When I decided to make Ina’s recipe for Beatty’s Chocolate Cake, I wanted to frost it with something other than chocolate frosting (which I’m sure is amazing too.) I’ve recently combined caramel and Nutella with chocolate… but one combination that seems to be a favorite is chocolate and peanut butter. Preparing Ina’s chocolate cake recipe as is, I also used her recipe for “Kathleen’s Peanut Butter Icing”. I prepared these in my mini bundt pan. To garnish, I topped these cakes with lightly toasted and salted Viriginia peanuts.
recipe adapted from Ina Garten
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Lightly salted & toasted peanuts for garnish
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
You can frost your cake however you’d like. For my mini bundts, I just used my off set spatula to frost the tops and garnished with peanuts.