Best Chocolate Cake Recipe for National Peanut Cluster Day

Print Friendly

Happy National Peanut Cluster Day!


March 8th is National Peanut Cluster Day—perhaps THE most random of national chocolate days.  But because of our commitment to bringing you, our readers, EVERYTHING chocolate, we will celebrate this day in style.  Since our first introduction to peanut clusters, we have loved the combination of quality chocolate and freshly roasted, crunchy peanuts.

While there is no real documented history of the peanut cluster, but we are sure that as soon as Joseph Fry combined cocoa butter with cocoa solids to create the first chocolate bar in 1847, people began adding things to that amazing discovery.

To this day, one of our favorite combinations is premium chocolate and blanched roasted jumbo Virginia peanuts.  A process of simple melting, stirring to cover and dropping by spoonfuls onto parchment, the outcome is divine and irresistible.  So how about a cake that combines chocolate, peanuts and peanut butter?  Easy to make, it’s the perfect way to kick back and celebrate National Peanut Cluster Day.

CHOCOLATE PEANUT CLUSTER CAKE

Ingredients

Cake

¾ cup butter (softened)

1 cup cream peanut butter
2 ¼ cups sugar
3 eggs
3 (1 oz.) square unsweetened chocolate, melted
1 ½ teaspoons vanilla
3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cup ice water

Peanut Butter Fudge Frosting

3 cups sugar
3 (1 oz.) square unsweetened chocolate
1 teaspoon salt
1 cup milk
¾ cup creamy peanut butter
1 teaspoon vanilla
¼ cup finely chopped roasted peanuts

Peanut Clusters

2 ounces dark chocolate

½ cup roasted peanuts
2 tablespoons roasted peanuts (or 30 halves)

Directions

Cake

Grease 3 (9-inch) cake pans, line with wax paper. Cream butter and peanut butter gradually add sugar, beating at medium speed with electric mixer. Add eggs 1 at a time beating well. Add chocolate and vanilla, beat well. Combine flour, soda and salt add to creamy mixture, alternately with ice water beginning and ending with flour mixture.

Mix until blended after each addition. Bake at 350° for 25 to 27 minutes or until cake starts to leave edge of pan. Do not overbake. Cool 10 minutes. Remove from pans and cool completely on wire racks. Frost as directed with Peanut Butter Fudge Frosting.

Peanut Butter Fudge Frosting

Combine first 5 ingredients in a heavy saucepan. Bring to a boil for 3 minutes, stirring constantly. Remove from heat and pour into a large mixing bowl. Add peanut butter and vanilla. Beat with electric mixer on high for 7 minutes.

Use to frost Chocolate Peanut Cluster Cake. Place 2 cups of frosting in small bowl; add chopped peanuts, stirring well. Spread between layers and spread remaining frosting on top and side of cake. Garnish with peanut clusters.

Peanut Clusters

Melt chocolate gently in microwave (50% power) for 30 seconds.  Remove and stir until smooth. Stir in ½ cup peanuts. Drop big teaspoonfuls on wax paper. Garnish each with 3 peanut halves. Yields 10 clusters. Use to garnish Chocolate Peanut Cluster Cake.

Photo courtesy of kraftfoods.com

Enhanced by Zemanta

Tags: , , ,

No comments yet.

Leave a Reply