Chocolate cake with peanut butter frosting topped with caramelised chocolate cake slices
Chocolate cake with Peanut Butter frosting topped with Caramelised Chocolate cake slices
This recipe was prepared by me on my friend's birthday. This all has been prepared without use of any caking tool. For whipped cream, I have used two packets of 50gm blue bird powdered cream and also I have whipped it with the use of manual whipper. For putting layers of frosting, I have used a large knife.
The prepared cake will look like a professional cake and will make everyone tempted to eat it without wasting any bit. The decoration of the cake is inspired by dobos cake, I have used Chocolate cake layer but you can also use plain vanilla flavoured cake layer for that extra amber color of the caramel.
The cake may seem tough to make but it is very easy. One thing I want to point out is that start making this cake one day in advance because the frosting/icing will take time to set.
Ingredients:
For chocolate cake:
Visit link https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-cake-recipe-6-minute.html?m=1
For peanut butter frosting:
200 gms of whipped cream
3-4 tbsp peanut butter or as per taste
For caramelised cake slices:
Thin Chocolate cake layer
6tbsp sugar
1tbsp water
For homemade peanut butter:
2 handful of roasted salted peanuts
Honey to taste
1 tbsp butter(optional)
Method:
Bake the chocolate cake as per in this link: https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-cake-recipe-6-minute.html?m=1
If you do not have condensed milk then bake as per the instructions in following link: https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-brownie-cake-without.html?m=1
Homemade peanut butter recipe:
In a mixer jar, add the roasted peanuts and powder them. Now, add honey atleast 2 tbsp and mix. Check for the taste and consistency, the taste should be sweet and salty. The consistency should be of paste. If it is not of paste consistency add in the butter and mix well. If some part is little bit chunky, then it's alright.
Whipping cream:
Now whip the whipping cream as per the instructions on the pack and divide it in two equal parts. In one part of the cream, mix the homemade peanut butter and blend well. Check for the taste, it should have the peanut butter taste. Set aside.
Demould the chocolate cake and cut in two equal slices and squeeze on the sugar syrup on both the slices separately and keep on different plates.
Tip: To cut cake in two equal slices, use ruler to mark the equal distance at few inches gap.
Sugar syrup recipe:
Sugar syrup is just the sweetened water, in half cup water, add 2 tbsp of sugar and dissolve well. Bring it to boil once and switch off the flame and cool down. This will keep cake moist and tasty.
You can alternatively use chilled milk or orange juice instead of sugar syrup.
Frosting:
Put the upper slice of the cake upside down and apply a thin layer of plain whipped cream, on top of that apply a slightly thicker layer of peanut butter frosting.
Now put on the other slice of cake and crumb coat the cake with plain whipped cream and put in the freezer till the whipped cream is set so that if you touch the whipped cream it does stick to your finger. It'll take around an hour or two.
Crumb coating is putting a very thin layer of whipped cream so that other layers of whipped cream can be applied easily and crumbs of cake does not ruin the beauty of whipped cream applied later.
After the crumb coat is chilled, apply another layer of slightly thick layer of plain whipped cream. Keep the layer thickness, keeping in mind that the peanut butter frosting will be applied too.
After this layer is chilled in freezer, apply a final layer of peanut butter and coat the whole cake and chill in freezer again.
After peanut butter frosting is chilled and if it is uneven then you can put your knife in hot water and then even the layer of frosting with the help of this knife. You can dip as many times as you want but just make sure you do not apply too much of water on the frosting, otherwise it'll form the ice crystals on the frosting and will ruin the taste.
Keep this frosted cake in freezer as long as your decorate it as per your wish.
Decoration:
My decoration on the cake was inspired by the dobos cake decoration style.
It is a style in which the cake is decorated with a thin slice of cake, with the thin layer of caramelised sugar.
Alternatively, you can make decoration with the piping nozzles as per your wish. Since I didn't have any fancy stuff for baking and decorating, i chose this method.
For caramelised sugar chocolate layer, bake a circular thin layer of chocolate cake or vanilla cake.
I microwaved the thin layer for about 2 minutes and 30 seconds.
Meanwhile, apply generous butter on a big knife which will be used to cut the caramelised cake slices.
After you demould the cake put it on a plate.
In a pan, add the sugar and water and stir occasionally. What we need here is a good orangish shade of melted sugar.
Tip: Do not add too much of water or else it'll become syrup and will not harden.
After the sugar turns amber in color, turn off the flame and pour the caramelised sugar on the thin slice of cake and spread quickly and evenly before it cools down. As soon as you spread it, start cutting the cake into slices. First, make a cut cutting the slices into semi circles and this way cut into as many slices as possible. You must cut atleast 8 slices.
Making deep cuts is important, you can cut the thin sugar easily but once the sugar is set you cannot cut the slices easily. So keep things in hand and be fast.
Alternatively, you can search on YouTube "the dobos cake tutorial" and skip to the section where this part is playing and make the decoration accordingly.
Keep these triangular slices aside.
Arrange these slices after they are completely cooled down and keep the whole cake in freezer till you start the cake cutting ceremony.
P.S.
For the name (round disc in middle), it is just the white and dark chocolate melted and put in seperate piping cones, sealed and taped securely.
Then on a greased paper, in the random pattern thr chocolate was piped out and refrigerated. The name should be written in contrasting color melted chocolate, I chose white for name and brown and white chocolate for base of that disc.
This recipe was prepared by me on my friend's birthday. This all has been prepared without use of any caking tool. For whipped cream, I have used two packets of 50gm blue bird powdered cream and also I have whipped it with the use of manual whipper. For putting layers of frosting, I have used a large knife.
The prepared cake will look like a professional cake and will make everyone tempted to eat it without wasting any bit. The decoration of the cake is inspired by dobos cake, I have used Chocolate cake layer but you can also use plain vanilla flavoured cake layer for that extra amber color of the caramel.
The cake may seem tough to make but it is very easy. One thing I want to point out is that start making this cake one day in advance because the frosting/icing will take time to set.
Ingredients:
For chocolate cake:
Visit link https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-cake-recipe-6-minute.html?m=1
For peanut butter frosting:
200 gms of whipped cream
3-4 tbsp peanut butter or as per taste
For caramelised cake slices:
Thin Chocolate cake layer
6tbsp sugar
1tbsp water
For homemade peanut butter:
2 handful of roasted salted peanuts
Honey to taste
1 tbsp butter(optional)
Method:
Bake the chocolate cake as per in this link: https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-cake-recipe-6-minute.html?m=1
If you do not have condensed milk then bake as per the instructions in following link: https://eatcreateandrepeat.blogspot.in/2017/08/eggless-chocolate-brownie-cake-without.html?m=1
Homemade peanut butter recipe:
In a mixer jar, add the roasted peanuts and powder them. Now, add honey atleast 2 tbsp and mix. Check for the taste and consistency, the taste should be sweet and salty. The consistency should be of paste. If it is not of paste consistency add in the butter and mix well. If some part is little bit chunky, then it's alright.
Whipping cream:
Now whip the whipping cream as per the instructions on the pack and divide it in two equal parts. In one part of the cream, mix the homemade peanut butter and blend well. Check for the taste, it should have the peanut butter taste. Set aside.
Demould the chocolate cake and cut in two equal slices and squeeze on the sugar syrup on both the slices separately and keep on different plates.
Tip: To cut cake in two equal slices, use ruler to mark the equal distance at few inches gap.
Sugar syrup recipe:
Sugar syrup is just the sweetened water, in half cup water, add 2 tbsp of sugar and dissolve well. Bring it to boil once and switch off the flame and cool down. This will keep cake moist and tasty.
You can alternatively use chilled milk or orange juice instead of sugar syrup.
Frosting:
Put the upper slice of the cake upside down and apply a thin layer of plain whipped cream, on top of that apply a slightly thicker layer of peanut butter frosting.
Now put on the other slice of cake and crumb coat the cake with plain whipped cream and put in the freezer till the whipped cream is set so that if you touch the whipped cream it does stick to your finger. It'll take around an hour or two.
Crumb coating is putting a very thin layer of whipped cream so that other layers of whipped cream can be applied easily and crumbs of cake does not ruin the beauty of whipped cream applied later.
After the crumb coat is chilled, apply another layer of slightly thick layer of plain whipped cream. Keep the layer thickness, keeping in mind that the peanut butter frosting will be applied too.
After this layer is chilled in freezer, apply a final layer of peanut butter and coat the whole cake and chill in freezer again.
After peanut butter frosting is chilled and if it is uneven then you can put your knife in hot water and then even the layer of frosting with the help of this knife. You can dip as many times as you want but just make sure you do not apply too much of water on the frosting, otherwise it'll form the ice crystals on the frosting and will ruin the taste.
Keep this frosted cake in freezer as long as your decorate it as per your wish.
Decoration:
My decoration on the cake was inspired by the dobos cake decoration style.
It is a style in which the cake is decorated with a thin slice of cake, with the thin layer of caramelised sugar.
Alternatively, you can make decoration with the piping nozzles as per your wish. Since I didn't have any fancy stuff for baking and decorating, i chose this method.
For caramelised sugar chocolate layer, bake a circular thin layer of chocolate cake or vanilla cake.
I microwaved the thin layer for about 2 minutes and 30 seconds.
Meanwhile, apply generous butter on a big knife which will be used to cut the caramelised cake slices.
After you demould the cake put it on a plate.
In a pan, add the sugar and water and stir occasionally. What we need here is a good orangish shade of melted sugar.
Tip: Do not add too much of water or else it'll become syrup and will not harden.
After the sugar turns amber in color, turn off the flame and pour the caramelised sugar on the thin slice of cake and spread quickly and evenly before it cools down. As soon as you spread it, start cutting the cake into slices. First, make a cut cutting the slices into semi circles and this way cut into as many slices as possible. You must cut atleast 8 slices.
Making deep cuts is important, you can cut the thin sugar easily but once the sugar is set you cannot cut the slices easily. So keep things in hand and be fast.
Alternatively, you can search on YouTube "the dobos cake tutorial" and skip to the section where this part is playing and make the decoration accordingly.
Keep these triangular slices aside.
Arrange these slices after they are completely cooled down and keep the whole cake in freezer till you start the cake cutting ceremony.
P.S.
For the name (round disc in middle), it is just the white and dark chocolate melted and put in seperate piping cones, sealed and taped securely.
Then on a greased paper, in the random pattern thr chocolate was piped out and refrigerated. The name should be written in contrasting color melted chocolate, I chose white for name and brown and white chocolate for base of that disc.
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