When I first found out about this month's challenge I was so excited about all the possibilities. I immediately thought about the different shapes, flavor combinations and other variations that would be delicious with this cake. I kept the basic cake recipe but I decided to go with a peanut butter-chocolate layered torte and some caramel shards for topping.
The layers of sponge cake were alternated peanut butter buttercream and chocolate buttercream and were either frosted with chocolate or peanut butter buttercream. The two flavors of rich buttercream combined with the light sponge cake was delightful. My husband said it reminded him of a wafer cookie and claimed that it was his favorite cake. Not too bad! I also enjoyed it but it is definitely best when served on the same day it is made or the next day. I will definitely try this recipe again with even more flavor variations!
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Complete Recipe can be found HERE. My variations and additions are below.
Makes about 1 cup
2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt (optional)
Cream peanut butter and butter in the bowl of an electric mixer on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use to frost outside of cake and to alternate layers with chocolate buttercream.
1 stick unsalted butter (1/4 pound), softened, plus 1 1/2 tablespoons
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 pinch salt
2 ounces unsweetened baking chocolate
Using a mixer, cream the butter in a large bowl until soft, about 1 minute. With the mixer on low, gradually add the sugar. When all the sugar has been incorporated, add the vanilla and salt. Increase mixer speed to high and cream the ingredients until light and fluffy, about 4 minutes.
Melt the chocolate and the remaining butter in a double boiler over gently simmering water. Beat into the buttercream mixture until well combined.