Tag Archives: frosting

Low Fat Peanut-Butter-Cream-Cheese Frosted Chocolate Cake

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Why am I always making chocolate cakes??

Why not vanilla?

Why not fruit??

Tell me why!!!??? WHY??!!

Yeah, I’m sorry if you’re getting sick of chocolate. But I’m not. So you have no choice but to put up with my chocolate cake.

But you won’t regret it, I promise. Because these are delicious, especially if you refrigerate the cake before eating. 

Its low fat, but I’m afraid its not healthy– it has tons of white sugar and some white flour. Nonetheless, its not something I’ll feel guilty serving to my friends and family. You won’t either. 

The “peanut butter” I used for this cake is not real peanut butter. I made it from peanut flour, and refrigerated it before using it. You can always use real peanut butter though, I have none at home at the moment (mostly because I don’t like it enough to buy it, and also because Skippy raised its prices for a normal jar of peanut butter from SGD$4.something to SGD$6.00).

What went into this ‘peanut butter’:

  • 1/2 cup peanut flour
  • 2 tbsp unrefined brown sugar
  • 1/8 tsp fine salt
  • 2 tbsp pure maple syrup/ agave syrup
  • 3 tbsp water (or less)
This peanut butter is NOT of spreadable consistency. Its rather dry to contrast with the wetness of the cream cheese and low fat spread of the cream cheese frosting. 

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In case you were wondering, I just bought those two pieces of cloth you see in the pictures at Daiso yesterday! I thought they would be great for photoshoots.

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Peanut-Butter-Cream-Cheese Frosted Chocolate Cake

No. of servings: 5

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Ingredients

For Cake
Refer to Janine’s Recipe using a round cake pan instead and changing the baking time to 15 minutes. 10g peanut flour can be substituted for 1og all-purpose flour.
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For Lighter Brown Cream Cheese frosting
  • 4 tbsp/ 2 oz fat free or low fat cream cheese
  • 2 tbsp low fat spread
  • 1 cup/110g powdered sugar
  • 3 tbsp cocoa powder
  • 1/4 tsp vanilla extract
  • 3 tbsp peanut butter
For Darker Brown Cream Cheese frosting
  • 1/4 tsp chocolate coloured food colouring (if you don’t have this, add 3 tbsp dark cocoa powder and 1/2 tsp of water)
  • 3 tbsp peanut butter

Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Bake cake according to this recipe. Let cool completely before removing from cake pan.

Lighter Brown Cream Cheese frosting:
Using a stand mixer, mix the low fat spread, peanut butter and cream cheese till a smooth paste forms. Sift in cocoa powder and powdered sugar in batches, mixing between batches. After the powders are smoothly incorporated, add in vanilla extract and mix till smooth.  

Now, frost the cake using the frosting. There will be a large amount of frosting leftover. These will be used for the Darker Brown Cream Cheese Frosting

Darker Brown Cream Cheese Frosting:
To the remaining frosting, add ingredients for Darker Brown Cream Cheese Frosting and whisk till smooth using stand mixer.

Use frosting to pipe designs over the cake using a piping bag. (I did spirals–not pretty at all)

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My dad tried these and said, “You shouldn’t make this sort of thing too often. Its delicious but very fatty…” I had a hard time convincing him that it isn’t that unhealthy. He isn’t much a believer of anything or anyone else besides his taste-buds…

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This is a very very moist cake!! If you would like to veganise it, try using tofutti cream ‘cheese’ instead and this cake recipe

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Side note: The colours are all varying because I’m facing this problem that the colours I see when I edit in photoshop and then preview in the Windows Image Viewer is very very different from that you see on the site! Any idea why? I would appreciate your help! 😀

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