Dear friends, apologies for being a slacker in posting this week. I've been trying to enjoy my summer before returning to work in a couple weeks. It's a temporary gig but I'm definitely anxious to get back out there and be productive. As much as I would love to make blogging a full-time thing, it just isn't ideal with where the economy is going these days. So, I apologize in advance if my posts are sparse over the next few weeks. Hopefully, this longer-than-usual post will hold you over for a while...
Last Friday was the hubs' birthday and I made him this ridiculously decadent cake. It includes a black-bottom cake, fresh chocolate whipped cream, chopped peanut butter cups and peanuts...and my favorite part - peanut butter cup ice cream. I had to do everything in my power not to indulge in that ice cream by itself... which reminds me, I need to make another batch, stat!
Like many of you out there, the hubs is a HUGE peanut butter cup freak. But the other reason why I chose to use peanuts/peanut butter in this creation is that my cousin
and I started this "challenge" between us where we pick a common ingredient each month where he would create something savory, and I would create sweet. I thought I would kill two birds with one stone. Though, I don't think the peanuts is necessarily the "star" of this cake, the peanut butter I used in the ice cream is all-natural, so I think it counts...
I had these grand ideas for decorating the cake, but I didn't think the ice cream layer would melt so fast (and down the sides) - even though I kept sticking it back in the freezer. So I just quickly piped the chocolate whipped cream all around to cover the melting mess. In the end, I knew it didn't matter how it looked because this was for my guy and why would he care about how it's decorated? To him, it was all about the taste - and usually I don't like to toot my own horn, but this was one darn good cake! We were both secretly glad that we had a quiet celebration, just the two of us... in fact, we've been celebrating all week long with a slice after dinner!
to all of the summer babies out there... there are a lot in my family - including mine... ;)
Rather than providing you with a lengthy recipe - I'll provide you with the links to the ones I used and directions on how to put it all together. It's adaptable to any flavor cake/ice cream/whipped cream combo so get creative!
Black-Bottom Peanut Butter Cup Ice Cream Cake[Print Recipe]
: 8-10 servings
(half the recipe)
Peanut Butter Cup Ice Cream
Chocolate Whipped Cream
(double recipe to cover entire cake)
1 cup peanut butter cups, chopped
1/2 cup roasted peanuts, chopped (optional)
Directions to assemble the cake:
(for two 8-inch round pans since I wanted taller layers. Alternatively, the cake can be made in a springform pan)
1. Prepare the ice cream. Line pan with plastic wrap - with plenty hanging over sides. Pour churned ice cream in pan, smooth the top and cover with the wrap. Freeze overnight.
2. Prepare the cake. Allow cake to cool completely and freeze for a few hours.
3. Prepare the whipped cream. Transfer about 1 cup into a piping bag fitted with desired tip. Refrigerate until needed.
4. Place cake on cake stand or cake board. Spread a heaping dollop of whipped cream over the top of cake. Sprinkle with chopped peanut butter cups and peanuts.
5. Remove ice cream from freezer and unwrap. Place on top of cake layer. Quickly cover entire cake with whipped cream - you can use less on the sides if you plan to pipe over it using the remaining whipped cream. Then, freeze entire cake for 30 minutes.
6. Pipe and decorate cake as desired. Sprinkle with remaining chopped peanuts/peanut butter cups or chocolate sprinkles/shavings on top. Freeze until ready to serve.