Peanut Butter Pound Cake with Chocolate Ganache

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I made this cake for my roommate’s bakery last summer and it was TO DIE FOR! There is no better indulgence in my mind than a chocolate-y peanut butter treat–whether’s it’s a Reese’s peanut butter cup, chocolate and peanut butter ice cream, or this heavenly pound cake. Of course none of these things are on my Primal diet so when my friend Boomer requested a peanut butter chocolate birthday goody, I jumped at the chance of making this cake again. (I also made Blueberry Lemon bars for the other of this Birthday extravaganza, Stacy). He was having a pool party so for the sake of convenience I made mini bundt cakes, but I have to say I STRONGLY urge you to make this cake in a 10″ tube pan as the batter is just not meant for small spaces. They were adorable and quite tasty, but definitely did not live up to the first result of this recipe. Pound cake is just meant to be consumed in the form of a beautifully tall slice of cake lightly smothered in a thin layer of frosting. Trust me!

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Peanut Butter Pound Cake with Chocolate Ganache Frosting (Adapted from the Penzey’s Catalog) (Difficulty-Medium; Serves 12-14)

For the Cake:

  • 1 c. butter softened
  • 1 1/2 c. creamy peanut butter
  • 2 c. sugar
  • 5 cage-free organic eggs
  • 2 tsp. vanilla
  • 3 c. cake flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk

For the Ganache:

  • 12 oz. premium semi sweet chocolate chips
  • 3/4 c. heavy cream

Make the Cake: Do not preheat oven.  The Penzey’s test kitchen suggests placing the cake in a cold oven.  Lightly grease and flour a 10 inch tube pan and set aside.  In a large bowl, cream together the butter and peanut butter.  Add the sugar and beat until light in color.  Add the eggs, one at a time, mixing well after each addition.  The mixture should be light and fluffy.  Add the vanilla.

In a smaller bowl, sift together the flour, baking powder and salt.  Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.  Mix the batter until smooth and creamy.  Pour into cake pan.  Place in the cold oven.  Set the oven temperature to 325°F and bake until a tester inserted into the cake comes out clean; about 1 hour and 25 minutes.  Please note that all ovens are different, so check the cake’s progress after 1 hour 10 minutes.  Let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.

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Make the Ganache: Place the chocolate chips in a small mixing bowl.  Heat the cream in a heavy bottomed saucepan until boiling.  Pour over the chocolate and stir until creamy and smooth.  Let cool for 2-3 minutes.  Brush any loose crumbs from the cake.  Place the cooling rack on a clean baking sheet to catch the drips.  Pour the icing evenly over the cake, allowing it to cascade and cover the cake.  Move the cake rack to another clean baking sheet.  Scrape the drips from the first baking sheet, reheat and pour over the cake.

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One response »

  1. Pingback: Blueberry Lemon Bars | The Kitchen Faerie

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