LOVE this cake! The chocolate cake is moist and rich. The filling is to die for and pairs nicely with the bittersweet ganache topping. Living in Texas where it is hot and humid, I think i will have to freeze the layers first, put a layer of filling, refrigerate, then repeat for each layer. The filling just doesn’t like hot humid weather!
Made this recipe for a birthday celebration and it was delicious. I used round layers pans and found the fudge cake layers were moist and a nice balance to the peanut butter filling. I made additional ganache (1 1/2 x the original recipe) so that I could partially cover the sides of the cake. I then topped the cake with mini Reese’s p/b cups–halves of the cups around the top edge of the cake and chopped pieces in the center. Looked really special and was an easy and fun way to decorate the cake.
Ingredients:
For the cake:
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 cup unsalted butter
* 1/4 cup unsweetened cocoa powder
* 1 cup water
* 1/2 cup buttermilk
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 16 ounces (about 1 & 1/2 cups) creamy peanut butter
For the icing:
* 1/2 cup unsalted butter
* 1/3 cup buttermilk
* 1/4 cup unsweetened cocoa powder
* 16 ounces confectioners’ sugar, sifted
* 1 teaspoon vanilla extract
How to Make It:
* 1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
* 2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
* 3 _ Place butter in a medium saucepan. Melt over medium heat.
* 4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
* 5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
* 6 _ Transfer batter to prepared pan and spread evenly.
* 7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
* 8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
* 9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
* 10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
* 11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
* 12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
source :77kitchen.com
