 120g toasted white chocolate, 70g white chocolate (melted), ¼ c creamy peanut butter, 2 egg yolks, ⅓ tsp salt, ¾ tsp vanilla, 1 tbsp cold water, 1 tsp gelatin, ¼ c heated heavy cream, ½ c cold heavy cream, 2 egg whites, pinch cream of tartar, 2 tbsp sugar Instructions- 1. Toast white chocolate at 250°F for 30–40 min, stirring every 5–10 min. 2. Mix toasted and melted white chocolate; cool slightly. 3. Whisk in yolks, peanut butter, salt, and vanilla. 4. Bloom gelatin in water 5 min. 5. Stir gelatin into hot cream, then whisk into chocolate mixture. 6. Whip cold cream to stiff peaks. 7. Whip egg whites, cream of tartar, and sugar to stiff peaks. 8. Fold whipped cream into chocolate mixture in 2 additions. 9. Fold in egg whites in 2 additions. Peanut Butter Ribbon Ingredients- ¾ c creamy peanut butter, melted Chocolate Frosting Ingredients- ¾ c whole milk, 4 tbsp flour, ⅔ c sugar, ⅓ c Dutch cocoa, 2 tbsp black cocoa, ½ tsp vanilla, 1 stick salted butter, 6 oz cream cheese, ⅓ c powdered sugar, 1¼ c heavy cream, ⅓ c Dutch cocoa, ½ c powdered sugar, 50g crushed Sheila’s Brownie Brittle Instructions- 1. Cook milk, flour, sugar, and cocoas over medium heat until very thick (5–7 min). Cool. 2. Beat butter, vanilla, cream cheese, and ⅓ c powdered sugar until fluffy. 3. Beat in cooled pudding mixture; whip until smooth. 4. Whip heavy cream, cocoa, and ½ c powdered sugar to stiff peaks. Fold in brownie brittle. 5. Fold whipped cream mixture into pudding mixture. Ganache Ingredients- 60g dark chocolate, 170g milk chocolate, 180ml heavy cream, 2 tbsp corn syrup Instructions- 1. Place chocolate in a bowl. 2. Heat cream and corn syrup until steaming. 3. Pour over chocolate, rest 1 min, whisk smooth. 4. Let thicken about 1 hour. Assembly- 1. Place first cake layer on a board and wrap with acetate. 2. Spread with ganache, then mousse. 3. Spoon peanut butter over mousse and swirl. 4. Repeat with remaining layers. 5. Refrigerate overnight. 6. Remove acetate and frost cake. 7. Smear peanut butter over portions of the frosting and smooth. 8. Let sit 10–15 min before serving.
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