I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?
Provided by greysangel
Categories Dessert
Time P2DT25m
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- For filling:.
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:.
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
Nutrition Facts : Calories 911.7, Fat 56.2, SaturatedFat 31.9, Cholesterol 224.7, Sodium 471.6, Carbohydrate 93.9, Fiber 1.7, Sugar 68, Protein 12
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Habib Roguani
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't amazing either.
Nicholas Matia20
[email protected]This cake was a little more work than I expected, but it was worth it. It was so delicious!
LUCAS BLZ
[email protected]I'm not a big fan of peanut butter, but I loved this cake! The chocolate and peanut butter flavors were perfectly balanced.
Galactic Duck
[email protected]This is the best chocolate peanut butter cake I've ever had! The frosting is to die for.
Sheraz raza soomro
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Nikhil Chandra
[email protected]The cake was a bit too sweet for my taste, but overall it was a good recipe.
Shavaughne Laidley
[email protected]The cake was easy to make and it tasted great! I would definitely recommend it to others.
AngelaChan Bg
[email protected]This cake is definitely a keeper! I'll be making it again and again.
Ahmed Attia
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the frosting was rich and creamy.
Raj Jaiswal
[email protected]The cake was a little dry for my taste, but the frosting was delicious.
Clayton Malachi Lynch
[email protected]This cake is so easy to make and it tastes amazing! I've made it several times now and it's always a crowd-pleaser.
Smart technology Phones
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Nothabo Sodindwangu Shortie
[email protected]This cake was a hit at my party! The combination of chocolate and peanut butter is always a winner, and the Butterfinger frosting took it over the top. I will definitely be making this again.