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CHOCOLATE GANACHE

3/25/2022

INGREDIENTS:

1 Cup Heavy Cream
1.5 Cups Chocolate (whatever kind is your fav)
1 Tsp Vanilla extract

Instructions:
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.

-Put your chocolate In a heat safe bowl or measuring cup.
-Pour the hot heavy cream over the chocolate.
-Mix until fully incorporated. (Should take 3-5 minutes).

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CREAMY PEANUT BUTTER FROSTING

3/25/2022

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INGREDIENTS:
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream

Instructions:

In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
Once creamy, add in peanut butter. Mix until fully incorporated.
Turn mixer down to low speed and add in your vanilla extract
Add in all of your powdered sugar, let mix for about 1 minute.
Scrape down bowl to make sure everything is incorporated.
Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

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Super moist Chocolate Cake

3/25/2022

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INGREDIENTS:

3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit.
Prepare pans with butter or non stick spray.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans.
Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
Cool for 15-20 minutes and then place cakes on cake board and remove the cake pan.
Place cake layers in freezer, let cool for 3-5 hours. Once solid, fill and decorate.
Enjoy!

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CHOCOLATE GANACHE

CREAMY PEANUT BUTTER FROSTING

Super moist Chocolate Cake

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