Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

AuthorJulie

Filling
2 cups whipping cream
1/3 cup brown sugar
12 oz bittersweet or semisweet chocolate, finely chopped (or 2 cups semisweet chocolate chips
1/2 cup smooth or chunky peanut butter
Cake
1/2 cup butter, at room temperature
1/2 cup smooth or chunky peanut butter
1 1/2 cups packed golden brown sugar
4 large eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Frosting
1 8 oz package cream cheese, at room temperature
1/2 cup creamy peanut butter
2-3 cups icing sugar
1 tsp vanilla

1

To make the filling: Bring cream and sugar to simmer in a saucepan, whisking to dissolve sugar. Remove from heat, stir in the peanut butter and chocolate, let stand a minute or two and then whisk until smooth. Chill for several hours or overnight.

2

To make the cake: Preheat oven to 350°F and spray three 9" cake pans with nonstick spray (or butter them). In a large bowl, beat the butter, peanut butter and sugar until fluffy. Beat in the eggs, one at a time, and the vanilla.

3

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add it to the butter mixture in three additions, alternating with the buttermilk in two additions, beating on low speed just until mixed each time.

4

Divide batter among pans and spread evenly. Bake for 20-25 minutes, until the cakes are golden and springy to the touch. Let cool for a few minutes before turning out on a wire rack to cool completely.

5

To make the frosting, beat the cream cheese and peanut butter until smooth; beat in a cup of the icing sugar, then another cup along with the vanilla. Add more sugar, beating until you have something spreadable. If you need to, add a tablespoon of water or milk - the moisture content of peanut butters will vary.

6

To assemble the cake, place one layer on a serving plate or cake plate and spread with half the chocolate ganache; top with another cake layer and the rest of the ganache. Top with the third cake layer and if you like, refrigerate to allow the ganache to firm up a bit (this will keep it from melting into the frosting).

7

Frost the cake with peanut butter frosting and serve immediately.

Category

Ingredients

Filling
 2 cups whipping cream
 1/3 cup brown sugar
 12 oz bittersweet or semisweet chocolate, finely chopped (or 2 cups semisweet chocolate chips
 1/2 cup smooth or chunky peanut butter
Cake
 1/2 cup butter, at room temperature
 1/2 cup smooth or chunky peanut butter
 1 1/2 cups packed golden brown sugar
 4 large eggs
 1 tsp vanilla
 2 1/2 cups all purpose flour
 1 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt
 1 cup buttermilk
Frosting
 1 8 oz package cream cheese, at room temperature
 1/2 cup creamy peanut butter
 2-3 cups icing sugar
 1 tsp vanilla

Directions

1

To make the filling: Bring cream and sugar to simmer in a saucepan, whisking to dissolve sugar. Remove from heat, stir in the peanut butter and chocolate, let stand a minute or two and then whisk until smooth. Chill for several hours or overnight.

2

To make the cake: Preheat oven to 350°F and spray three 9" cake pans with nonstick spray (or butter them). In a large bowl, beat the butter, peanut butter and sugar until fluffy. Beat in the eggs, one at a time, and the vanilla.

3

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add it to the butter mixture in three additions, alternating with the buttermilk in two additions, beating on low speed just until mixed each time.

4

Divide batter among pans and spread evenly. Bake for 20-25 minutes, until the cakes are golden and springy to the touch. Let cool for a few minutes before turning out on a wire rack to cool completely.

5

To make the frosting, beat the cream cheese and peanut butter until smooth; beat in a cup of the icing sugar, then another cup along with the vanilla. Add more sugar, beating until you have something spreadable. If you need to, add a tablespoon of water or milk - the moisture content of peanut butters will vary.

6

To assemble the cake, place one layer on a serving plate or cake plate and spread with half the chocolate ganache; top with another cake layer and the rest of the ganache. Top with the third cake layer and if you like, refrigerate to allow the ganache to firm up a bit (this will keep it from melting into the frosting).

7

Frost the cake with peanut butter frosting and serve immediately.

Chocolate Peanut Butter Cake
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