My motto for this cake was “go big or go home”. I can’t say I wasn’t tempted to add zucchini and applesauce to the cake, but I resisted because some times call for copious amounts of peanut butter frosting and chocolate ganache, and 21st birthdays are one of those times.
My favorite component of this is the peanut butter frosting, which I created with a technique that I’ve been using for the past five or so years. The frosting uses a flour, milk, and sugar roux which is cooled and then whipped with butter to create an incredibly fluffy and flavorful frosting.
I prefer this technique over traditional buttercream frostings which I find to be overly sweet, and swiss meringue frostings which I find to be overly buttery. Flour frosting combines the best aspects of both. I’m normally pretty iffy about frosting, but I could eat this frosting by the spoonfuls. It’s that good.
Chocolate cake recipe: this chocolate cake recipe
Ganache recipe: this recipe for ganache
Peanut Butter Flour Frosting
Makes enough to frost 1 small 5 inch cake. Double the recipe for full-sized cakes.
In a medium saucepan combine:
- 2 tbs flour
- ½ cup sugar
- ½ cup 2% or whole milk
Bring the mixture to a bowl, stirring constantly, and then cook for 1 minute. The mixture should be thick and slightly translucent. Scoop the mixture into a bowl and cover with plastic wrap, pressing the plastic wrap to the surface of the roux.
Place the bowl in the fridge until cold.
In a medium bowl, cream with an electric mixer:
- 1 stick (½ cup) unsalted butter, at room temperature
Add the frosting roux and continue whipping until a thick and fluffy frosting forms.
- ¼ tsp salt
- ½ tsp vanilla
- 1/3 cup smooth peanut butter (I used processed peanut butter because that’s the smoothest kind that exists. I’m not sure how natural peanut butter would fair.)
Whip until the peanut butter is fully whipped in. Now, eat a giant spoonful to “quality test”. Continue “quality testing” periodically.