In an 8 ounce, microwave-safe mug, mix together the almond flour, coconut flour, cocoa powder, granular erythritol, chocolate chips, and baking powder until well-combined. Grease and flour 2 round 9-inch cake pans. Peanut Butter Frosting: Instructions. Mix until combined. Set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. 1 cup Unsalted Butter Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Stir well. Slowly add in the mix of dry ingredients while the mixer is on low. Add the . Add egg and vanilla extract and whisk until combined. Chocolate Cake: Preheat oven to 350 degrees. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 5 minutes. Crack the eggs into a separate bowl and set aside. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Lightly coat paper and sides of pan with nonstick vegetable oil spray . Beat on medium until well mixed. In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Preheat the oven to 350 F. Butter 2 (8-inch) round cake pans and line with parchment paper. baking pan. Add melted butter to a large mixing bowl. Remove from the heat and stir in the vanilla. How to make chocolate cake with buttercream You can make this cake in 5 easy steps. Directions. Beat butter, melted chocolate chips, cocoa powder, and a pinch salt with an electric mixer until smooth, about 1 minute. 2. Beat the softened butter for a couple of minutes to loosen it up. Remove from oven and allow to cool for 20 minutes. Butter & flour two 9 inch round cake pans. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Keeping the halves together will prevent the cake from leaning over. Pour this . (You'll add the coffee later.) Don't over mix. Set aside. Beat in the eggs, one at a time, until combined. Here are the quick steps but make sure to scroll down to the recipe card for detailed instructions. In a mixing bowl, add the room temp butter and the brown and granulated sugar. Add the vanilla and apple butter, beating until smooth. Add the just-boiled water and whisk in the cocoa and the sugars. Instructions Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. Preheat the oven to 350 F. Spray a 9x13-inch baking dish with nonstick cooking spray. Add powdered sugar, milk and vanilla and beat with electric mixers until smooth. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture. Wrap cake pans with baking strips for the most level cake. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. CAKE MIX: Betty Crocker's super moist butter recipe chocolate cake mix is made with no preservatives and no artificial flavors. Add peanut butter to a microwave-safe bowl and microwave for 20 seconds until warm. Lightly grease a 913 baking pan with butter. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Finally, fill a piping bag with the remaining peanut butter frosting and pipe around the edges of the cake. QUICK AND EASY: Make cake without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day. cup (113g) unsalted Challenge Butter melted 1 cup (237ml) milk 1 teaspoon butter extract optional For the topping: cup (57g) unsalted Challenge Butter cup (150g) granulated sugar 1 tablespoon (5g) unsweetened cocoa powder 2 tablespoons (29ml) water 1 teaspoon vanilla extract Instructions Preheat oven to 350F. Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes). Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Grease a 9x13-inch baking pan. To finish off the layering, the final cake layer should be the bottom half of one of the 3 halved cakes. Remove from the heat and immediately pour melted butter into a large bowl and allow it to cool slightly. Directions. Stir in the sweetened condensed milk until creamy. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Set aside. Beat in the vanilla extract. 1 cup creamy peanut butter; 3/4 cup sour cream; 3 tablespoons butter, melted; 1 teaspoon almond extract; 2 tablespoons boiling water; 3/4 cup white sugar; 6 tablespoons unsweetened cocoa powder; 2 cups boiling water; 2 tablespoons chocolate syrup Spread peanut butter frosting on top and then match that cake layer by placing its other half on top. In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Pour batter into a greased and floured 13x9-in. Press cookie dough into the pan. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Cover and refrigerate for 2 hours. Spread mixture into the prepared pan and set aside. Then add in the vanilla extract and heavy cream. Add the chocolate and beat on low speed until incorporated. Fold in chocolate chips. (Cake batter is thin in consistency.) Using a fork, poke cake all over then pour the peanut butter mixture over the top. Measure the butter and sugar into separate bowls and set aside. Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. Beat the butter until smooth and creamy (about 1 minute). Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Stir in flour mixture, mixing just until combined. The hot liquid will melt the cocoa solids in the powder which will intensify the chocolate flavor. In a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined. Pour the cake batter into the prepared pan. With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla and salt. Serve at room temperature spread on toast or croissants. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat. Start by adding hot coffee (or water) to the cocoa powder. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes. Grease and line an 8-inch round cake pan with baking or parchment paper. In a large bowl, add chocolate cake mix, 2 eggs, and melted butter. Preheat oven to 350. In a separate bowl, mix together the oil, vanilla, milk and eggs. Beat in powdered sugar slowly. Use an offset spatula or butter knife to spread the frosting evenly over the outside of the cake. Stir in cocoa powder. Line the bottom of a 13x9" metal baking pan with parchment paper. Place a rack in middle of oven; preheat to 375. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Raise the speed to medium-high and beat until the frosting is smooth and glossy (about 2-3 minutes). Pat into the prepared pan. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well. Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Add brown sugar and granulated sugar and whisk until well blended. Decorate: Pour slightly cooled chocolate ganache on top then, once again, run a bench scraper around the sides to smooth it out. 1. Instructions. Add the icing sugar and beat until it is light and fluffy (about 2 minutes). Add the sugar into the softened butter and cream them together until light and fluffy, with a lighter yellow colouration. Add eggs, 1 at a time, beating well after each addition. Boil the kettle and pour out 1/2 cup of hot water and set aside. 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