Wednesday, December 30, 2009

Peanut-Chocolate Infero

Many people that know about my cake addiction and since my local sugardealer
hasn't made my favourites in month I had to have a go myself!

First the cakelayers:

9 tablespoons unsweetened cocoa powder

1½ cups cake flour (not self-rising)

½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)

½ cup whole or low-fat milk

1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.

2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment

3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.

Once the cake was out the oven I
let it cool down and made the chunky pb

© Julia Schoierer

Chunky peanut butter-cream cheese filling

8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp

¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract

½ cup smooth peanut butter (not all natural)

handful of salty peanuts, rough chop
In a large bowl

use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.


12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream

1 stick unsalted butter, cold ok; chopped into 1/2 cubes

For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW
ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.

To assemble:

cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.

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