Friday, May 18, 2018

Bubbe would be proud of this, too

For several years, I have judged the annual Bubbe's Bake Off competition at Congregation Ahaveth Chesed's Jacksonville Jewish Food Festival.

This year's, the seventh, the judging panel was particularly impressed with entries in the children's category. Both first- and second-place-winning young bakers found their recipes on line but they prepared the entries themselves; no adults are allowed in the kitchen during prep and baking.

This, the second place winner by 13-year-old Ellie Pinnar, will be first in the hearts of chocolate and peanut butter lovers.

Peanut Butter Cheesecake Chocolate Cake
Inspiration: "This peanut butter chocolate cake reminds me of my grandpa, who passed away in January of 2018. He LOVED all desserts, but the combo of chocolate and peanut butter was definitely in his top favorites. I got the inspiration from my dad. We were talking about cake flavors for the bake-off, and he reminded me of my grandpa and his favorite desserts. That's when it hit me to do this cake. Thanks, Daddy!"

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups hot water
3/4 cup vegetable oil
2 Tbl distilled white vinegar
1 Tbl vanilla extract

No-Bake Peanut Butter Cheesecake Filling
1 1/2 cups heavy cream
1 package (8 oz.) cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
1 tsp vanilla extract

Chocolate Ganache
16 oz. milk chocolate, finely chopped
1 cup heavy cream
2 8.5-ounce bags Dove Peanut Butter Promises, divided

Preheat oven to 350 degrees. Spray two 9×2-inch round cake pans with non-stick cooking spray with flour.
In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.
Divide batter between pans. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Peanut Butter Cheesecake Filling
In a large mixing bowl, beat the cream until it forms soft peaks. In another large mixing bowl, beat cream cheese, peanut butter, and sugar until blended and smooth. Gently fold in whipped cream a little at a time. Fold in 1 cup Dove chocolates, finely chopped.

Chocolate Ganache
Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake.

Assembling Cake
When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling. Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve. Pile remaining coarsely chopped Dove chocolates on top.

No comments:

Post a Comment