~ Chocolate Peanut Butter Cake...

Assalamualaikum dan Salam Sejahtera... 

Siang tadi Diana sempat buat kek coklat di atas permintaan anak bujang Diana.. Dia memang suka makan kek coklat yang ada coklat meleleh tu.. Hehhehee.. Sebenarnya dah beberapa hari dia minta tapi belum ada kesempatan hendak membuatnya.. Jadi hari ini walaupun sedikit sibuk.. Namun bila teringat permintaan anak-anak memang risau tak sudah... Ambil jugalah sedikit masa untuk membuatnya kan..

Walaupun rupa kek ini tidak cantik... Nampak comot gitu ... Namun.. Kek coklat ini memang sangat lembut dan semestinyalah sedap di tekak kami sekeluarga.. Untuk resipi kek coklat.. Diana buat ikut dari resipi blog Sweetapolita... Cuma untuk fillingnya tu Diana tukar mengikut bahan yang ada di rumah ini... Buat Sweetapolita.. Terima kasih kerana sudi berkongsi resipi yang sedap ini dan izinkan Diana kongsikannya di sini pula ya.. TQ..

CHOCOLATE PEANUT BUTTER CAKE  

 Olahan Oleh ~ SBK,Melley Mey's Kitchen @ Sheery Dream Cakes 

:: Resipi Asal ~ Vanilla Cream-Filled Double Chocolate Cake for Two

:: Resipi Oleh ~ Sweetapolita  ( TQ )

Yield: One 6-layer, 5-inch round cake

( Diana buat 2 kali ganda resipi di bawah ini / 3 lapisan )

Ingredients

For the Cake

• 1 stick ( 115 g ) unsalted butter, softened
• 1 1/3 cups ( 300 g ) packed dark brown sugar
• 2 teaspoons ( 10 ml ) pure vanilla extract _ Diana tidak bubuh sebab esen vanilla tidak tahu letak di mana.. Hehehe
• 2 eggs, at room temperature
• 1 cup + 2 tablespoons ( 145 g ) all-purpose flour
• 1/2 cup ( 60 g ) Dutch-process dark cocoa powder
• 3/4 teaspoon ( 4 g ) baking powder
• 3/4 teaspoon ( 6 g ) kosher salt
• 3/4 cup ( 180 ml ) buttermilk, shaken and warm
• 1/4 cup ( 60 ml ) coffee or espresso
• 3 tablespoons ( 45 ml ) mayonnaise
• 1/3 cup premium dark or extra dark chocolate chips _ Diana gantikan dengan dark chocolate
• 3/4 teaspoon baking soda
• 2 teaspoons ( 10 ml ) white vinegar

Instructions

1. Preheat oven to 350°F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
4. In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda ( it will foam ) and quickly add to batter, mixing until just combined.
5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 275 g each ( excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.
6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.

For the Chocolate Glaze

• 6 oz ( 180 g ) premium dark or extra dark chocolate, chopped
• 1 stick ( 115 g ) unsalted butter
• 1 tablespoon ( 15 ml ) light corn syrup _ Diana gantikan dengan Golden syrup
• Splash of liqueur of choice, optional ( grand marnier, spiced rum, kahlua, etc. ) _ Diana tidak bubuh
• Pinch of sea salt ( regular salt, if necessary )

Instructions

1. Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering ( not boiling ) water. 
2. Stir the mixture using a rubber spatula until melted and smooth. 
3. Remove from heat and stir in liqueur and salt.

Untuk Peanut Butter Cream... Resipi Oleh ~ Sky Blue's Kitchen

Bahan-Bahan

• 375 gm fresh cream / Non-Dairy whipping cream _ dipukul hingga kental
• 6 tbsp peanut butter with chocolate stripes _ boleh dikurangkan kepada 4 tbsp / ikut citarasa masing-masing

Cara-Cara

1. Campurkan keduanya dan gaul menggunakan spatula hingga rata.
2. Sedia untuk di gunakan.

Cara melapis kek 

1. Ambil sekeping kek coklat dan sapukan peanut butter cream di atasnya. 
2. Tuangkan sedikit Chocolate Glaze di atasnya dan lapis dengan sekeping kek coklat lagi.
3. Ulang langkah di atas sehingga kek dan peanut butter cream habis digunakan.
4. Letakkan hirisan buah plum / strawberry di atasnya dan tuangkan sedikit Chocolate Glaze.
5. Tuangkan juga sedikit Chocolate Glaze ketika menghidang.