Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Peanut Butter-Filled Chocolate Cake

Peanut Butter-Filled Chocolate Cake

Get Ready

Servings: Serves 12Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

2 cups all-purpose flour
3/4 cup Hannaford baking cocoa
1 1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 (2 1/2 sticks) cup Unsalted butter, room temperature, divided
1 1/2 cups sugar
2 each eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups Hananford Light nonfat plain yogurt
2 oz. white chocolate, chopped
3/4 cup Nature's Place creamy peanut butter
3/4 cup Confectioners` sugar
1 pinch salt
5 tablespoons heavy cream
2 tablespoons light corn syrup
4 oz. semisweet chocolate or bittersweet chocolate, chopped (about 2/3 cup)
1 tablespoon Hannaford Light nonfat plain yogurt

directions:

1. Prepare the cake. Preheat oven to 350degreesF. Butter and flour 2 (9-inch) round cake pans.
2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, andsalt. Set aside.
3. In a large bowl, use an electric mixer on medium-high speed to beat 1 cup butter with the sugar until fluffy, about 4 minutes. Scrape down the sides, then add eggs, one at a time, beating until each is incorporated. Scrape downthe sides, then add vanilla and beat for 2 minutes longer to build structure.
4. Add half the dry ingredients and mix just until combined. Add half the yogurt, mix, then repeat with remaining dry ingredients and 1 1/4 cups yogurt, mixing just until incorporated. The batter will be very thick. Divide evenly between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Be careful not to overbake. Let cakes cool in pans for 10 minutes, then run a knife around edges of pans to loosen and invert layers onto racks. Cool completely. (Cake layers may bemade 1 day ahead and stored, well wrapped in plastic wrap, at room temperature, or frozen in freezer storage bags for several weeks.)
5. Prepare the peanut butter filling. Place butter and white chocolate in the top of a double boiler set over just steaming water. Melt over medium-low heat until 3/4 of the butter and chocolate are melted. Remove from heat and stir until melted completely and smooth. Stir in peanut butter, then add confectioners' sugar and salt, mixing until very smooth. Set aside to cool andthicken slightly.
6. Prepare the ganache. Heat cream and corn syrup in the top of a double boiler over steaming water for 2 minutes, until hot. Remove from heat and add chopped chocolate, stirring until melted. Add yogurt and stir to incorporate. Allow to cool slightly, so the ganache is thick enough to cling to the top of the cake, but still pourable.
7. Assemble the cake. Place 1 layer on a serving plate, flat side up. Spread peanut butter filling over the cake, then top with second layer, flat side down. Spoon or pour ganache over the top layer, spreading over the surface, allowing a little to dribble over the edges. Let the ganache set before serving, at least 30 minutes. Serve at room temperature.
Source: Fresh Magazine March, April 2010

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 cups all-purpose flour  
3/4 cup Hannaford baking cocoa  
1 1/4 teaspoon baking soda  
3/4 teaspoon baking powder  
1/2 teaspoon salt  
1 1/4 (2 1/2 sticks) cup Unsalted butter, room tem  
1 1/2 cups sugar  
2 each eggs, at room temperature  
1 teaspoon vanilla extract  
1 1/4 cups Hananford Light nonfat plain yogurt  
2 oz. white chocolate, chopped  
3/4 cup Nature's Place creamy peanut butter  
3/4 cup Confectioners` sugar  
1 pinch salt  
5 tablespoons heavy cream  
2 tablespoons light corn syrup  
4 oz. semisweet chocolate or bittersweet chocolate  
1 tablespoon Hannaford Light nonfat plain yogurt  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 620 kcal (31%)
Calories from Fat 306 kcal (0%)
Total Fat 34 g (52%)
Saturated Fat 17 g (85%)
Cholesterol 90 mg (30%)
Sodium 430 mg (17%)
Total Carbohydrates 75 g (25%)
Dietary Fiber 4 g (16%)
Protein 12 g (20%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading