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Peanut-Butter Glazed Chocolate Cake

Now that we have an official MissGinsu.com Peanut Week theme around these parts, I realized I had to address one of the world's greatest flavor combinations: chocolate and peanut butter. (Thank you, Reese's. The world owes you a great debt.)



A recent commenter led me to Jen's Chocolate Cake... a brilliantly simple single-post blog that features a chocolate cake recipe. A chocolate bundt cake recipe, to be precise.

And as a side note, I'm honestly incapable of making a bundt cake anymore without thinking of the "parental conflict over bundt cake" scene in My Big Fat Greek Wedding.

And as a side note to the side note, Bundt is actually a registered trademark of the Minnesota-based Nordic Ware company, the folks who've made these pans for sixty years. That's why so many cookbooks refer to "tube pans" instead of bundt pans these days.

But back to the chocolate cake. Jen's recipe makes a very moist, rich cake, and she recommends a couple of different accompanying glazes.

And I've got one more that complements this cake very nicely. (Just remember what we discussed on Tuesday and don't bring it into school for snacktime.)
Jen Kwok's Chocolate Cake
1.75 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
0.5+ cup (two heaped quarter cups) cocoa
2 cups brown sugar
0.75 cup vegetable oil
0.5 cup milk
2 eggs
1 tsp vanilla
0.75 cup boiling water

Preheat oven to 350°F. Grease and flour a bundt or tube pan. Blend all dry ingredients. Blend in brown sugar. Whisk in remaining ingredients, except water. Add boiling water and whisk until smooth. Bake for 30 to 40 minutes (turning about halfway through,) until cake tester comes out clean. Cool ten minutes in pan. Turn out of pan and finish cooling on rack.

My Peanut Butter Glaze for Jen's Chocolate Cake (Makes about 2 cups)

1/2 cup peanut butter (preferably smooth)
1/2 cup powdered sugar
3/4 cup milk
1 tsp vanilla extract
2 Tbsp cream cheese
1/2 tsp salt (if you're using natural peanut butter)

1. Whisk together all the ingredients until the mixture is smooth and lump-free. Add a tablespoon or so more milk if it seems too thick to drizzle.

2. Drizzle over the chocolate cake. Use excess glaze to spoon over individual slices, if you wish. Or just save it and serve it over vanilla ice cream. Mmm...

As you can imagine, this cake + glaze combo was popular around the office.

One of the best things about Bundt, er... tube cakes is that they're great for sharing. I love how everyone can slice off just as much as they want. It offers more flexibility than the rigid squares/rectangles you get out of a 9"x13" pan.

Happy Eating!

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8.07.2008

1 Comments:

Anonymous T said...

You are lucky to have such enthusiastic eaters! Around these parts-- if the cake isn't sliced, no one is going to take a piece.

8/07/2008  

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