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Baking: Old Fashioned Chocolate Cake with Peanut Butter Ganache

 Chocolate Cake

Oh birthdays. You know howI love them. But this one? This one that is today? Man, it gave me grief.


28 is not 27, not 26.

Nope, it’s 28. This used to freak me out.

But here I am, ready to take on another year. In fact, I’m kind of excited for this new year. Because it’s my belief that 28 can only be better than 27.

And with that, I raise my fork to you all and dig into this chocolate cake. With peanut butter ganache.

Cuz that’s just how I roll.

Chocolate Cake

Baking: Old Fashioned Chocolate Cake with Peanut Butter Ganache

Yield: 10-12 servings


    For the Cake:
  • 5 ounces dark chocolate (3/4 cups), plus 2 ounces finely chopped dark chocolate (about 1/3 cup)
  • 4 ounces unsalted butter, plus enough to grease the pan
  • 1/2 cup cocoa powder
  • 1 3/4 cups flour
  • 1/2 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • For the Ganache:
  • 8 oz peanut butter chips
  • 1/2 cup heavy cream


  1. Preheat the oven to 325 and butter your pan.
  2. Melt 5 ounces of chocolate and butter over a double boiler, add 1/2 cup water and the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
  3. Sift together the flour, salt, baking soda and baking powder.
  4. In a stand mixer with the paddle attachment, beat the eggs a few seconds to combine, add the sugar and whip until light and very thick (about 3-4 minutes). Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out.
  5. Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half of the mixture into the pan and add the 2 ounces of finely chopped chocolate. Fill the pan, and bake for 50-60 minutes.
  6. Cool about 30 minutes on a rack, and turn out of the pan.
  7. In a small saucepan, bring the cream to a boil. Pour the hot cream over the peanut butter chips and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
  8. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
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Old Fashioned Chocolate Cake recipe from Kitchy Kitchen,

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It’s Peanut Butter Fudge Time



Yeah, I did it. Just when you though you couldn’t eat anything else with sugar, I give you this. And you know you can’t resist its sweet, silky, salty charm.

Oh yes, it shall be yours and you will enjoy every bite of it.

I made this batch for a holiday party but even if you don’t have one to attend, I highly recommend you make this batch.

Because it’s December.

Because it’s cold.

Because you can eat greens in January.

You with me?!

Easy Peanut Butter Fudge

Yield: 36 pieces


  • ½ cup (1 stick) / 113g Unsalted Butter
  • ? teaspoon Ground nutmeg
  • 1 pound Dark brown sugar
  • ½ cup
  • 1 tablespoon Vanilla Extract
  • 1 cup Extra Crunchy Peanut Butter
  • 2 ? cups Powdered sugar
  • ? cup / 2.65 ounces Dark Chocolate / semi-sweet chocolate chips (optional)


  1. Over medium heat, melt the butter in a large saucepan along with the ground nutmeg.
  2. With a wooden spoon, stir in the brown sugar and milk, removing any lumps, and bring to a boil for 2-3 Minutes without stirring.
  3. Remove from the heat, and stir in the vanilla, then the peanut butter.
  4. Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.
  5. Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.
  6. Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer)
  7. Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt.
  8. Store in an airtight container.
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Recipe adapted from The Sophisticated Gourmet


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December 17, 2013 - 6:32 am

Jocelyn (Grandbaby Cakes) - This looks really delish!

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