Chocolate peanut butter poke cake(Par le Chef Kelsey)
Facile
Bon marché
Chocolate Peanut Butter Poke Cake is a moist chocolate cake with a smooth peanut butter filling soaked into the holes and topped with a light, flavored whipped topping. Peanut butter cups and a drizzle of fudge make this cake nearly impossible to pass up!
Prep.
Cuis.
Prêt en
4h
Gallery
| Catégorie: | Boulangerie Cake Chocolat cake |
| Saisons | |
| Tags: |
Ingrédients
Pour
15
Portion(s)
--- Chocolate Cake ---
| 2 Cups Flower |
| 2 Cups Sugar |
| 3/4 Cup Cocoa powder sifted |
| 1 tsp Salt |
| 1 tsp Baking powder |
| 1/2 c Vegetable Oil |
| 1 Cup Buttermilk |
| 2 Eggs |
| 1 tsp Vanilla |
| 1 Cup Hot Coffee |
--- Topping ---
| 14 oz Sweetend Condensed Milk |
| 3/4 Cup Creamy Peanut butter |
| 8 oz Whipped Cream |
| Peanut butter cups |
| Fudge Sauce |
| Peanut butter |
Chocolate peanut butter poke cake Instructions
- Preheat oven to 350°F.
- Grease two 8" (or three 6") round cake pans. Line the bottom with parchment paper.
- Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
- In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
- Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
- Distribute the batter between the two prepared pans.
- Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
- Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.
- While the cake is still hot, poke holes in the cake with the end of a wooden spoon.
- In a small bowl, combine the sweetened condensed milk and ½ cup of peanut butter. Pour over the cake slowly, allowing the mixture to soak into the holes; let cool.
- Stir together the whipped topping and remaining ¼ cup of peanut butter and spread over the cooled cake.
- Top with additional peanut butter, fudge sauce and peanut butter cups.
- Refrigerate until ready to serve.
Notes recette
Wrap in plastic wrap and then put in a freezer bag and freeze, if desired.