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Now that’s a Peanut Butter Cup…

This fun cake comes from October 2007! Some days it’s hard for me to believe that I had a blog that long ago or should I say still have a blog. I go through phases where I wonder if should keep doing it. And I always come back to continuing the blog.

Definitely been having writers block, and combine that with the fact that people only comment nowadays on controversially posts only makes it hard to want to keep on putting effort in. No worries though, whenever I think I am going to stop I keep going. I’m sure I will keep going just like I always do. I won’t even threaten to take time off as every time I say that I rush out and do a bunch of posts. 🙂

The cake is an adaptation of this peanut butter chocolate chip cake I made a year or so ago, the difference being the use of the peanut butter chips. The other difference is the use of my mini(4-inch diameter) tart pans. I used those to give the cake a more peanut butter cup look. If you get too much rise on your cake you can always trim off the top with a bread knife(that’s what I had to do). If you don’t have little tart pans, you could simply bake it in the rectangular pan and then cut out circles with a cookie cutter. It won’t have that cute peanut butter cup shape but will be tasty nonetheless.

Peanut Butter Cup Cake

Peanut Butter Peanut Butter Chip Cakes(recipe follows)
Chocolate Glaze(recipe follows)
peanut butter cups, chopped, for garnish

Peanut Butter Peanut Butter Chip Cake

2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup peanut butter chips

Preheat oven to 325F.

Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchment. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes. If you have 4 inch diameter tart pans like I used, it takes the same amount of time to bake the cake, if not a few more minutes. Use a knife to see if it is done.

Source: Death by Chocolate Cake by Marcel Desaulniers

Chocolate Glaze

6 ounces semisweet chocolate
4 TBSP unsalted butter

Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot(not boiling)water. Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top. When chocolate is just melted, stir in the clarified butter(discard the white solids left behind). Set aside until chocolate is 86F.

To Assemble: Place cakes on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto.Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Allow chocolate to set to firm consistency before serving. Garnish with chopped peanut butter cup.

 

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Comments

  2. I like the giant PB cup presentation.

    Comments are an odd thing, some seem to feel like they shouldn’t unless they really have something noteworthy. I know how much I like getting them so I comment more than others. What sites do you comment on?

    Reply

  4. I have to agree with @Rodzilla. I don’t understand why some people only comment on certain things. We enjoy getting comments on our blogs – even if it is just a word or two.
    This looks fantastic btw. I believe that peanut butter should be its own food category in the Canada Food Guide. 🙂

    Reply

  5. I don’t comment much, but I talk about your blog all of the time… to the point that my husband is like, “who is this Peabody you keep talking about?” He doesn’t think about it too hard though because he is soon distracted by whatever treat I made from your blog:)

    Reply

  7. I have had a ridiculous craving for something peanutbuttery and cakey lately, and this fits so, so perfectly. 😀

    Reply

  8. Love it. When I saw the title in google reader I think I almost broke the mouse button clicking it so fast :). How’s the PB flavour of the actual cake? If you didn’t have the chips in it would the chocolate have overpowered the PB? Side note: your top image should be the front cover of a cook book. Very nice.

    Reply

  15. Sorry to hear that you’re struggling with the blog. I think we all go through phases where we get tons of comments and then nada. I know I very rarely get more than 4 or 5 comments on dinner-ish posts but I like them so I keep doing it.

    The cake looks fantastic! My husband would love it.

    Reply

  16. Well, I don’t remember this post. (one advantage of being so forgetful! Everything seems new!) It looks delicious. I especially love chocolate and peanut butter together.

    Reply

  19. Well if it’s any consolation, I JUST found you today for the first time and I think you’re HILARIOUS and should definitely keep blogging. Your profile info on Facebook sealed the deal on a couple levels. AND this cake is totally new & fresh and something I’m definitely going to make. THANK YOU!!!! *muah*

    Reply

  24. Oh, Lord! There goes my flipping diet. Peabody, I think I gained 5 pounds in my hips LOOKING at this amazing dessert!

    Reply

  25. Yummy! I will have to make this for my hubby’s birthday next month. He is totally addicted to reeses. So much so that my 4 year old made up a joke, “Why did the reese’s run away? So Daddy wouldn’t eat it!”

    The whole family likes reese’s though. We always buy out (really, we buy all they have!) the seasonal shaped ones when they go on clearance after holidays.

    Reply

  29. Just commenting to say I love your blog and that your recipes are a constant source of inspiration (and temptation)! Going to be dreaming about this cake tonight..,

    Reply

  30. i don’t comment much but i do so love reading your blog – both for the recipe and the “unique” you that shines through. please keep blogging girl …..

    Reply

  31. I have a couple of chocoate peanut butter things that I want to make but the folks at work aren’t that much of peanut butter fans (weirdos) so alas, I will have to wait!

    I love the minis in the tart pans. It really looks like a peanut butter cup.

    Reply

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