COOK TIME:30 MINUTES
Chocolate cake, peanut butter frosting, chocolate ganache, peanut butter cups. This Peanut Butter Cup Cake is a chocolate and peanut butter lover’s dream come true.
FOR THE CAKE:
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup plus 1 tablespoon cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups coffee, hot
- 3/4 cup vegetable oil
- 4 1/2 teaspoons vanilla extract
FOR THE PEANUT BUTTER FROSTING:
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2/3 cup heavy cream
FOR THE CHOCOLATE GANACHE:
- 8 ounces dark chocolate, chopped
- 3/4 cup heavy cream
- 30 miniature peanut butter cups, divided
- Preheat the oven to 350F. Grease and flour three 8-inch round cake pans.
- Whisk together the eggs, buttermilk, coffee, oil, and vanilla, and set aside.
- Stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of a mixer. Add the wet ingredients to the dry ingredients and mix until combined, about 2 minutes. The batter will be quite thin.
- Divide the batter evenly among the three pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out almost clean. Cool the cakes in the pan for 20 minutes, then turn out onto cooling racks to cool completely.
- To prepare the frosting, combine the powdered sugar, peanut butter, butter, vanilla, and salt in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until fluffy. Add the heavy cream and beat on high speed until the frosting is light and smooth.
- To assemble the cake, level the cakes if necessary. Cover the bottom layer of cake with 1 cup of the peanut butter frosting, and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another cup of the frosting, followed by another 10 chopped peanut butter cups. Place the final layer on top of the cake, face down, and frost with the remaining peanut butter frosting. Refrigerate the cake for at least 1 hour, until the frosting is set.
- While the cake chills, prepare the chocolate ganache. Place the cream in a small saucepan over medium heat and warm just until it comes to a boil. Place the chopped chocolate in a glass mixing bowl or a 4-cup measuring cup, and pour the cream over the chocolate. Allow this mixture to sit for 2 minutes to melt the chocolate, and then whisk from the center outside until the ganache is smooth. Set aside to cool, whisking occasionally, until the ganache has thickened but is still pourable.
- Slowly pour the chocolate ganache into the center of the cake, allowing it to push itself outward and flow down the sides of the cake. Top with the remaining chopped peanut butter cups. Refrigerate until the ganache is set, at least 30 minutes.
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : https://www.bunsenburnerbakery.com/peanut-butter-cup-ganche-cake/