Dessert
Peanut Butter Gravity Defying Cake
By Janet Quik
2 hrs
12 servings
Ingredients
Double layer 6-inch cake:
- 2 1/3 Cups All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Oil
- 1/2 Cup Yogood Crunchy Peanut Butter
- 3/4 Cup Sugar
- 3 Eggs
- 1 Tsp Vanilla Extract
- 1 Cup Buttermilk (1 Tbs of vinegar or lemon mix with a cup of milk and sit for 5 minutes)
- 150gm of Unsalted Butter
Frosting:
- 1 Cup of Yogood Crunchy Peanut Butter
- 150 gm of Salted Butter
- 1/2 Tbsp Vanilla Extract
- 1 Cup of Icing Sugar
- 1/3 Cup of Cream or Milk
Ganache:
- 125ml heavy cream
- 1 Cup of Dark Chocolate Chips
- 2 Spoon of salted butter
Decoration:
- 1 unit of Cake Support Structure Frame Anti-Gravity Stand
Steps
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1.Preheat oven to 170°C and grease and flour the cake pans.
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2.Mix dry ingredients in a medium bowl and set aside.
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3.Whisk oil, sugar and Yogood Crunchy Peanut Butter in a large bowl until smooth.
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4.Beat in eggs one at a time and add in vanilla extracts.
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5.Pour half dry ingredient mix into the peanut butter mixture, then add in buttermilk and another half dry ingredient, fold gently until smooth.
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6.Divide batter equally into cake pans, spread evenly and bake for 30 minutes.
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7.For frosting, whisk Yogood Crunchy Peanut Butter until light and fluffy. Then, add in vanilla and icing sugar, mix slowing with cream or milk until frosting.
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8.For Ganache, heat cream in medium high to boiling. Pour the cream into the chocolate chips bowl and rest for 3 minutes. Mix well and add in butter for glossy finish.
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9.Punch a small hole in the middle of cake and place the support structure, then apply frosting and refrigerate for 30 minutes.
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10.Then, place empty Yogood Peanut Butter container on top of the stand, use fondant to cover the stand structure and decorate with peanut and frosting for the real effect.
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