CHOCOLATE PEANUT BUTTER OVERLOAD CAKE

Perusing through Pinterest during finals week, I saw a picture of this cake with chocolate and peanut butter cups. I was instantly inspired to recreate this mouth-watering picture for my friend’s 21st birthday. Although she is more than a friend- at times we are one another’s replacement boyfriends, since our significant others are best friends, work together in their start-up company, and love talking tech. Once the tech talk begins, our eyes glaze over, and immediately begin discussing something else- like shoes or cleaning (because were both neurotic and love bleach.) But in contrast to inhaling bleach (which FYI don’t do), inhaling this cake is the best and worst thing for you. It is a peanut butter chocolate heaven that seems can do no wrong until hours later when you realize you ate the entire cake. From my frosting and chocolate covered kitchen to yours, enjoy this decadent cake!

Chocolate Peanut Butter Cake Overload

Ingredients

  • Chocolate Cake Ingredients: 1 stick of butter 1 cup of semi sweet chocolate chips 1 ½ cups of sugar 1 teaspoon of instant coffee granules 2 eggs 1 teaspoon of vanilla extract 1 ½ teaspoons of baking soda 1 teaspoon of salt 1 ½ cups of milk 2/3 cups of cocoa powder 1 11/2 cups of flour
  • Frosting Ingredients: 2 sticks of vegetable shortening 5-6 cups of powdered sugar1/2 cup of creamy peanut butter 2 teaspoons vanilla extract 6 tablespoons of milk
  • Chocolate Ganache Ingredients: 1 cup of semi-sweet chocolate chips 1 teaspoon of instant coffee granules ½ cup of heavy cream ½ tablespoon of corn syrup

Instructions

  1. Cake Directions: Preheat the oven to 350 degrees. Melt the butter, coffee granules, and chocolate together in the microwave (in increments) or use a double-boiler. Add the melted chocolate and butter mixture to a large bowl with the sugar. Then add in the eggs and vanilla. Next mix in the milk, salt, cocoa powder, and baking soda. Lastly, in small batches mix in the flour. Pour the batter into two 8 -inch cake rounds lined with parchment paper and greased. Bake for 35-40 min
  2. Frosting Instructions: Cream the vegetable shortening and powdered sugar together. Add the powdered sugar in to the bowl in small batches. Then add in the vanilla and peanut butter. Lastly add in the milk
  3. o make Ganache: Using a double-boiler or microwave melt the chocolate with the coffee granules. Once melted, stir in the heavy cream and corn syrup.
  4. To Assemble: Once the cake is cooled, remove the cakes from the pans and level them. Next place on cake on a serving platter and then frost the top of the cake. (If preferred, add in chopped peanuts on top of the frosting and then add frosting on top of the peanuts.) Next add the second cake layer on top of the frosted cake layer. Use the remaining frosting to cover the entire cake. Next pour the chocolate ganache on top of the cake and allow it to spill over the sides. To garnish, placed whole and chopped chocolate peanut butter cups on top of the cake and around the bottom of the cake.

 

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