Chocolate Brownie Cake With A Peanut Butter Twist скачать в хорошем качестве

Chocolate Brownie Cake With A Peanut Butter Twist

#browniecake #peanutbutterwhippedcream #brownielayercake Today on the Baker's Loft, we are making a brownie cake with peanut butter whipped cream frosting. This cake takes dessert to the next level. It is rich, fudgy, and loaded with deep chocolate flavor. The brownie cake is topped with an airy peanut butter whipped cream frosting thats perfectly creamy without being too sweet. We've added some fresh raspberries and jam for a little bit of contrasting flavor. If you like this video, please give it a thumbs up and leave me a comment. If you're not subscribed to my channel, please consider subscribing. Happy Baking ~ Wendy Ingredients Brownie Cake Layers: 1 stick (113 grams) unsalted butter 8 ounces (227 grams) semisweet baking chocolate, chopped 1 cup (200 grams) granulated sugar 2/3 cup (133 grams) dark brown sugar 3/4 cup (95 grams) all-purpose flour 1 cup (85 grams) unsweetened natural cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon fine sea salt 5 large eggs, at room temperature 1/2 cup fresh vegetable oil 1 teaspoon vanilla extract Raspberry Jam Peanut Butter Cups Fresh raspberries Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper. In a heat-safe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. To the cooled chocolate mixture whisk in the eggs, one at a time, Whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine. Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles. Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven. Cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely. At this point, the brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling. Peanut Butter Whipped Cream Frosting 1 cup (240ml) heavy whipping cream chilled ¼ cup (64 grams) creamy peanut butter or PB2 ¼ cup (30 grams) powdered sugar (adjust to taste) ½ teaspoon vanilla extract In a mixing bowl, combine all of the ingredients on low speed until they are mixed together. 1 cup (240ml) heavy whipping cream, ¼ cup (64 grams) creamy peanut butter, ¼ cup (30 grams) powdered sugar (adjust to taste), ½ teaspoon vanilla extract, ⅛ teaspoon cream of tartar Increase the speed of your electric mixer to medium-high and beat the mixture until soft peaks form, 2-3 minutes. Be careful not to overbeat, as it will cause the oils to separate causing the whipped cream to break down Like & Subscribe for more baking and cooking goodness https://www.youtube.com/channel/simpl... Follow Me: Website - https://www.simply-wendy.com Instagram -   / wendykernmurphy     / the_bakers_loft